Peking Duck (Beijing Kaoya)

Peking Duck is arguably China’s most celebrated dish and one of the greatest culinary achievements in the history of cooking. Originating from Beijing, this magnificent roast duck is prepared through a meticulous multi-day process that begins with the duck being cleaned, inflated to separate the skin from the fat, blanched, coated with a maltose and soy sauce glaze, and then air-dried for 24 to 48 hours before being roasted in a specialized oven. The result is a duck with impossibly thin, lacquered skin that shatters like glass with the lightest touch, while the flesh beneath remains juicy and flavorful. The prized skin is carved tableside by a skilled chef and served in thin Mandarin pancakes with julienned scallions, cucumber batons, and rich hoisin sauce. The combination of the crispy skin, soft pancake, cool vegetables, and sweet sauce is one of the most perfect bites in all of Chinese cuisine. Peking Duck is a feast-worthy dish that demands celebration.