Preparing the Peking Duck
Choosing and plucking an appropriate White Beijing duck which was bred already when the duck was grew up.
Air is pushed between its skin and flesh, and an incision is made to remove its entrails
The bird is cleaned and skewered with a wooden rod which allows it to be suspended above the flame.
The duck is sometimes soaked in boiling water to tighten skin and then filled with water and sewn shut once again.
After being thoroughly hung and dried the duck’s skin will be brushed or marinated using sugar or other traditional agents.
The last step involves the suspension of the duck in a large oven at a temperature of around 500F for between 30-40 minutes.
The authentic Peking Duck can get perfectly in special famous restaurants China Town in Bangkok, where you can follow the people preparing it.