Beijing Roast Duck Ⅳ

How to Cook Beijing Roast Duck
Over a long period of development exceeding some 140 years, consummate and precise procedures and Peking Duck recipe have 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.