Dish · chinese
Peking Duck
A whole duck air dried and roasted until the skin turns deep mahogany and crackling, carved and rolled into thin pancakes with scallion and hoisin.
Where it comes from
Peking duck developed in Beijing's imperial kitchens, where cooks dried and roasted the duck to render its fat and crisp the skin, later becoming the specialty of dedicated restaurants such as Quanjude.
What cooks argue about
Cooks argue over hanging the duck to air dry for a full day before roasting versus pumping air under the skin to separate it from the fat quickly.
Versions
Nobody has published a peking duck here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
whole duck
chinese five spice