Peking Duck (Two Course)
Peking Duck served in two courses. Typically, the first course includes crispy skin served with pancakes, scallions, and hoisin sauce. The second course is often the remaining duck meat stir-fried or used in a soup.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
On Yeun Chinese Restaurant
Peking Duck's origins can be traced back to the Yuan Dynasty (1279-1368), evolving from roasted duck dishes prepared for the imperial court. Over centuries, the preparation methods were refined, leading to the dish's iconic status during the Ming Dynasty and its eventual popularization beyond the imperial court.
Peking Duck holds significant cultural importance in China, representing culinary artistry, tradition, and a symbol of hospitality and celebration.
Culinary Artistry
The preparation of Peking Duck is considered an art form, requiring skilled chefs with years of experience to perfect the techniques of air-drying, glazing, and roasting the duck to achieve the ideal crispy skin and tender meat.
Symbol of Hospitality
Peking Duck is often served during special occasions, banquets, and when entertaining guests, representing a gesture of generosity and respect.
Regional Pride
Peking Duck is deeply associated with Beijing and its culinary heritage, considered a national dish and a must-try for visitors to the city.
Peking Duck offers a delightful combination of crispy, savory, and subtly sweet flavors, enhanced by accompanying condiments.
The defining characteristic is the crispy, lacquered skin, achieved through specific preparation techniques like air-drying and glazing. The skin provides a delightful textural contrast to the tender, flavorful meat. The hoisin sauce contributes a sweet and savory element with hints of soy and spices. Scallions add a fresh, sharp bite, complementing the richness of the duck. The pancakes offer a neutral base to wrap all these components together. The second course, whether stir-fried or in soup, showcases the duck meat's savory flavor, often enhanced by additional vegetables and seasonings.
Crispy Skin is Key
The most crucial element is the crispy skin. It should be thin, lacquered, and shatter easily when bitten into. Look for restaurants that specialize in Peking Duck and prioritize skin quality.
Proper Pancake Technique
Spread a thin layer of hoisin sauce on the pancake, add a few slices of duck skin, a scallion, and then roll it up neatly to enjoy in one bite. Don't overload the pancake!
Second Course Variety
Explore different preparations for the second course. Stir-fried duck with vegetables offers a savory option, while duck soup provides a comforting and flavorful broth. Ask about available options and choose based on your preference.
Authenticity Matters
Seek out restaurants with experienced chefs who follow traditional Peking Duck preparation methods for the most authentic and enjoyable experience.
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