How To Cook Bejing Roast Duck

How To Cook Bejing Roast Duck

Beijing roast duck is not one of those dishes that come especially packed with Chinese spices. The only spices you’ll find here are onions, garlic and ginger. But the resulting dish is undeniably delightful. Indeed, it is a definite must try for anyone who has visited China. Here’s how to cook Beijing roast duck.

Roast duck in a pan over low heat until the duck is pink all the way through. Turn the duck breast side out, and if need be, flip to brown the other side. Don’t add any oil. Just let the fat drain away from the meat. Once the duck is done, wipe the bird under cold water to remove the oil.

Bring water to a boil over high heat. Add half a teaspoon of white wine to the water and stir to dissolve the solids. Leave the wine in the water for about five minutes to open up the flavors. Once the wine has dissolved completely, remove it and discard it. Then pour the boiling water into a bowl and fluff up the duck, coating it with oil if necessary.

Meanwhile

Since Chinese cooks tend to use less salt than western cooks, you might consider lessening the salt content in this recipe by adding a little soy sauce or sesame oil. How to cook bejing roast duck also calls for a generous amount of oil, so be generous with that as well. Add the cooked duck piece to the pot, cover and simmer for about two hours, checking periodically to make sure the meat doesn’t dry out. Remove the duck from its roasting pan and cool on a towel before slicing into thin slices.

Since the duck will have rendered most of its moisture, it will be best cut into thin slices when it has finished cooking. If desired, you could also garnish your dish with scallions and vegetables before serving. How to cook bejing roast duck is a very versatile dish that can be served both cold and warm, as the water can be used to add some body to your dish or make it more tender and moist. The duck will absorb all the flavor of the seasonings you are using, so make sure to use the appropriate amount.

If this is not the first time you will roast a chicken, you may want to spend some extra time preparing the marinade. Begin by selecting the parts of the chicken you want to roast: the neck, breast, wings and legs. Combine four to five tablespoons of soy sauce with one teaspoon of garlic oil in a small bowl and allow it to sit for about ten minutes while you prepare the other items needed for the roast.

Once the mixture is ready

Remove the duck from its roasting pan and place it on a hot grill. Although the skin is mostly intact, if you wish you can remove it altogether to avoid any possible damage to the meat. Rub the duck with the marinade and let it brown on all sides. When the duck is almost completely brown, remove it from the grill and place it on a bunt lined plate and cool until the next day when you can serve your bejing roast duck with your choice of vegetables.

When cooking bejing roast duck, you may want to keep your Chinese visitor in mind, since they may have their own version of this famous dish. Since Chinese people have their own recipes for roasts, you may find these dishes referred to as jook which simply means “roast duck”. In most cases, the duck will be browned to a dark golden colour, and there will be no visible meat inside. The only meat visible would be the skin, and in rare cases, there could be small pieces of the duck itself. Since there is no real secret to cooking this dish properly, if you are learning how to cook bejing roast duck, it is simply a matter of following instructions to achieve the results you desire.