「The Art of Peking Duck」

Simply put, to make a good Peking duck, the quality of the duck is of the utmost important, like the ducks at Xin Rong Ji, they pick them from Beijing Golden Star Farm, a farm specialises in raising purebred species Peking duck. Just like when the French cooks pressed duck, they have to use Challadais duck. However, in nowadays, not every restaurants serving Peking duck pick the purebred duck due to cost reason.
Air will be pump between the skin and the flesh up to 80% to isolate the skin and the flesh in order to make the ultimate crispy & airy skin. A variety of steps happen once the air is in, one is to brush the whole duck with “surface water ” (A mixture of sugar, water, vinegar, etc.), then hang to air dry for 12 hours. Xin Rong Ji roast their ducks à la minute, which means they begins to roast one hour before serving it on the table, according to the customer’s booking time.

A duck can be sliced into 90 pieces, the first 6-8 are skins from the breast, called “bite size crisp”, dip it in some white sugar to eat , this airy caramelised piece of skin will melt in the mouth, the most mesmerising part of having Peking duck!! 簡單地來說,要做出好的北京烤鴨,首先當然要嚴選鴨子,好像新榮記的北京烤鴨,就是選用來自北京金星農場的鴨子,這家農場專門提供血統正宗的北京鴨鴨種。這一點的講究,就好像法國人吃血鴨,一定要用Challadais duck一樣。但現在并非每一家做北京烤鴨的餐廳都會採用正宗血統鴨種,成本問題。

宰殺後的鴨子,必須通過氣泵在鴨子的皮肉之間吹氣,吹的八成滿,好讓烤好的鴨子能皮肉分離,皮香脆且輕盈如空氣。吹氣後的鴨子,還有各種工序,其中一項就是在表皮刷上「皮水」(混合了糖、水、醋等成分的刷醬),然後吊起風乾12小時。烤製的話需要1小時,新榮記一定是à la minute製作,根據客人訂桌的時間來安排。

一隻鴨子可以片出90片,頭6-8片是鴨胸皮,喚作「一口酥」,蘸上白糖吃,這焦糖化的鴨皮馬上溶在口裡,美味無比! @michelinguide @theworlds50best #pekingduck #pekingducklover #xinrongji #theartofpekingduck #àlaminute #instafood #instaduck #instahangzhou #xinrongjihangzhou #hangzhoueats #hangzhourestaurant #新榮記 #杭州新榮記 #北京烤鴨 #烤鴨三吃 #片皮鴨 #一口酥 #agnescheeinhangzhou #hangzhourestaurant #sublime #ducklover #wow #deliciousduck #chineseroastduck #pekingroastduck #roastduck #instapekingduck #theartofcooking #newyorktimesfood #newyorktimestravel



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