Upon arriving in Beijing LeeAnn and I started seeing hundreds of advertisements for Peking Duck. Beijing, formally named Peking, is THE place that this fabulous and famous dish originated from.
How could we NOT dine on this delectable duck whilst traveling here?
Roasted duck is now known as a National dish of China, and the preparation method dates back to the imperial era.
We knew we were in for a treat as our chef wheeled our feathered friend out and promptly hacked off it's head, then started slicing paper thin pieces off for us.
The dish is prized for it's thin, crisp skin, but we still had much meat to dine on as well.
Trained hands laid out our meat for us,
Complete with pancakes, scallion and a hoisin sauce to dip it in.
A perfect duck taco!
I found the wraps yummy, but they distracted from the best part of the duck, it's oily delicious meat...
and holy skin! I LOVED the duck skin. It was like the best potato chip I have ever eaten, or fat on steak that was charred on the grill that you are supposed to cut off, but sometimes just want to have a nibble of to moisten your palate. All those descriptions, x 10 on the my-mouth-is-still-watering thinking about it scale.
It was unlike anything I've ever eaten, and I enjoyed each sumptuous bite.
Our chef turned the neck and bones into a light soup as well, so we were able to appreciate each part of the bird that surrendered itself for our dinner.
The duck heart was brought out as a special treat, and I decided "When in Beijing..."
Leave no part uneaten!
From the light crispy skin to the dark, meaty heart, I found duck to make a fine meal, one of my favorite food experiences to date!