Peking duck is a two-session service: first the crisp, lacquered skin carved tableside, wrapped in thin pancakes with hoisin sauce and julienned cucumber and leek; then the remaining meat served as a second course, often stir-fried with beansprouts.
The skin preparation
The duck is inflated under the skin (air injected to separate skin from fat), blanched in boiling water, coated with a malt sugar and soy glaze, then air-dried 24–48 hours before roasting. This drying stage is essential — it removes surface moisture, and the dry skin crisps rather than steams in the oven.
Two restaurant styles
Gualu (焖炉): The duck hangs in a closed oven heated by burning wheat straw. The oven is sealed; heat from residual combustion roasts the bird. This is the older method, used by Bianyifang (founded 1416).
Guahlu (挂炉): Open oven with fruit wood fire. The duck is hung and rotated. Used by Quanjude. The skin contacts the flame indirectly; the open air produces a crispier surface.