Peking Crispy Duck
Neptunes Peking Crispy duck, one of the most celebrated dishes of Beijing, or Mandarin Chinese, cuisine, with a history of more than 400 years. In its classic form, the dish calls for a specific breed of duck, the Imperial Peking, that is force-fed and housed in a small cage so that inactivity will ensure tender meat. The neck and head are left intact as the bird is killed (at about six weeks old) and dressed, and, after the entrails are removed, the lower opening is sewed shut. Air is forced between the skin and flesh to puff out the skin so that the fat will be rendered out during roasting and the skin, the choicest part of the dish, will be very crisp. The inflated bird is painted with a sweet solution, hung up to dry, and then roasted suspended, traditionally, in a cylindrical clay oven.
Total Weight =Approx 2 kg
- Score the skin of the duck breast with a sharp knife and season.
- Place the breast skin-side down in a cold non-stick frying pan over medium-high heat.
- As the fat is released, tilt the pan towards you and use a spoon to remove the liquid.
- Cook the duck breast for approximately 6 minutes then turn it over and continue to cook for 4 minutes.
The actual food product may vary slightly from the image provided!