Duck de Chine is located at No. 98 Jinbao Street in eastern downtown Beijing. Classic French windows let customers enjoy beautiful scenery while they dine on roast duck and drink champagne.
In the peaceful yard with smelling from wall-hanging stove burning jujube and roasting ducks, customers can drink a glass of Bollinger champagne, all creating an atmosphere of romance and comfort.
One of the secrets to the unique flavor of the roast duck here is slow-roasting it over wood from the jujube tree. The tree is native to Shanxi and Shaanxi provinces in northwest China, and takes at least 40 years to grow to sufficient size.
The oven is fired between 220 to 260 degrees Celsius. The fire crackles as fat drips from the hanging duck.
Meanwhile, foreigners will feel at home at the Western-style bar, the first in China to serve Bollinger champagne, a famous French brand.
The roast duck turns oily and looks like dates' color. It tastes crisper than most roast ducks. Before serving to customers, the chef has cut off the fat between duck skin and its meat. It makes the dish healthier.
Slices of duck are dipped in sweet hoisin sauce to diminish oiliness.
When the meat is finished, you can try some soup, stewed hours earlier from duck bones. Some 80 percent of Duck de Chine's menu is made from duck.