If you ask me to decide on a favourite poultry, it will have to be duck. To be honest, I rarely consume duck back in Malaysia, probably only on special days where us kids have been good enough to deserve a bite haha. Having said that, I had a very memorable duck experience in Beijing 13 years ago and until today, I am hunting down for a place that serves something similar.
Which brings us to today's post, a little experimentation with peking duck at Quanjude. From memory, this was a guarded recipe from the imperial palace's kitchen and it was a dish that is famous in Beijing.
Traditionally, the duck's skin has to be shattering crispy. This is the most important criteria. When a piece of the duck's skin is wrapped with a few slices of spring onions and cucumber, topped with a teaspoon of hoisin sauce, perfection is achieved.