End of Summer Peking Duck

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I feel like there’s a lot of mystery surrounding the preparation of Peking duck.

At most good Chinese restaurants you have to order it at least a day ahead if there’s any hope of getting it on your table. This has to do with the fact that there is a very narrow bridge of time in which the duck can be enjoyed as intended–that is, with supremely crispy skin and liquid fat.

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So Chinese restaurants aren’t trying to annoy you when they ask exactly what time you will be enjoying your duck, they’re trying to protect your eating experience, which I think is great. No self-respecting Chinese cook would ever leave Peking duck just sitting around. In fact my mother had this spasm of annoyance with me when I interrupted her process to take these pictures. So if the photographs are not up to their usual standard, blame the perfectionism of an exquisite cook. Continue reading