Wolfgang

Wolfgang

Posted on 10/17/2010


Photo taken on August 26, 2005


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Keywords

Thailand
Bangkok
Chinatown
Cinese New Year
Peking Duck
Food


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Serving Peking Duck in a Chinese Restaurant

Serving Peking Duck in a Chinese Restaurant
The dish is prized for the thin, crispy skin, with authentic versions of the dish serving mostly the skin without or just a little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The skin is eaten with mandarin-pancakes, spring onions (scallions), pieces of cucumber and hoisin sauce or sweet bean sauce.
I've never eaten an authentic Peking duck outside Beijing or Bangkok (once in Singapore) - never in Germany due the German law forbids to breed ducks in the way which is absolute necessary for the authentic preparing of the Peking duck. In Germany and other places the Peking duck also is always served with the duck meat which is a great wrongdoing in the Chinese cuisine.

Comments
Delirium
Delirium
WAS HABT IHR MIT DONALD GEMACHT.????
7 years ago.
Wolfgang has replied to Delirium
das war Dagobert, der Geizhals!
Aber Spaß beiseite: In Thailand wird in manchen Gegenden mehr Ente gegessen als Huhn, auch ich habe mich daran gewöhnt. Eine thail. Bekannte von uns hat eine Entenfarm mit 3 - 4000 Enten, die sie auf BAIRISCHE Weise züchtet und damit eine ganz andere Qualität erreicht (die mir persönlich besser schmeckt, als die asiatische Ente) aber keinesfalls für die Zubereitung einer Pekingente geeignet wäre.
7 years ago.
Delirium has replied to Wolfgang
Du kennst dich aus...respekt
7 years ago.
Hena Nente
Hena Nente
Peking-Enten
Ich habe es seinerzeit über mich gebracht, die "armen Enten" abzulichten ... Besser ist, man sieht es nicht vorher !
7 years ago.
Bruno B
Bruno B
Tout cela m'a l'air très appétissant!!!
7 years ago.