korean food / seoul / 5 best places to eat “Peking duck”, a food loved by top chefs – 2610

The head teacher, a retired chef, cooks for his three daughters every Sunday. Catch a living duck, groom it, and blow wind through its mouth to make it tight. Light a wood fire in the drum, apply the sauce several times to the duck, and grill it to the fullest. Cut the well-roasted duck into thin slices and place it on the table where the three daughters are sitting with a happy expression. This is a scene from the movie “Food Man and Woman” directed by Ian. A jubu who loves his daughters makes the best dish he can think of, “Peking duck.”

Peking duck (Peking duck), which can only be eaten after a full day of cooking with care, was the best food enjoyed by the emperors and the best foodies of the time in China because the skin was crispy and the lean meat was moist. In China, Peking ducks are called “Peking Khao Ya.” “Khao” in Khaoya means the act of grilling, and “ya” means duck.

Peking duck was a favorite dish eaten by people in Nanjing (Nanjing) other than Beijing (Beijing), but when the Ming dynasty (1368-1644) moved the capital from Nanjing to Beijing, the name of the food also changed to Peking duck. During the Ming dynasty, they only enjoyed wood-fired grilling, so they didn't eat burnt shells. The current recipe for applying seasoning and grilling the skin to a crispy crust was developed during the Qing Dynasty (1616—1912), and began when local chefs in Shandong (Shandong) applied sauce to prevent the skin from burning. Peking duck became the best dish of the time when Empress Seo, famous as the greatest foodie, enjoyed eating it.

It takes more than a day to cook Peking duck. Peeled and trimmed ducks blow wind into the duck's snout to separate the layers between the flesh and skin. After that, apply a seasoning mixed with starch syrup, vinegar, etc., and hang it on the wall for about a day to dry. Then, cook the duck meat for about 1 hour on a wood-burning fire at about 200℃. The point is to close the lid so that the smoke flavor comes out well. For the flavor of firewood, firewood from fruit trees such as pears and jujube trees is mainly used.

The well-cooked Peking duck is reddish and shiny. The skin is crispy and the inside is soft and moist. A tasty way to eat it is to place the skin of a sliced Peking duck on a round millet jar, add green onions and cucumber, and dip it in a special sauce (chunjang with sugar, etc.). “Jeon Chui Deok ()”, which opened on Tiananmen Street in 1864, is a representative restaurant for Peking ducks. Other famous places include Dadong, Chun Yi Fang, and Tsuji Minpu. The skin is crispy and the inside is moist, the best food in China! Here are 5 of the best places to eat “Peking duck,” the last dish loved by top chefs.

Seoul's Peking Ori restaurants include Gwanghwamun Four Seasons Hotel Seoul Yuyuan, Samseong-dong The One Restaurant, Namdaemun Paladshin, City Hall The Plaza Dowon, Jangchung-dong Seoul Shilla Hotel Palseon, Sogong-dong Lotte Hotel Seoul Dorim, Grand Walkerhill Seoul Geumryong, City Hall Westin Chosun Hotel Hong Yeon, Jangchung-dong PR Hall, Cheongdam Deokhoo Sensaeng, Cheongdam-dong JS Garden, Cheongdam-dong The Round, Itaewon Hannam-dong Jue, Namdaemun Hoehyeon Paledshin, Cheongdam House China Room, Nonhyeon Imperial Palace Seoul Chinese restaurants include Cheonsan, Jongno Central, Yangjae Mao, Samseong-dong Grand Intercontinental Seoul Parnasse Weilu, Myeongdong Crystal Jade, Yeoksam-dong Beijing Koya, Sinsa Station The Riverside Hotel Tattung by Hou, Yeoksam Park Rouan, Apgujeong Peking Duck, Itaewon Mao, Gwanghwamun Deokhoo Sensei, Apgujeong Luyu, etc.

Famous Peking duck restaurants around the country include Incheon Yeongjongdo Paradise Hotel Imperial Treasure, Jeju Hyatt Hotel China House, Jeju Shinhwa World Le Schneur, Busan Haeundae Buusaan, Haeundae Grand Chosun Busan Paledshin, Haeundae Chaoran, Haeundae Amisan, Daejeon Kongtu, and Bundang Pangyo Wangsudeok.

1. 'Four Seasons Hotel Seoul Yuyuan' in Gwanghwamun, Seoul, presented in the style of mainland China

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Image source: haon.deer's Instagram

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'Four Seasons Hotel Seoul Yuyuan' has been named a Michelin Guide One Star for 5 consecutive years since 2017. Executive Chef Ku Chung Fei offers authentic Cantonese style cuisine based on local recipes. The signature menu is “Peking duck,” which shows off strong visuals at the entrance of the store. The dark brown exterior of the duck, cooked in a specialized oven from China, enhances the taste. The first thing about Peking ducks that are dismantled right in front of your eyes is to make a millet roll from a sample and place it on a plate. Peking ducks cut to be easy to eat meet in a soft rice crackers will fill your mouth with a savory flavor. There is also a course menu where you can enjoy Peking duck and a variety of Chinese dishes together.

[Shikigami Tip]

â–²Location: 11F, 97 Saemunan-ro, Jongno-gu, Seoul

▲Opening hours: 11:30 — 14:30 for lunch, 17:30 — 21:30 for dinner

â–²Price: Peking duck 150,000 won, lunch dim sum set 70,000 won

â–²Testimonial (Shikigin hp_070): I ate Peking duck, which is a must-try, here, and it's really just right. The quality of the rice crackers was also good, and the duck meat was just right. The atmosphere is luxurious and there are private rooms, so I feel more alive when I go on a special day. hehe

[Shikigami Tip]

â–²Location: 648 Yeongdong-daero, Gangnam-gu, Seoul

▲Opening hours: 11:30 — 15:00 for lunch, 17:30 — 22:00 for dinner

â–²Price: Peking duck 85,000 won, T 90,000 won

â–²Testimonial (Shikigin 88 Youth March): I added Peking duck to the course meal and ate it. Even though I ordered it as a basic course, it consists of several components, so if you eat it all, you'll be completely full! The point of Peking duck is its crispy, crunchy skin! The meat itself is delicious, so it's delicious even if you just eat the meat without any other condiments!

3. Jeju's 'Grand Hyatt Jeju China House', which makes the most of its rich flavors in a traditional way

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“Grand Hyatt Jeju China House” is a place where you can enjoy all of the four major delicacies of China, from Shanghai to Sichuan, Guangdong, and Beijing. The kitchen, which has an open kitchen, raises expectations before meals because you can watch the process of making food. The signature menu “Peking duck” is cooked using traditional roasting methods for about 1 hour by putting duck and jujube trees in an oven. In an oven that maintains a constant temperature, the aroma of oil and firewood seeps softly into the duck meat, creating a rich flavor. Peking duck, which is prepared by the chef himself, has a different texture and taste for each part, such as skin, breast, and leg meat. I also like the “Peking Duck Set,” which consists of Peking duck, duck bone soup, steamed fish, fried pork, mara shangguo, tantan noodles, and dessert.

Image source: kimhj8574 on Instagram

Image source: kimhj8574 on Instagram

[Shikigami Tip]

â–²Location: 6F, 67, Toegye-ro, Jung-gu, Seoul

▲Opening hours: 11:30 — 15:00 for lunch, 17:30 — 22:00 for dinner

â–²Price: Peking duck 130,000 won, Crispy Peking duck fried rice 18,000 won

â–²Testimonial (Food Gods): The exotic interior, which makes you feel like you've come from a foreign trip, is wonderful. Peking ducks are amazed by their visuals the moment they appear, and twice as soon as they are sliced and tasted. The savory flavor bursts out without feeling the peel. hehe

“Imperial Treasure” is a Chinese fine dining restaurant that started in Singapore and is now established around the world. The interior, touched by American HBA, a global interior design company, emphasized the exotic yet luxurious feel. The signature menu, “Roasted Peking Duck,” is a recipe from the imperial era, and is characterized by maximizing the crispy texture of the duck skin and the moist juiciness of the inside. At first, I recommend dipping the slightly glossy peel in sugar to fully enjoy its natural flavor. Afterwards, you can enjoy the rich flavor and texture of the lean meat by adding vegetables and sauce to the rice crackers. After eating Peking duck, it's a great way to finish off the meal with a “leftover duck dish,” which makes soup, stir-fries, fried rice, and tempura from leftover meat.

[Shikigami Tip]

â–²Location: 186 Yeongjonghaeannam-ro 321beon-gil, Jung-gu, Incheon

▲Opening hours: 12:00 — 15:00 for lunch, 18:00 — 22:00 for dinner

â–²Price: Grilled Peking duck 160,000 won, leftover duck dish 50,000 won

â–²Review (Shikigami 95): It was a place that received 2 Michelin stars! The bowl that holds the Peking duck is also duck-shaped, so it's so cute. As soon as I first ate the skin, my eyes flashed and I understood why Peking ducks are so expensive. Of all the duck dishes I've eaten so far, I'll never forget it.

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