Peking duck offers a unique and savory taste experience, often described as more akin to steak than typical poultry like chicken or turkey.
Here's a breakdown of the key flavor and texture components:
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Crispy Skin: The hallmark of Peking duck is its thin, beautifully browned, and incredibly crispy skin. This contributes a delightful textural contrast to the tender meat.
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Savory Meat: The meat itself is moist, fatty, and has a rich, dark pink/brown color. Its flavor is deeply savory and fragrant, with a slightly gamey note, although not overpowering. The meat possesses a tender texture with a satisfying meaty chew.
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Overall Impression: Many find the flavor complex and satisfying, owing to the specific breed of duck, the roasting technique, and the accompanying sauces (typically hoisin sauce, scallions, and cucumbers served with thin pancakes or steamed buns). The fat content contributes to the overall richness and flavor profile.
In short, Peking duck tastes like a flavorful combination of crispy skin and savory, slightly gamey, and tender meat, enhanced by traditional accompaniments.
