Where It Comes From: The first Peking duck was roasted some time during the early 15th century, when it was a popular dish on imperial court menus of the Ming Dynasty. During this era, “the really great chefs didn’t really work in restaurants,” Schoenfeld said. “They worked for patrons, much in the same way as a painter or a composer had a patron in court in Renaissance Europe.” These chefs helped define imperial cuisine, which in turn influenced the cuisine of the entire country.
How It’s Eaten: A Peking duck is often sliced tableside and served alongside cucumbers and scallions. The components are wrapped in a thin flour pancake, which is slathered with any of several savory sauces.
In the United States, the sauce is usually a thick-and-sweet Hoisin sauce, which is made with soy sauce, black bean paste, honey, and rice vinegar. But in China, Schoenfeld said, the sauce of choice is a ”sweet brown soybean-based sauce,” or in Beijing specifically, a salty “yellow soybean sauce that is its first cousin.”
Where It’s Eaten: In both the US and China, there are several restaurants devoted exclusively to the dish—Decoy and Quanjude being prime examples, respectively. But many restaurants also serve Peking duck in another way.
"In China, there’s banquet cooking," Schoenfeld said, which can be very elaborate (and expensive affairs). "Very often you eat Peking duck as one course of a ten-course banquet … [though] if you’re at a very elegant banquet, you’d only eat the skin of the duck."
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