Beijing Duck

Beijing duck, the capital’s most famous of sorts. Your meal starts at one of the farms around Beijing where the duck is fattened with grain and soybean paste. The ripe duck is lacquered with molasses, pumped with air, filled with boiling water, dried, and then roasted over a fruitwood fire. The result force-fed or not, is delicious. The duck is served in stages. First comes boneless meat and crispy skin with a side dish of shallots, plum sauce and crepes, then duck soup made of bones and all the other parts of the duck except the quack.