Peking duck

Of course, one has to eat Peking duck in Beijing. Here the condiments are laid out. Peking duck is available outside of China, in Southern California, we find some of the world's best Peking duck. One has to reserve the dish one day ahead. It takes a lot of preparation. The duck is pumped full of air and hung out to dry for a day. This makes the skin to separate from the meat and when roasted the skin takes on this beautiful mahogany color. The skin is crisp and is taken off and cut into small pieces. Then the meat is also cut inot small pieces.

In this restaurant they use steamed pancakes but in most other places that I've eaten in they use steamed rice dumplings. I much prefer the steamed rice dumplings.

The pancake is smeared with some Hoisin sauce, the meat is placed over it, then the vegetables....

The pancake is rolled up and eaten..

The bones are taken back into the kitchen and dumped into a soup pot. When you have consumed all the meat, the soup is brought to the table. Now you drink the duck soup.

I love duck. They serve duck on China Airlines.I love the Cantonese roast duck, the ones you see hanging in restaurant windows. Here was my experience of eating Peking duck in Beijing.