Beijing roast duck
Served with pancake , hoi sin sauce , shallots , cucumber
According to a Chinese saying , no visit to Beijing is complete if you miss seeing the Great Wall or dining on roast duck .
first, a suitable 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.
Fourthly , the duck is then put into a large oven , using heating to about 240 degrees centigrade for 50 minutes, the duck is turned frequently during the roasting process to ensure even cooking.
Then the delicious roast duck is ready ! it will be a shining date-red in color and unique in flavor . Beijing roast duck is characterized by its crispy skin and tender texture , it will be sure to give you satisfaction and enjoyment when dining.
Now take one of the small thin pancake provided and spread it with hoi sin sauce , small slices of spring onions and cucumber then add some pieces duck , finally roll up the pancake and take a bite , you will be surprised by the terrific taste!
Address:170 north building london circuit civic square , canberra civic 2601
opening hours Mon--Sat
Lunch 11:30am ?3pm
Dinner from 5.30pm onwards
Sunday - CLOSED(open only for bookings over 10 people).