Peking Duck

Peking duck is a whole duck, air-dried, then roasted until the skin turns deep mahogany and shatters like glass. It is Beijing's signature dish, and probably China's best-known dish abroad.

What it really is

The duck is prepared days ahead: air is pumped between skin and flesh to separate them, the skin is scalded, then coated in a maltose glaze and hung to dry overnight in a cool draught. It roasts hanging in a closed oven, or over fruitwood in the older Beijing style, so the fat renders through the skin while the meat stays moist beneath. The skin alone is judged — thin, taut and crackling, with barely a rim of fat under it.

The carving is part of the dish. The whole duck reaches the table and is sliced in front of the diners, skin separated from meat first in tradition-minded restaurants.

How it is served

• Thin wheat pancakes, warmed so they fold without cracking.
• Spring onion and cucumber in matchsticks, hoisin sauce spooned on first.
• Rolled at the table — one duck usually serves several diners.

How to write it on the menu

• Say if it is carved tableside — that is the point of ordering it.
• Note the lead time: a proper duck is roasted to order, not held ready.
• The pancakes are wheat, and hoisin sauce carries soy and usually wheat too.

The ingredients, allergens and dietary notes listed here describe a typical recipe. They are not a binding declaration for any particular restaurant: recipes, portion sizes and the products used can differ.