Chinese Food in Miami

    Peking Duck is one of the most iconic dishes in Chinese cuisine, particularly associated with Beijing. It's a dish known for its crispy skin, tender meat, and intricate preparation. The preparation of Peking duck is an art form, and it has been perfected over centuries. Here's an overview of how it's traditionally made:

Key Characteristics:
Crispy skin: The duck skin should be crackling crisp while the meat underneath remains tender and juicy.
Tender meat: The meat should be moist and flavorful, having absorbed the aromatic seasoning.
Served with accompaniments: The duck is usually served with thin pancakes, hoisin sauce, and sliced vegetables like cucumbers and spring onions, all of which are used to create a delicious wrap.
Traditional Preparation:
Selecting the Duck: The duck used for Peking duck is usually a specific breed, such as the Beijing duck, which has a good balance of meat and fat to achieve the desired crispiness.

Air-drying the Duck: The duck is first cleaned and then air-dried for several hours. This is a crucial step because the skin needs to dry out to achieve that signature crispiness. In traditional preparation, the duck may be hung in a cool, dry area, often with fans circulating air around it.

Blanching and Glazing: After the duck has dried, it's typically blanched in boiling water to help tighten the skin. Then, it's coated with a glaze—usually a mixture of maltose syrup (or honey), vinegar, and sometimes soy sauce or five-spice powder. This glaze creates a shiny, crisp exterior during roasting.

Roasting: The duck is roasted in a wood-fired oven or in a specially designed Chinese oven. The key here is to roast the duck at a high temperature, which allows the fat to render out and the skin to become crispy. The duck is often roasted for an hour or more, depending on the size of the bird. During roasting, it may be rotated for even cooking, ensuring both sides crisp up properly.

Carving and Serving: Once roasted, the Peking duck is traditionally carved tableside. The skin is often served first, as it's considered the most desirable part due to its crispy texture. The meat is then sliced into thin pieces.

Serving Peking Duck:
The dish is typically served with:

Pancakes: Thin, soft pancakes (called bao) are placed on the table. They are used to wrap the duck, skin, and vegetables.
Accompaniments: A small dish of hoisin sauce (a sweet, salty, and slightly spicy sauce) is served alongside the duck, along with thinly sliced cucumbers and spring onions to add freshness and crunch.
Wrap it up: To eat, a slice or two of duck is placed on a pancake along with a dab of hoisin sauce, cucumber, and spring onion. The pancake is then wrapped up like a taco.