Initially, Peking duck was not as we know it today, based on what is served in many Chinese restaurants around the world (roasted sliced duck served on a plate), but the duck was eaten only with crispy skin, thin and crackling.
Over the centuries, this recipe has westernized and today duck meat is also consumed, although the skin remains the main feature, cooked in the oven and combined with various sauces (including Hoisin), cucumbers, scallions or raw onions, beans, radishes, pickled vegetables, pancakes, or any other sour and bitter foods that can balance the fat and strong flavor of the duck.
The Beijing duck is a type of duck raised in the Beijing area: it is small with white feathers and is force-fed four times a day, resulting in a duck weighing between 5 and 7 kg at slaughter. Its average lifespan is up to 9-12 years (if not slaughtered earlier).
It is interesting to note that Peking duck was imported to the United States in 1873 by James Palmer, and today it is the most raised and consumed breed in the country (95%). Disney's Donald Duck (and the entire Disney duck family) is a character inspired by the Peking Duck.
