Beijing Roast DuckⅡ

The ducks were originally roasted in a conventional convection oven until Qing Dynasty (1644 - 1911) when this dish became a delicacy in the imperial menu and were highly regarded by emperors and other members of the ruling classes. The ducks used during this period were a special breed namely the White Beijing Duck and a new method of cooking was employed, by suspending the ducks over the flame in an open oven. These two traditional methods of cooking have resulted in the two major present day schools of roast duck preparation.