Peking duck is a dish that originated in Beijing (it’s named as such because Beijing was formally translated as “Peking”). It is a dish that is prepared roasting a duck in the oven, which comes out as a beautifully glazed bird. The main feature of this delicious dish is the crispy duck skin. It’s normally tradition to have the duck carved by a waiter at the side of your table, but it’s not as common anymore to see this spectacle.
It is put into a powdery pancake wrap with different ingredients. Pictured below are cucumbers, scallions and hoisin sauce, which are common additions. To me, the red peppers is a new type of ingredient.
It’s easy to assemble this dish. Just take a slice or two of crispy duck skin, top it with a few pieces of the other ingredients and add a bit of hoisin sauce.
Then, wrap it like you would a burrito or soft taco. Biting into the wrap, you get this lovely crispy texture from the skin with a bit of the succulent, moist meat of the duck. The cucumbers make the dish fresh with a bit of heat from the scallions and sweetness from the hoisin sauce. It’s like taking a bite of heaven!
Even though the main part of Peking duck is about the skin, the remaining parts of the duck is also used in other dishes. This time, it was used in a type of stir fry with carrots, celery, scallions and crispy noodles.
Similar to the Peking duck wrap, this dish is also formed into a wrap.The difference between this dish and the former one is it uses fresh lettuce cups instea and focused on the meat of the duck.
The meat is so tender and flavourful that it isn’t necessary to add anything more other than the dish itself into the lettuce cups. Just toss it into the lettuce cup, wrap and eat.
I had the pleasure of trying Peking duck while I visited Beijing, but I can’t say I enjoyed it as much as I do in Toronto. It just seems more crispier, fresher and tastier here and I can’t complain. And it’s not often, but I can get it anytime I want. 🙂