Every country in the world has its own quintessential dish, something that wraps up everything about a country's culture and peoples into one mouth-watering adventure, baked in their pride. Mexico has the taco. America has apple pie. Britain has spotted dick. Or maybe Britain's was fish and chips... I forget.But China's national dish is Peking Duck, a specially raised quaking extravaganza of flavor, cooked in a unique oven that you'll never see, and you'll only ever taste it by shelling out a few extra of those capitalist dollars the communists deplore.
Therefore, making an approximation of Peking Duck is more than a little challenging. I found a recipe, but it didn't seem to quite make the skin of the duck crispy enough as outlined, so sometime in the future I will revisit this with my own recipe, but for now I will say this:
If you get your duck from an asian grocery store, do not be surprised when you open the package and the still attached head rolls away from the body and looks up at you. It was only Katrina's fast meat-cleaving skills that saved me from the undead horror.
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