Step 1 : Introduction to the question "8. Thank you, I will have some of that duck roasted in malt sugar. I see the meat is served wrapped in Mandarin pancakes with scallions and either hoisin sauce or sweet bean sauce. The skin is very crispy. What do you call this dish?"
...1. Daf fee duck 2. Pressed duck 3. Peking duck 4. Zhangcha duck I had duck at a Chinese restaurant once. I almost jumped out of my chair when the waiter removed the cover and I saw two duck eyes looking back at me. He quickly explained: "This is new item: peeking duck." Peking duck uses Pekin ducks. That is the actual name of the species. The ducks are raised for the specific purpose of being made into Peking duck and are slaughtered when they are 65 days old. A notable feature of Peking duck is the very thin, roasted skin. This is accomplished by separating the skin from the fat by injecting air between the layers. Another feature of Peking duck is that the chef generally carves the duck at the table, allowing the diners to take in the fresh aroma of the roasted meat.
