Posted April 10th, 2017
The recipe for Peking Duck dates back from the Ming Dinasty (1368-1644). The ducks that are bred for this purpose are slaughtered after 65 days.
In their last 2 weeks, they are fed up to 4 times a day with livestock feed particularly with millet flakes, mung bean sprouts and finely crushed wheat/corn straw.
The duck's preparation provides many a transition, including "a drying moment" for hours in a ventilated place.
Once upon a time, when there obviously wasn't air conditioning, the connoissuer would order the ducks to be lacquered only after half a day of nice weather. On rainy days humidity is our enemy as it rises, and this impedes the duck's skin to dry perfectly and become crunchy.
The sugar within the honey that is used to soak the skin, has a strong hygroscopic power, so it absorbs humidity.