Made in China
Properly cooked duck is both uniquely tasty and nutritious. It has been enjoyed by people the world over for centuries. Peking duck dates back to the time of the Yuan (Mongol) dynasty in China, when this breed was first developed and became known for its excellent gastronomic qualities.
Peking Duck is a dish made famous long ago by the Chinese in China. This particular dish is served during banquets and special events with days in advanced notice.
The duck had to be dried and air was blown into the duck to separate the skin and meat. After the duck was dried, it was cooked in a one of two ways, a specialized barrel oven which cooked the duck like a convection oven or in a brick oven with an open flame.
In the Orient, when Peking Duck was ordered, only the skin of the duck was served. The meat was taken back into the kitchen to be cooked with bean sprout at an additional charge to the customer. The bone of the duck was made into duck soup which was also served at an additional charge. This was known as the Duck three ways.
Among people who have never tried duck, or those who rarely eat it, there appears to be at least two concerns. One concern seems to be a lack of knowledge of how to properly prepare duck. Actually cooking duck is not too different from cooking other meats and once a few basic principles are mastered, most anyone can cook duck successfully.
When compared on a “lean to lean” basis, duck is very similar in nutrient composition to other meats. Roast whole duck (including skin) can be incorporated into a daily diet without exceeding limits on calories, total fat, saturated fat and cholesterol recommended by AHA, and meeting nutritional requirements of humans according to RDA guidelines.
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