Peking or Beijing duck is one of the world’s most complex foods — both in terms of its preparation as well as its flavor. Chinese chefs have perfected a method for rendering duck skin shatteringly crisp and duck meat ethereally tender. And in addition to the thorough cooking process, the dish itself has a pretty extensive history.
It is said that the sign of a good chef is when her or his duck yields 100 pieces of perfectly crisp skin. Here, meat expert Nick Solares narrates Buddakan's 11-step process from a signature dry aging to vertical roasting. Watch the full video, above, to see what accompaniments Chinese chefs typically serve with Peking duck at the table.
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