‘Imperial’ duck at Tsay Cheng

The Peking duck should be referred to as “his majesty” as it is an imperial dish that is one of the most celebrated food that highlights culinary traditions and events in China. Its history dates back to the Yuan dynasty when it was served solely to the emperor.

The Tsay Cheng Chinese Restaurant is known for its sumptuous Peking duck, but little do people know the time it takes to prepare the dish. The preparation could take up to 24 hours— but who has the appetite to wait?

According to two Macau chefs, preparation starts by dressing the duck, then air is forced to separate the skin from its flesh. After removing the entrails, the duck is doused with boiling water mixed with Chinese spices to tighten its skin and tenderize the meat. Next, it is glazed with sauce to give extra flavor, then hung upright to dry for several hours. The duck is then roasted in a closed oven. Lastly, it is hung again to render excess fat for an extra crispy skin.

No matter how long its preparation, a family dinner is never complete without the Tsay Cheng Chinese Restaurant’s authentic carved Peking duck that can be served two ways: with Chinese pancakes, slivered spring onions and hoisin sauce, and with the meat of the duck diced and served with crispy fried bihon noodles and iceberg lettuce.

This imperial cuisine is one of the pinnacles of culinary wonders, and the Tsay Cheng Chinese Restaurant never fails to delight its customers with a gastronomic feast.