For an evening meal in Beijing, we had Beijing Duck. I enjoyed the duck and its dipping sauce, but I was not thrilled with the duck soup served at the end of the meal. The duck was delicious!
"Peking Duck requires a duck with its head still attached. First, it is inflated with an pump or other object, separating the skin from the body. Then the skin is scalded with boiling water to make it drier and tauter and brushed with molasses so that it acquires a dark, rich color with the slight aroma of caramel during the subsequent cooking process. After drying for half a day, the duck is hung by its neck in a hot oven where it is roasted for an hour or more, during which time the copious fat of the duck melts off and the skin becomes crispy. Because a large oven is required, as well as other complicated preparation techniques, Peking Duck is not usually prepared at home; it is customarily eaten in a restaurant or bought already prepared at shops or restaurants and taken home to eat."
Favorite Dish: "A traditional way of serving Peking Duck is a three course meal: first course was served with the crispy skin and steamed mu-shi flour pancakes, slivered spring onions (U.S.:scallions), sliced cucumber strips, hoisin sauce, and plum sauce. (Other restaurants will use mantou, a type of Chinese fluffy steamed bun.) One places pieces of chopped duck skin on a pancake, adds a bit of hoisin sauce, plum sauce, and spring onion. The mixture is rolled up and eaten with the fingers."
This was the part I liked the most. The small pieces with the skin, warapped with scallions and dipped is sauce...mmm I'm getting hungry.
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on Jan 25, 2006
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