The history of the roast duck can be traced back to as early as the Yuan Dynasty

  The history of the roast duck can be traced back to as early as the Yuan Dynasty (1206-1368) when it was listed among the imperial dishes. During the Qianlong period (1736-1796) of the Qing Dynasty, roast duck was a favorite delicacy of the upper classes. Over a long period of development, a consummate and precise procedure for cooking Peking Roast Duck has been firmly established. Tourist like it in China Tours.

  Over a long period of development exceeding some 140 years, a consummate and precise procedure for cooking Beijing Roast Duck has been firmly established:
First, a suitable White Beijing Duck will be chosen for preparation. After the bird has been plucked, air is pumped between its skin and flesh. A small incision is made for the removal of the entrails.
Secondly, and once the bird has been thoroughly cleaned, a wooden skewer is inserted through it to facilitate its hanging and ultimate heating; the body cavity is filled with water and the incision that had been made is closed.
Thirdly, the skin of the duck is air dried and brushed with a layer of sugar.
Fourthly, the duck is then put into a large oven, using a smokeless hardwood fuel and heating to about 270 degrees Centigrade for 30 to 40 minutes. The duck is turned frequently during the roasting process to ensure even cooking.
Then the delicious roast duck is ready! It will be a shining date-red in color and unique in flavor; Beijing Roast Duck is characterized by its crispy skin and tender texture. Besides the traditional roast duck, many restaurants offer an All Duck Banquet - various dishes cooked with the offal and juices of the duck, surrounding the main dish. It will be sure to give you satisfaction and enjoyment when dining.