Roast Duck

Being one of t he most sophisticated arts of Chinese cooking, it has to be prepared well in advance. First, air is pumped into the duck to stretch and loosen the skin. The duck is t hen marinated and basted with a sugar and water combination and air dried for three to four hours. This allows the skin to cook crisply and more tastily. It is then roasted in a barrel-shaped oven over a low charcoal fire until the meat is tender and the skin is crispy. The crisp skin of the duck is actually the most prized part and the charcoal adds a distinct flavor to the taste of the duck.
By this time a waiter had walked in with a trolley with the whole duck served on a tray. He artistically started scraping out the skin into small bite-sized pieces with the help of a sharp knife and c ere m o n i o us l y decorated it on a plate.

The other accompaniments were pancakes, green scallions, leeks, fresh cucumbers and a special sauce. We were taught the proper way to relish the Peking duck; slices of the skin, scallions, leeks and cucumbers and sweet sauce were to be placed on a
thin pancake and then rolled and eaten.

The rest of the meat was taken inside and later
served differently. Shredded pieces of the duck meat were cooked in soy sauce and served with onions and leeks. It could have been eaten with the pancakes, but we enjoyed it with a bowl of noodles.

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