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WD_058/ 2004
(  Satoshi Kinoshita )
| Series: | Works on paper: Drawings | | Medium: | crayon on paper | | Size (inches): | 9.6 x 8 | | Size (mm): | 245 x 203 | | Catalog #: | WD_058 | | Description: | Signed, date and copyright in pencil on the reverse.
Peking duck:
NOUN: A Chinese dish of roast duck with crispy skin.
ETYMOLOGY: After Peking (Beijing), China.
-The American Heritage® Dictionary of the English Language: Fourth Edition, 2000.
Peking Duck:
=== Serving ===
A traditional way of serving Peking Duck is with steamed mu-shi flour pancakes, slivered [[spring onion]]s (also known as ''scallions''), hoisin sauce, and plum sauce. (Other restaurants will use man tou, a type of Chinese fluffy steamed bread.) One places pieces of chopped duck meat on a pancake, adds a bit of hoisin sauce, plum sauce, and scallion. The mixture is rolled up and eaten with the fingers.
=== Preparation ===
Peking Duck requires a [[duck]] with its head still attached. First, it is inflated with a bicycle pump or other object, separating the skin from the carcass. Then the skin is scalded with boiling water to make drier and tauter and brushed with sugar-water so that it acquires a dark, rich color with the slight aroma of caramel during the subsequent cooking process. After drying for half a day, the duck is hung in a hot oven where it is roasted for an hour or more, during which
time the copious fat of the duck melts off and the skin becomes crispy. Because a large oven is required, Peking Duck is not usually prepared at home; Peking Duck is customarily eaten in a restaurant or bought already prepared at shops or restaurants and taken home to eat.
In China, a special breed of duck is grown exclusively for this dish. The ducks are kept in individual cages and force-fed so that they grow plump and without muscle.
-Wikipedia, the Free Encyclopedia
Sorry, no dictionaries indexed in the selected category contain the phrase chubby duck.
-www.onelook.com
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