Peking duck: An aromatic, flavourful dish, packed with fragrance and meaty. This delicacy is thought to have originated during the 13th century Hangzhou. It later became a speciality in Nanjing, however Peking duck is named after Beijing, (Peking being the older spelling). In the Ming dynasty, the imperial court moved from Nanjing to Beijing, bringing the duck dish along with them. Peking duck was also greatly praised by writers and poets, it even spread to nobility.
Ducks bred for Peking duck are slaughtered after 65 days, air is then pumped through the skin to separate the fat from the skin. This makes it crispy. They are then marinated with a glaze of syrup and honey. Another layer of glaze, consisting of soy sauce, five spice powder and more sugar is lathered on. The duck is then left to stand for 24 hours, then it is roasted in an oven until it is crispy and brown. Peking duck is often eaten with cucumbers, hoisin sauce and spring onions, wrapped in steamed pancakes.
Cantonese style Roasted Duck: A wonderfully crispy and fatty dish, filled with salty flavour and sweet sauce. It is a staple in Hong Kong and has spread across the globe. This dish is a little different to Peking duck. They are cooked in different ovens and vary on how they are marinated, sliced and eaten.
Traditionally, Cantonese Roast Duck is marinated with a blend of spices to accentuate the flavours. The duck is hung for several hours to crisp the skin. The duck is then roasted over an open roaring flame, making the skin crispy, but the meat tender. Before Cantonese duck is served, hot oil is poured over the duck to bring out its fragrant aroma and to tighten and crisp its skin. It is typically served with rice and bok choy. A dipping sauce consisting of hoisin sauce, sesame oil and soy sauce is served alongside.
An amazing restaurant to try these delicacies is Four Seasons restaurant in London’s China town. There are two restaurants on Gerrard Street and both are brilliantly authentic and delicious. It is often said that their Cantonese style Roast Duck is world famous and is praised by top chefs.
