Bodies hanging to get prepared for Peking duck
The duck is then soaked in boiling water for a short while before it is hung up to dry. While it is hung, the duck is glazed with a layer of maltose syrup, and the inside is rinsed once more with water. Having been left to stand for 24 hours, the duck is roasted in an oven until it turns shiny brown.
Peking Duck is traditionally roasted in either a closed oven or hung oven. The closed oven is built of brick and fitted with metal griddles. The oven is preheated by burning Gaoliang sorghum straw at the base. The duck is placed in the oven immediately after the fire burns out, allowing the meat to be slowly cooked through the convection of heat within the oven.
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| Section | Motive: Events |
| Folders | My homeland Thailand |
| Views | 2,566 |
| Published | |
| Language |
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Exif
| Camera | NIKON D200 |
| Lens | --- |
| Aperture | 4 |
| Exposure time | 1/60 |
| Focus length | 25.0 mm |
| ISO | 400 |
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Ruedi of Switzerland 01/03/2014 18:40
Die Aufnahme ist äusserst "instruktiv". Doch die Erklärung gibt mir Sicherheit, dass ich Peking-Ente essen darf (!). Herzlichen Dank und LG Ruedi