Traditional Chinese Peking duck: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Duck. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 17530 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Peking duckRaw material formula The main ingredient of Peking duck is Peking stuffed duck. Because Beijing stuffed duck has the characteristics of short feeding time, fast fattening, clear fat and thin, thick subcutaneous fat, moderate freshness and tenderness, not fishy and not sour. It is the most ideal raw material for making roast duck.Preparation method 1. slaughterTools: A killing knife and a blood basin.Method: (1) First hold the roots of the two duck wings with your left hand, lift the right palm of the duck back with your right hand, and then hook it tightly with the little finger of your left hand. Use your right hand to hold the duck's bill and bend its neck downward. Use your left thumb and index finger to pinch the lower part of the duck's head to tighten the neck skin. (2) Hold the knife in your right hand, gently cut off the esophagus and trachea, then put down the knife, hold the duck's bill with your right hand, and align the knife edge with the blood basin (appropriate amount of water and refined salt are added to the basin in advance). Move the duck body upward with your left hand to drain the duck's blood.Note: The operation must be steady, accurate and fast, the incision must be small, the two tubes (esophagus and trachea) must be cut, and the duck's blood must be controlled. In addition, the ducks should drink enough water before slaughtering, so that the duck feathers will easily fade.2. PermingEquipment and tools: a large stove, a large pot, a cold water basin, a water spoon, and a small round wooden stick.Method: (1) Put the pot on the fire, add water ( …
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