Roast duck is a centrepiece of Chinese gastronomy. Why can it take two decades for specialist roasting chefs to perfecting “Beijing” roast duck? What corners are sometimes cut and what difference does it make? What wood should be used for roasting and what techniques result in a chef being able to take off the crispy skin in one go at the table?
XO Soused - "Beijing" roast duck
XO Soused - "Beijing" roast duck
XO Soused - "Beijing" roast duck
Roast duck is a centrepiece of Chinese gastronomy. Why can it take two decades for specialist roasting chefs to perfecting “Beijing” roast duck? What corners are sometimes cut and what difference does it make? What wood should be used for roasting and what techniques result in a chef being able to take off the crispy skin in one go at the table?