When coming to Beijing for the magnificent view of the Great Wall, travelers eating in Beijing shouldn't miss tasting the Peking Roasted Duck. To enjoy delicious duck, restaurant Quan Ju De is the top choice for you. It has many chain shops of in Beijing. It was first opened in 1860. It is said that the duck cooked here is the best in Beijing.

Before you looking at the menu, you perhaps want to know much about how Peking Roasted Duck is made. The ducks are nurtured just for making food. Carefully treated, they are closed in cages which prevent them from moving about in order to fatten them up and make the meat more relatively tender. Peking Roasted Duck is made in several steps, the exact steps could be seen below. 

Beijing Roasted DuckPeking Duck is often served in well-cut slices. The whole duck should be sliced into 120 pieces and every piece has to be perfect with the complete layers of the meat. Generally there are many cuisines served with the duck, including fine-cut shallot bar dish, cucumber-bar dish and finally a paste-like soy dish with fermented wheat flour. Without these materials, the dainty duck is undoubtedly in the shade.

When you firstly taste Peking Duck, a knack is offered for you: first, pick up a duck slice with chopsticks and dip it into the soy paste. Secondly, lay it on a thin cake and add some cucumber-shallot bars. Finally, wrap the duck slice to be a bundle with a thin pancake.

The core of Peking duck's flavor lies in your carefully nibbling at the stuff bundle covered by a thin pancake. You will find the different ingredients are integrative. Certainly, beer is the widely-welcome drink for special dinner. It helps you to fade away the duck-greasiness. But it is unnecessary to drink more soup, for the duck-bone soup is always contained in your dining. It is rear dish.

The Materials and Procedures for Peking-Roasted-Duck


1 (4 pound) whole duck, dressed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
1/8 teaspoon ground cloves
3 tablespoons soy sauce
1 tablespoon honey
1 orange, sliced in rounds
1 tablespoon chopped fresh parsley, for garnish
5 green onions
1/2 cup plum jam
1 1/2 teaspoons sugar
1 1/2 teaspoons distilled white vinegar
1/4 cup finely chopped chutney


1, Wash the duck both inside and outside, and hang for dry. Cut off tail and throw away. In a small bowl mixed with cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixed materials into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and spread evenly over the whole of duck. Cut one of the green onions in half and tuck inside the cavity. Cover and cool the duck for roughly 2 hours, or all night long.

2, keep duck chest side up on a rack in a big wok and steam for an hour, adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.

3, Pre-heating the oven to 375 degrees F (190 degrees C), setting duck chest side up in a roasting pan and prick skin all over using a fork. Roasting for 30 minutes in the oven. While the duck is roasting, mix the remaining 4, tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and bring it back to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roasting for 5 minutes or until the skin is richly browned. Forbid the skin to char.

4, preparing the duck sauce via mixing the plum jam comprised of sugar, vinegar and chutney in a small serving bowl. Chop the rest green onions and keep them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley.

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