Peking duck

Peking duck is a dish from Beijing prepared since the Imperial era. It is characterized by thin, crispy skin; authentic versions serve mostly skin with little meat, sliced by the cook in front of diners. Ducks bred for the dish are slaughtered after 65 days, seasoned, and roasted in a closed or hung oven. The meat is often eaten with spring onion, cucumber, sweet bean sauce, and pancakes.

Origin

Beijing

Preparation

Roasted in a closed or hung oven

Typical accompaniments

Spring onion, cucumber, sweet bean sauce, and pancakes