Peking Duck - Peking Duck

Japanese: 北京ダック - ペキンダック

A famous Beijing dish called Kao Yaz, which is made by roasting a Peking duck native to China. Ducks around two months old are force-fed high-protein food several times a day to fatten them up. After the ducks are blooded and gutted, they are inflated by letting air between the skin and meat, then thoroughly coated with honey and dried in the shade for three to four days. They are then placed in a kao oven, where they are roasted while repeatedly applying dripping oil with seasonings. The roasted duck is served with the skin sliced into slices. It is eaten wrapped in thin, round, flour-roasted rice cakes (shaped like lotus leaves) along with thinly sliced green onions, cucumbers, and sweet miso called tianmianjiang. There were already restaurants serving Kao Yaz in the Qing dynasty, such as Bianyifang, which opened in 1855.
→Related item Sweet bean sauce

Source : Heibonsha Encyclopedia About MyPedia Information

Japanese:

中国原産のペキン種というアヒルを焼いたカオヤーズと呼ばれる有名な北京料理。生後２ヵ月ごろのアヒルに一日数回，強制的に高タンパクの餌を食べさせ太らせる。このアヒルの血と内臓を抜いて処理したのち，皮と肉の間に空気を入れてふくらませ，蜜をくまなく塗って３〜４日陰干しにする。これをカオ炉という炉に入れて，したたり落ちる油に調味料を加えたものを何度も塗りながら焼く。焼き上がったアヒルは皮の部分をそぎ切りにして供する。細切りのネギとキュウリ，甘い味噌である甜麺醤(ティエンミエンジャン)とともに，小麦粉をといて薄く焼いた円形の餅(ピン)（ハスの葉をかたどったもの）で巻いて食べる。清朝にはすでにカオヤーズを食べさせる店があり，1855年開店の〈便宜坊(ビエンイーファン)〉などが知られていた。
→関連項目甜麺醤

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