Peking Duck
The imperial masterpiece of Chinese cuisine, celebrated for its legendary glass-crisp skin and tender, aromatic meat.
Lista de Compras
- Whole Duck (approx. 2.5kg) check_circle_outline
- Maltose Syrup check_circle_outline
- Mandarin Pancakes check_circle_outline
- Hoisin Sauce check_circle_outline
- Fresh Cucumbers check_circle_outline
- Scallions (White part only) check_circle_outline
Sustainability
Grade: A+
El Ritual Imperial
Skin Separation & Air-Drying
Air is pumped between the skin and the flesh to separate them, ensuring the fat renders properly. The bird must then be hung in a cool, drafty place for 24 hours until the skin feels like thin parchment.
The Maltose Glaze
Scald the duck with boiling water, then brush multiple layers of a warm maltose syrup and rice vinegar mixture over the surface. This creates the deep mahogany color and iconic sweetness during the roast.
Traditional Roasting
Roast in a hung oven using fruitwood (like jujube or pear wood) at a high initial temperature to crisp the skin, then lowering it to render the fat and tenderize the meat to a silky finish.
Secreto de la Dinastía
"To achieve the glass-like texture that shatters upon impact, one must never skip the final scalding. The sudden heat shock followed by immediate drying causes the skin's collagen to partially gelatinize and then dehydrate into a brittle, crystalline structure that no standard roasting can replicate."
