Unlocking a World-Renowned Chinese Culinary Treasure: The Art of Peking Duck

Happy Thursday! A “bridge day” to Friday, when the weekend starts to load. Are you scouting for a nice delicious meal to kick off the weekend? Well, here is my recommendation – the Peking Duck at Yung Restaurant in Frankfurt. If you’ve been following our blog, you’ll know we usually go for savory, bold, spicy dishes. This time we’re having a change of heart and introduce you to a dish that’s not spicy at all. Despite its mildness, it boasts a rich tradition and incredible flavors.

A Beijing delicacy with roots dating back to the Imperial era, Peking Duck was first documented in 1330 by Husihui, an inspector of the imperial kitchen, and later made its way onto the imperial court menus as a prominent dish in the Ming dynasty (1368-1644). As its popularity grew, it moved from the imperial kitchen to Beijing’s restaurants. The first specialized restaurant, Bianyifang, was established in 1416 and still enjoys its reputation today.

In the mid-20th century, it became a national symbol of China, favored by tourists, diplomats, and world leaders such as former Secretary of State Henry Kissinger, Cuban leader Fidel Castro, and former German Chancellor Helmut Kohl, leaving a subtle mark on diplomatic ties and making it a staple at political gatherings.
There’re many variations worldwide. In Germany, you might know it as Knusprige Ente or as “Peking Ente” – crispy, deep-fried, and flavored with spices. While this adapted version has been well received, the original dish is definitely worth exploring. China Restaurant Yung has successfully preserved much of its authentic charm.

You can tell by the way it’s served. Instead of being sliced and served with fried rice or noodles. It’s carved right in front of the guests, not only to ensure the utmost freshness but also to demonstrate traditional culinary techniques. For many, this carving “ceremony” is the highlight of the entire dining experience. It’s like watching the chef dancing with the spirit of the duck. The process is not rushed, but you can see the knife moving swiftly and delicately between each muscle and joint, knowing precisely when to stop and move. “With scarcely a movement, the work is already accomplished, like soil falling to the ground”, a quote from Pao Ding’s Ox Butchering by Zhuangzi, an ancient Chinese philosopher of Taoism (or Daoism). This well depicts the effectiveness of the carving, which took less than 1 minute.

After the dazzling “one-minute” carving, the result is meticulously arranged on the plate, bathed in a radiant golden hue. The meat is very tender and free of excess fat, cradled under thin and crispy skin that separates completely from its succulent core. Achieving this culinary fineness requires lots of patience and skill – water blanching for 2-3 minutes, followed by 8-9 hours air-drying and a delicate glaze of various spices, honey and marinades, all at the precise moment, for it to turn into a crispy golden masterpiece after roasting.
Except for the thighs, the rest is boneless. It’s complemented by spring onions, cucumber and the home-made sauce, plus 12 stimmed thin pancakes to roll up the filings. Traditionally paired with sweet soybean sauce (甜面酱Tian Mian Jiang), Yung offers a nuanced rendition. Departing from the dense consistency of the classics, their version is silkier, accompanied by a subtle smokiness and mild sweetness.

Now, with all the essentials laid out before you, it’s time to wrap and enjoy! My favorite method is to place a delicate pancake on the palm of your hand, lay down a few slices of duck, the crispy skin, spring onions and cucumber. Spread a little sauce over, fold the bottom up, then the left side, and roll it to the right to make a cylinder, leaving the top open. The visual appeal is already irresistible. Now, take a generous bite!

You’re sent on a flavor journey – the tender meat, the crunch of the skin, the freshness of the cucumber and the zing of the spring onions all coming together, heightened by the savory silkiness of the sauce. It’s such a flawless mix of flavors that you can’t help but want more.
The ingredients are simple, but each contributes to the fine balance of the composition without compromising the richness. You can taste the aromatic spices that have been impeccably marinated in the meat and skin during preparation, the delightful contrast of tender meat and crispy golden skin, the fresh vegetables and the pungent onions. The homemade sauce adds a complexity to the overall flavor. To avoid overpowering the taste, I usually add spring onions with a mind of caution. But it’s a matter of preference, some people just like the burst of freshness and pungency to enhance the taste.

Half a duck is well portioned for two. We also ordered the fried eggplant as a side dish. Dressed in a crispy sesame coating and fresh coriander, it adds a tasty variation to a well-rounded dining experience.

I hope you have enjoyed the read and will give it a try. Dive into the rich flavors, explore the elegance, sophistication and mastery of this culinary treasure.