Entries tagged with 'Peking duck'
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The Food Lab: How to Make Peking Duck at Home (From Scratch!)

Does anything get golden browner, crispier, or duckier than Peking duck? When properly prepared, the deeply flavored skin should crackle and crunch with the slightest touch of your teeth, and the meat (more of an afterthought, really) should be moist, tender, and flavorful. But getting a decent version—even at a restaurant—can be a chore. Even places that do do it well generally require at least a day of advanced notice. Why, you might ask? The preparation is intensely complex, that's why.

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68 Comments | Posted by J. Kenji López-Alt, September 10, 2010 at 8:00 AM
Tagged: Asian, Chinese, duck, Peking Duck, scallions, tacos, The Food Lab

Now Serving Millions of Ducks in Beijing

Quanjude Restaurant, a chain in Beijing, claims to sell more more than 2 million ducks a year, hung and roasted in wood-burning ovens. "Our server handed me a red-and-gold card stating that our main course would be the 115,273,748th roast duck sold by the company since it was established in 1864, the third year of Tongzhi, Qing Dynasty. The preposterous precision was a taste of the showmanship of the place, on many a tourist itinerary."...

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1 Comment | Posted by Alaina Browne, October 18, 2007 at 12:30 PM
Tagged: Beijing, China, duck, Peking duck

Where To Eat Peking Duck in Beijing

"Peking duck is one of the most perfect dishes. That crisp, lacquered skin, rich and moist inside, wrapped in freshly made pancakes with sweet fermented paste, cucumber, and white Chinese leek. But it's hard to find a rendition that satisfies." Fuchsia Dunlop says a good duck is hard to find, but shares a recommendation for visitors to Beijing. Do you have a favorite place for Peking duck where you live? Tell us about it!...

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2 Comments | Posted by Lia Bulaong, April 19, 2007 at 4:30 PM
Tagged: Beijing, Chinese, Fuchsia Dunlop, Peking duck