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Have you ever dined in a restaurant craving for a good duck but can’t seem to decide whether you want a roast duck and a Peking duck? Did it bother you that these two similarly looking ducks have different names and different price points? End that confusion and let’s go deeper on duck!
A Peking duck is a special type of roast duck prepared by pumping air under the duck skin to make it expand before drying and roasting. The skin expansion contributes to the crispness of the skin – the main characteristic which distinguishes a Peking duck from a roast duck. Peking ducks are traditionally roasted in open ovens and served by carving only the skin and meat. A Roast duck on the other hand is just your typical duck roasted in any kind of oven, served chopped with its skin, meat and bones. Both ducks can be served with or without accompanying vegetables, buns, pancakes and sauce.
The History
Peking duck, also known as “Beijing Roasted Duck” is a traditional Northern Chinese dish. The first recorded preparation of Peking duck dates back in the 13th century when it was originally served during celebrations and feasts for the Chinese Imperial family. Peking ducks are traditionally slow roasted in open brick ovens.
Roast duck is also known as “Southern Cantonese Style Duck”. It is prepared the same way with Peking duck, but the skin is not necessarily incorporated with air. Back in the day, roast ducks are roasted and manually rotated in huge clay pots.
The Preparation
Traditionally, Peking duck is prepared by stuffing the duck with spices, skewed back and marinated overnight. The skin is then pumped with air so that it will expand and become crisp after roasting. Some restaurants allow the ducks to age for at least 7 days before cooking it. The duck is then dragged and blanched in boiling water to help tighten the skin, and then bathed in a special sauce, which also contributes to the skin’s crispness after roasting. Finally, the duck is allowed to air dry, then cooked in the oven for 45 minutes and served within half an hour to maintain the quality and the crispness of the duck’s skin.
Roast ducks are nice, big and plump 65 day old fattened ducks. They are washed and stuffed with spices, allowing the flavours to permeate and soak into the meat. The bottom cavity of the duck is then sealed, the duck is then bathed in boiling water. The ducks are roasted in a closed oven for 40 minutes.
How Its Served
While roast ducks are served chopped with a fair amount of skin, meat and bones, Peking ducks are served carved. This method is done by chopping off its crispy skin first, which can be eaten straight away or neatly placed in the plate next to its thin meat carvings. Traditional Peking ducks are served with Hoisin sauce, paired with buns or rolled in pancakes with sliced cucumbers and scallions. The best Peking ducks eaten just by itself tastes like butter with its beautifully rendered fat, tender, moist and flavourful meat. Today, some modern restaurants offer their customers the ultimate duck experience by serving their finest Peking ducks as the highlight in a multi-course meal.
Roast ducks in Asia are served with steamed buns, fried bread or their local bread. The duck juices can also serve as its dipping sauce. Roasted ducks are tender, juicy, with a salty sweet and savoury flavour and slightly crunchy skin. Whether you like to eat the duck by itself or pair it with other accompaniments, it is always good to remember that it is best eaten with texture, spice and acid.
To end the confusion, just keep in mind that all Peking ducks are roast ducks but not all roast ducks are Peking ducks.
