How long did Paul Pairet take to perfect Beijing Cola Duck?

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Paul Pairet Took 12 Years to Perfect Beijing Cola Duck

Chef Paul Pairet dedicated 12 years to perfecting his signature Beijing Cola Duck dish. This extensive refinement process highlights Pairet's commitment to achieving the ideal flavour and texture for this Peking-style crispy-skinned duck, which is lacquered with Coca-Cola. The complexity of balancing the Coca-Cola's ingredients, such as glucose and citric acid, to achieve the desired crispy skin without it becoming overly soft was a significant challenge.
The Challenge of Coca-Cola Lacquer

The primary difficulty in perfecting the Beijing Cola Duck lay in managing the interaction between the Coca-Cola and the duck's skin. Coca-Cola's natural composition, containing glucose and citric acid, tends to soften the skin, counteracting the desired crispiness for a Peking-style preparation. Pairet's meticulous experimentation was aimed at overcoming this inherent challenge to achieve a superior culinary result.
Innovative Solution for Crispy Skin

To resolve the issue of softened skin, Pairet collaborated with a beverage company to develop a specialised dry Coke syrup in powder form. This innovative approach allowed him to control the ingredients more effectively. He substituted the glucose with isomalt to ensure the skin would crisp up properly and introduced the citric acid only at the final stage of preparation, thereby achieving the perfect lacquered, crispy skin.
A Testament to Pairet's Dedication

The 12-year journey to perfect the Beijing Cola Duck underscores Paul Pairet's relentless pursuit of culinary excellence and his refusal to compromise on his vision. This dish, a unique fusion of traditional Peking duck techniques with a modern twist, became a hallmark of his avant-garde approach at Ultraviolet, showcasing his ability to innovate and master complex recipes through sheer perseverance.

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How long did Paul Pairet take to perfect Beijing Cola Duck?

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