What You Need to Know
Involves subcutaneous air pumping to separate skin from fat, maltose syrup glaze formation (C12H22O11), and convection roasting that creates a sugar glass matrix through caramelization (C6H12O6 → C6H6O3 + 3H2O) while rendering fat via thermal conduction.
Produces the iconic 'crisp-shattering' texture contrast against moist meat, requiring precise humidity control during drying.
Key Parameters
Temperature
180°C
60°C - 220°C
Time
60 hours
48 hours - 72 hours
Equipment
Air compressor with poultry needleSpecialized duck hooksWood-fired oven with rotating mechanismHumidity-controlled drying room
Steps
- 1.
Three-cut service (Beijing): Skin-only first course demonstrates perfect crispness
The Science
Primary Reaction
Caramelization + Maillard