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Peking duck

A cultural classic and the closest thing to China’s national dish, Peking duck is a culinary masterpiece. Once confined to palace kitchens, today it is widely available around the world. The ducks are raised and then slaughtered and prepared me ticulously — it includes the interesting step of forcing air between the skin and the fat — before being painted with a sweet solution, and then hung out to dry before it is roasted in the oven, leaving it crispy outside and succulent inside. Peking Duck is served sliced, and eaten with light pancakes, cucumbers, scallions and a variety of sauces to complement the dish.

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