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Beijing (Peking) Roast Duck

(Kaoya)
Great Chinese Recipe
   

Ingredients:
2250g (5 lb) young duckling
10g malt sugar (maltose)
1 dish sweetened soy-bean paste
1 dish Beijing chive sections
lotus leafcakes and hollow sesame seeds buns

Preparations:

  1. Select a duck with whole skin. Pump in air through the opening cut at the neck to pump up the duck and so as to detach the skin from the meat.
  2. Cut open the belly and draw, and then insert a 2 inch long piece of wood to support the chest bone and to stretch the skin. Hook the duck by the neck, spread diluted maltose over it. Hang the duck in an airy place to dry.
  3. The stuffed duck is hung in the roaster and kettles of hot water are placed in front to fill out the duck. Proper timing and temperature are important and the duck is turned often enough to roast them completely and evenly. (Try 350°F turn every 15 minutes, total roasting time about 40 minutes).
  4. Roast until golden brown. The duck should looks as though it were lacquered. Lotus leafcakes, hollow sesame seeds buns and seasonings are arranged on the tabe before serving.

Serve 4 to 6.
 

Courtesy of Beijing Roast Duck Restaurant, China.