Recipe(tried): Beijing Duck

Beijing Duck (The traditional method and a "mocked" recipe to use at home.)

Records of the famed Beijing duck actually date back as far as the Song Dynasty (960-1279 AD) but the dish became a favorite of the imperial kitchen only during the Ming Dynasty (1368-1644 AD). The ducks used them were the small, black-feathered ducks from the Nanjing lakes, quite different to the plump-breasted white Beijing ducks used today.
At the beginning of the fifteenth century the capital of China was moved from Nanjing to Beijing, and rice had to be transported from Nanjing to Beijing to meet the extravagant demands of the imperial court. Canals, and subsequently the ducks bred in this area became extremely well fed. A new breed of Beijing duck thus emerged, and duck breeding became a prosperous business.
Beijing ducks are now artificially fed, and 60 to 70 days after hatching their weight can be as 3 kg (7 lb.) Their distinctive feature are white feathers, short wings, along back and strong healthy body, with the thin skin that is best for roasting.
There are different ways of roasting the duck, although this is not usually done at home. At the famous Quan Ju De Restaurant in Beijing the ducks are hung inside a special brick oven suspended on steel rods over the fire. Just beyond the front opening is a small platform where aromatic fruit tree wood is burnt, and its specialty fragrant smoke penetrates the ducks during the cooking process.
The method used by the equally famous Bian Yi Fang Beijing Duck Restaurant does not allow the flame to touch the ducks directly. The walls of the oven are first heated to the right temperature, then the oven door is tightly closed and the ducks roasted in the heat from glowing charcoal underneath. Gas and electric ovens used in other restaurants also give excellent results. The correct temperature results in minimal loss of oil and juice, a light crisp skin and the characteristic bright color of Beijing duck.
Regardless of the roasting method, the ducks are always given a standard pre-roasting treatment. After the ducks have been killed and plucked, air is pumped beneath the skin to make it balloon. The internal organs are removed and the cavity is washed well. The duck are then hung on a hook and diluted malt sugar is poured over the skin and the ducks are left to dry. Finally, before hanging in the oven to roast, the bodies are filled with water which boils the meat from the inside as it roasts outside. This gives the duck its famed crisp dry skin and succulent tender meat.
Beijing Duck should be eaten immediately. The duck is taken to the table and the brightly colored skin, resembling brilliantly lacquered wood (giving it the name of lacquered duck) is quickly sliced off in squares. While diners enjoy the slivers of skin dipped into sweet bean paste and eaten with thin, soft wheat-flour pancakes, sticks of Asian cucumber and fresh spring onion, the meat is carved and arranged on a serving plate.
The meat is the second course of Beijing Duck, and it is sometimes served with lotus leave cakes (methods similar to the pancake) and sesame buns (a fried/baked bun with sesame seeds on the top) instead of pancakes. The leftover bones and fragments of meat are boiled with white cabbage and winter melon to make a soup with is brought to the table towards the end of the banquet.

You can make a Home Style Peking (Beijing) Duck with much easier methods and less troublesome procedures. Eat this with the "Mandarin Pancakes" (shop-bought or homemade - a recipe is posted here on TKL ) or Taiwanese Steamed turnovers. (These are not so easy to find in Asian shops unless you are in a big city and there are Asian "supermarkets )
Three of my uncles who run traditional Chinese restaurants will NOT eat "mocked" Beijing Duck. But it suits me to serve at home! ^_^ Hope you enjoy it as well!!!

Home (mocked) Style Beijing Duck
1 duck, 4-5 lbs. (1.8 - 2.2 kg)
4 T. honey

(1) 3 T. sweet bean paste or Hoisin sauce
3 T. soft brown sugar
C water
1 T. sesame oil

12 Mandarin pancakes or Taiwanese steamed turnovers
C. shredded green onions

Use ample hot water to rinse and soak duck about 5 minutes; wipe dry. Rub honey over skin of duck them hang in a ventilated place to dry for 3-6 hours. Crispiness and color is determined by dryness. The drier the skin, the crispier and better color it will be after baking.
Put duck on rack, back side up, then place on middle shelf of oven. Roast at 350F- 400F 1 hour or until cooked and golden, turn over during roasting.
Cook (1) until thick then spread on a pancake; put in one portion of green onions and meat then roll up pancake. Follow same procedures for the other 11 portions. Serve. (Or let diners roll these up themselves. More fun!)

PS: THANKS FOR READING THIS LONG POST!