About: Peking Duck   Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

An elaborately prepared Chinese dish that starts with air being pumped between a duck's skin and flesh. The duck is then coated with a honey mixture and hung until the skin is dry and hard. After the duck is roasted the skin becomes golden and intensely crisp. While hot, it's cut into small squares and served with thin pancakes (called Peking doilies) or steamed buns, accompanied by scallions and Hoisin Sauce. The meat is considered a secondary attraction and is usually served after the skin. This specialty is also sometimes called Beijing duck.

AttributesValues
rdfs:label
  • Peking Duck
  • Peking duck
rdfs:comment
  • An elaborately prepared Chinese dish that starts with air being pumped between a duck's skin and flesh. The duck is then coated with a honey mixture and hung until the skin is dry and hard. After the duck is roasted the skin becomes golden and intensely crisp. While hot, it's cut into small squares and served with thin pancakes (called Peking doilies) or steamed buns, accompanied by scallions and Hoisin Sauce. The meat is considered a secondary attraction and is usually served after the skin. This specialty is also sometimes called Beijing duck.
sameAs
dcterms:subject
abstract
  • An elaborately prepared Chinese dish that starts with air being pumped between a duck's skin and flesh. The duck is then coated with a honey mixture and hung until the skin is dry and hard. After the duck is roasted the skin becomes golden and intensely crisp. While hot, it's cut into small squares and served with thin pancakes (called Peking doilies) or steamed buns, accompanied by scallions and Hoisin Sauce. The meat is considered a secondary attraction and is usually served after the skin. This specialty is also sometimes called Beijing duck.
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