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For the uninitiated, the Peking duck is a luxurious and iconic Chinese dish that has its origins in ancient China where it was a staple of imperial cuisine for centuries. The preparation of Peking duck is intricate, involving a unique roasting process that results in a roast duck characterized by a thin, crispy skin, and tender, flavorful meat.
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At restaurants, the dish is usually served to guests by a chef who carves thin slices of the duck onto a plate in front of them, which guests eat with sweet bean sauce and scallions rolled in thin pancakes.
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On the other hand, the Pekin duck (also known as the American Pekin or White Pekin) is a specific breed of duck originating in China. First introduced to the U.S. in 1873, the Pekin duck’s popularity in commercial duck meat production quickly surged thanks to their superior meat quality, rapid growth, and less gamey taste compared to other duck breeds. Today, the Pekin duck accounts for the majority of duck meat produced in the U.S. and many other countries, which also means that many Peking ducks enjoyed globally are in fact made using Pekin ducks.
Although a large amount of Pekin ducks are used to make Peking ducks or other whole roast ducks, they are also used to make a variety of duck products such as ground meat, bacon, and ready-to-eat options like quesadillas. For foodservice operators or retailers interested in learning more about U.S. duck products, please contact us at admin@usapeecasean.sg.