A Detailed Guide to the Processing and Making of Beijing Roast Duck

Beijing Roast Duck is a famous specialty of Beijing, made from Beijing force-fed duck. The product is characterized by golden, glossy skin, white, fine and tender meat, and crisp skin with fragrant meat. Its process flow is:

Raw material preparation -> scalding the skin and applying color -> air-drying the carcass -> roasting -> removing from the oven and brushing with oil

1. Raw material preparation

Select a healthy duck of 2.5-3 kg, slaughter it by the method of cutting the three tubes, then remove the feathers and internal organs, cut off the duck feet and wings, and wash clean with water.

2. Scalding the skin

Hanging color: after pouring boiling water over the duck body 4 times, pour maltose water (maltose:water = 1:6) over it.

3. Air-drying the carcass

Hang the duck, which has been scalded and colored, in a cool, ventilated place so that the duck's skin dries.

4. Roasting

Plug the duck's anus with a stopper, pour boiling water in through the cut at the neck, then put it into the roasting oven. The best wood for roasting duck is jujube wood, though peach wood, pear wood and other fruitwoods can also be used. When the oven temperature rises to 200°C, the duck can be roasted. Keep the oven temperature between 250-300°C and roast for about 30 minutes, until the moisture inside the belly has evaporated.

5. Removing from the oven and brushing with oil

After the duck is removed from the oven, immediately brush on a layer of sesame oil to increase the glossiness of the duck skin.