Roast Duck Beijing Style
Recommended wines
Roast Duck Beijing Style
This is perhaps the most famous dish of Beijing cuisine, at least the best known outside China. I don't think that this dish is prepared at home you need special skills and devices to get the duck so crispy at his has to be. Most of the skin will be served separately. The noble parts, legs and breast will be also sliced finely. You need very thin pancakes, on the pan cake you assemble skin, meet, cucumber, onions and a sweetish soya based sauce. You form a package out of this and this finishes with 2 bites in your mouth. This combination of flavours has obviously consequences for the wine pairing. The bones of the duck will normally used to prepare a soup which is served at the end. New fashion is to deepfry them, but I prefer strongly the soup!
...the wines
I am convinced a structured white wine like Nuricante or a Rose' like Martavello would fit best with the delicate flavors of Beijing Kao Ya. But in our first tasting we had non of this, but we had a bottle of Sagrantino and a bottle of Solideo. The Sagrantino was too strong with most of the duck, but if in mouth together with a piece of crunchy skin, it developed a wonderful flavour of blood oranges, which was refreshing. The Solideo went astonishingly well, this is because of its elegance, light tannins and slightly peppery taste. can be recommended
