The History of The Peking Roast Duck

The history of the Peking roast duck can be traced back to as early as the Yuan Dynasty (1206-1368) when it was listed among the imperial dishes in the Complete Recipes for Dishes and Beverages, written in 1330 by Hu Sihui, an inspector of the imperial kitchen. Details regarding the cooking process were also described in this early cookbook.
The famous Peking Roast Duck is the best way to sample the tantalizing Chinese cuisine and also to understand the culture, customs and the vivid history of Beijing and China.

The Peking Roast Duck can be compared to the European traditional ware of roast goose and it is believed that the recipe originated from the culture brought to the East by explorers such as Marco Polo- with which the tradition of offering roasted poultry to one's guests began way back during the Yuan Dynasty. Other facts lead us through a different history as records indicate the actually recipe was used in the Northern and Southern Dynasties (420 – 589) and that it was a popular recipe in Jinling, now known as Nanjing. And it is believed that the as the Yuan Dynasty moved their main city to Beijing the recipe followed to become a popular dish in the capital, with the added flavours of the city itself.
The ideal bird roasted in this manner features a delectable shining reddish coat – a crispy outer skin and tender textures inside. And most of the eateries in town offer an All Duck Banquet, the mains being the roast duck and side dishes being complimenting accompaniments made with duck stock – a complete meal.
The original recipe, after being transformed in to the imperial delicacy, required for a special breed of bird. With the main ingredient being the White Beijing duck new methods of preparation were also introduced. Today, the established method of preparation involves roasting of the bird, which is primed by essentially cleaning and plucking, filing the body cavity with water, air drying and brushing the skin with sugar, in a large oven. The roasting is done using smokeless hardwood fuel and the poultry is frequently turned to ensure even roasting.