Peking Duck promotion at PJ Hilton

photo sequence of Chef Wang carving the duck skin

The dish is prized for its thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, traditionally sliced in front of the diners by the chef. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with pancakes, spring onions, and hoisin sauce or sweet noodle sauce.

Duck has been roasted in China since the Southern and Northern Dynasties. A variation of roast duck was prepared for the Emperor of China in the Yuan Dynasty. The dish was originally named "Shaoyazi" (燒鴨子).

The Peking Roast Duck that came to be associated with the term was fully developed during the later Ming Dynasty, and by then, Peking Duck was one of the main dishes on imperial court menus. The first restaurant specialising in Peking Duck, Bianyifang, was established in the Xianyukou, Qianmen area of Beijing in 1416.

Fattened ducks are slaughtered, feathered, eviscerated and rinsed thoroughly with water. Air is pumped under the skin through the neck cavity to separate the skin from the fat. 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 innards are 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 wood 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.

The cooked Peking Duck is traditionally carved in front of the diners and served in three stages. First, the skin is served dipped in sugar and garlic sauce. The meat is then served with steamed pancakes , scallions and sweet noodle sauce

Several vegetable dishes are provided to accompany the meat, typically cucumber and carrot sticks. The diners spread sauce, and optionally sugar, over the pancake. The pancake is wrapped around the meat with the vegetables and eaten by hand.

Chef Wang’s version is the real deal as he takes great pain in the preparation and attention to detail for his creations, including importing the pancakes from China and personally serving every duck to diners with flair and showmanship.

The Peking Duck is priced at a reasonable RM108++ per bird, and you can take advantage of the ongoing promotion that offers a 7 course set menu at RM106++ per person (minimum 2 pax) to tuck into Peking Duck skin wrapped in pancake, Braised Shark’s Fin Soup with Eight Treasures and Fish Lips, Wok Fried Fresh Scallop & Prawns with XO sauce, Steamed Red Garoupa with light Soya Sauce, Stir Fried Seasonal Vegetables with Shredded Duck Meat in Oyster Sauce, Fried Rice with Diced Duck Meat & Belacan topped off with Tropical Fruit Fruits for dessert. For every table of 10 pax, they’ll even give you a complimentary bottle of wine.

Clockwise- Wok Fried Fresh Scallop & Prawns with XO sauce, Stir Fried Seasonal Vegetables with Shredded Duck Meat in Oyster Sauce, Fried Rice with Diced Duck Meat & Belacan

Steamed Red Garoupa with light Soya Sauce,

Braised Shark’s Fin Soup with Eight Treasures and Fish Lips

Citibank cardholders enjoy a 15% discount on the Peking Duck promotion. For reservations or simply to get more info, call +603 7955 9122 ext 4073/4 or surf to www.ZestPJ.com