Today is Peking Duck Day. We’ll be running out to our favorite Chinese restaurant for the real deal, which we’ve been enjoying since childhood. Ask what our favorite Chinese dish is: The answer is Peking Duck.
To make Peking Duck, a whole duck is roasted to crisp perfection. Then, an experienced maitre d’ slices it in front of you, expertly converting the whole duck into slices of meat and slices of crisp skin.
To assemble your food, wrap-style, you take a crêpe, add a slice of duck, garnish with hoisin sauce and scallions (green onions), roll and eat. It’s heavenly.
The duck carcass goes back to the kitchen, where it is presumably used to make stock. We’ve dined with more than one friend who asked for the carcass “to go,” and did the same at home.
By the way, Peking Duck, the roasted duck dish and Pekin duck, a breed of white duck that inspired the creation Donald Duck, are not the same. While Peking Duck is typically made with a Pekin duck, learn the difference between Peking Duck and Pekin duck.
Peking Duck, waiting for the maitre d’ to slice
Here’s how to enjoy almost-there Peking Duck tonight.
1. While the duck is heating, slice the scallions into sticks (see photo) and plate them. Put the hoisin sauce in a bowl.
2. Remove the duck from the oven and slice. Don’t worry if it doesn’t look pretty; it’s going into a wrap.
3. Heat the crepes/tortillas for 10-20 seconds in the microwave.
4. Sit down and enjoy the fruits of your labor. Take a crêpe/tortilla, add some duck, scallion and hoisin sauce, wrap and eat.
The beverage choice is yours. We enjoy a cup of good black tea (no sugar needed, and definitely no milk) or a beer.
HOISIN SAUCE PRIMER
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