Welcome to the blog for Colgate University's interdisciplinary course on food. This is the place to keep up with what students in the course are experiencing in their work at Common Thread Community Farm and through their everyday encounters with food.

Monday, December 2, 2013

Peking Duck

My parents absolutely despise cooking... they are always working (corporate work, I suppose) and think cooking is just a waste of time. They are the types of people that will pay for convenience. Hence, roasting a turkey is an unfathomable idea for them. And consequently, we have always eaten out on Thanksgiving. Not many restaurants are actually open on Thanksgiving, but a nearby Chinese restaurant always is.

Although Turkey is traditionally the spotlight at Thanksgiving, my family had another roasted bird - duck. It is known as Peking Duck, as it has been a famous dish prepared since the imperial era. Peking duck is famous for its super thin and crispy skin. The duck meat is wrapped in a thin pancake (not sweet - basically just flour and water) with scallion and hoisin sauce. Here are some pictures:





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