Peking Duck

Peking Duck is considered a delicacy here in Taiwan.  The dish was developed during the Imperial era in Beijing.  Maddie and I joined our office for a special lunch to welcome a new officer.  The ladies were so excited!  It was a lot of fun to share this experience with them - and a Peking Duck meal is certainly an experience.

The duck has been raised for 65 days on a farm to fatten them up.  The meal must be ordered before hand to give plenty of time for preparation and to be slow cooked by hanging in an oven.  Ours was truly an authentic meal with the thin, crisp skin being the point of the dish and little meat served with it.

Duck with crispy skin on side

The meat is laid in a pancake (tortilla like) with cucumber and spring onion and a sweet bean sauce poured on top.  Roll it up and and it makes a tidy little sandwich.

Wrappers with cucumber & spring onion to wrap with duck

Duck soup

Although only a small amount of meat is served as the main meal, all the meat from the duck is used in a different dish.

Duck Salad

In addition to all the dishes with duck, platter after platter of other foods were brought to our table.   Honestly, this feast beat an American Thanksgiving!   

Seafood soup

Green beans

Tofu and hot peppers

papaya with passion fruit sauce

Bamboo shoot salad

Beef salad

Finely diced shrimp

Packing up left-overs in plastic bags  

An interesting cultural note is that food leftovers or takeaway from food stands are packed in clear plastic bags.  Fried rice, soup, sauces, anything at all are poured in and a knot is tied on top.