Jinling Roast Duck
Jinling Roast Duck has gold-red duck skin, is oily bright, tender and delicious. Jinling Roast Duck has very nice color, very smelling and tasty. After killing the duck, all things should be moved out from the hole under the right wing. After washing the dark clean, vegs and pepper should be put inside the body of duck. The duck is filled with onion too for getting rid of bad smell. The BBQ fork is inserted from the crotch of the duck leg, through the sternum, to shoulder neck skin, and then wear a 3.5 cm puncture, turn the duck head from left to right, puncture under the eyes, and lock the BBQ fork.The water is boiled, then put the duck head into the water and pour the hot water into dark body, the duck skin was made as tight with pores. Then cover sugar syrup on the whole drak and dried the duck in the air. When roasting, roast the two sides at first, then leg, back, tail and chest. When the duck gave off sounds and look oily, give off oil, continue to roast until the duck turns golden red. When the duck is served, added together with thin pancakes, sweet sauce and onion. At begining of Ming dynasty, residence in Nanjing all like to eat salted pressed ducks including the emperor. Zhu, yuanzhang once took one duck daily. So the cook in the kitchen tried to find many ways for cooking duck in order to make the emperor happy. The cook in the palace invented two types of cooking method, duck roasted either in a closed oven or in a hung oven. Nanjing roast duck had fatty wild duck as raw material and the duck needs to weigh around 2500g. After emperor Zhu, di move the capital from Nanjing to Beijing, he brought many roast duck cook in the palace with him to Beijing. From emperor Jiajing in Ming dynasty, roast duck passed to the market from the palace. Pianyifang is the first roast duck restaurant opened in Beijing with name “Jinling roast duck”. Beijing roast duck has taken place of jinling roast duck currently and jinling roast duck is only a name listed in the menu of HK, Macao, Shenzhen, Guangzhou, those metropolise in the south of China. When the residents in Nanjing had the roast duck, they care more about if the duck skin is crispy and the meat is tender, the duck is fat but not oily. But the real gourmet cares more about the brine sent by the restaurants. Wether the duck is cooked well or not, from the outside of the duck, the gourmet can find. But the brine is good or not, the buyer had to taste it in person. There must be water filling in the duck roasted in the hung overn. The duck is roasted by fire from outside as well as boiled by hot water from inside. When the duck meat is ready, the water filling inside the duck is ready too. When the water is still hot, mixed with wine honey syrup, sugar, vinegar, and salt. The brine was ready for serving and very tasty.
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