Peking roast duck, commonly known as Peking duck, is a historical dish that dates back to the 14th century, during the Ming Dynasty in Nanjing. Over the centuries, the dish has evolved and found its definitive form in Beijing, where the quality of ducks allowed for the perfection of cooking techniques. It became the emblematic dish of the Qing Dynasty (1644-1911) and is now a symbol of Chinese gastronomy and cultural heritage.

Ingredients:

• 1 Fat duck
• 2 medium onions, chopped
• 1 pinch of carmine
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 2 garlic cloves
• 10g ginger
• 2 tablespoons five-spice powder (star anise, Sichuan pepper, cloves, Chinese cinnamon, fennel)
• 2 tablespoons hoisin sauce
• 1 pinch of carmine
• 1 teaspoon pepper
• 2 teaspoons salt
• 1 tablespoon cornstarch
• 1 teaspoon oil
• 1 tablespoon white rice vinegar

Preparation:

Cooking the Duck:

1. Blanch the duck in boiling water for at least 10 minutes.
2. Stuff the duck with a mixture of chopped onions, ginger, sugar, five-spice powder, hoisin sauce, salt, and pepper.
3. Sew up the opening of the duck.
4. Brush the duck’s skin with the marinade made of garlic, onion, carmine, ginger, rice vinegar, honey, hoisin sauce, five-spice powder, and cornstarch mixed together.
5. Hang the duck on a hook and let it rest in a cool place for 3 days. Occasionally air and check the duck.
6. After 3 days, cook the duck in the oven at 200°C for about 1 hour.
7. Then, deep-fry the duck in very hot oil to achieve a crispy, lacquered skin.

Serving:

1. Duck Carving: A skilled chef carves the duck into thin slices, focusing on the crispy skin.
2. Presentation: The skin is served separately, highly valued for its crisp texture, while the meat is cut into tender pieces.
3. Accompaniments: The dish is served with thin "baos" or "mandarin" pancakes, hoisin sauce, green onions, and cucumber slices to balance the richness of the duck.
4. Assembly: Diners roll the meat, skin, sauce, and vegetables in a warm pancake, creating a savory "wrap."
5. Optional Accompaniments: The dish can be served with a light broth to complement the culinary experience.

Peking duck is a true culinary experience, cherished for its meticulous presentation and the balance of its flavors.