Peking duck will be a unit in my next cooking class?!


Question: From what I understand, the crispy skin is what is eaten? What do you do with the meat? Just curious for answers with experinced cooks as this one makes me a bit uneasy. Please help an ignorant, beginner american chef :) thanks!


Answers: From what I understand, the crispy skin is what is eaten? What do you do with the meat? Just curious for answers with experinced cooks as this one makes me a bit uneasy. Please help an ignorant, beginner american chef :) thanks!

The meat and skin are eat, but the skin is the prized part.

The crispy skin is wrapped in a mushu wrapper (like a little crepe) served with hoising sauce and green onions. Also, Cantonese eat the duck skin with a steamed buns instead of a mushu wrapper, hoisin sauce and green onions.

After the skin is eaten, the duck meat is eaten too.

Also, depending how the duck is carved the duck meat can be included with the skin.

The crispy skin is the bonus. You really do eat the meat as well.

You eat the meat, too.





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