Peking Duck
OriginChina
Year1330
Key IngredientsDuck/Hoisin/Pancake
About Peking Duck
Documented in recipes from the Yuan Dynasty. The duck is air-dried, glazed, and roasted in a wood-fired oven. The skin should crackle like glass. Served in three courses: skin, meat, then soup from the bones. Quanjude restaurant has served it since 1864, over 200 million ducks. Nixon ate it on his 1972 China visit.
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