What is National Peking Duck Day?
On January 18th, the national dish of China is recognized on National Peking Duck Day.
This dish is considered a delicacy due to its intricate preparation and strong flavors. Peking Duck's roots are rooted in tradition that chefs have perfected for thousands of years, dating back to Kublai Khan's establishment in the Yuan Dynasty.
For this dish, Chefs prefer the White Beijing duck. However, in the United States, the preference is for the Pekin duck. They are raised for 65 days before being rushed to slaughter. Chefs pluck the duck and pump it full of air between the skin and the meat, first. The meat is then dipped in boiling water, skewered, and hanged to dry. The duck is coated with a sugar coating and left for 24 hours while drying. This whole process contributes to the skin's crispness.
The duck is then roasted hanging from the center of the oven to drip, allowing the fat to drip, basting the skin as it does. The Peking duck is often sliced artfully by the chef before the diners, when presented. A Peking duck dish is traditionally served in three portions, with the crispy skin that diners dip into sugar. The next course is composed of thin pancakes stuffed with tender duck meat, hoisin and bean sauces, as well as cucumbers, onions, and garlic, as shown by the skin. The final dish is a duck soup or broth.
How to celebrate #nationalpekingduckday
