Secret behind Yuan's great-tasting Peking roast ducks (2)

Not only that, but the duck presented at his tables come only from the leg and the breast, in precise slices.

He deliberately offers these so diners can experience the different textures - the tenderness of the breast meat, and the more textured dark meat from the leg.

Yuan's Peking duck is outstanding, and the devil is in the details. He roasts his birds for about 60 minutes, more than the usual 45 minutes in other kitchens. This renders the fat beneath the skin, and the flavor is infused into the crisp coating while the meat becomes meltingly tender.


The pancakes used to wrap the duck are transparent but resilient enough to still have a bit of a bite to them. Even the dips are just a little different coming out from Yuan's kitchen.

Apart from the usual sweet sauce that is served, Yuan tries to persuade diners to try the duck slices dipped into sugar and garlic puree a slightly pungent but delicious alternative that also helps ease the grease.

The chef sources his ducks from the Jinxing farm, just like the other top duck eateries in the capital. The only difference, he says, is that he prepares fewer ducks in a day, sometimes only just 10 or a little more.

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