My dad introduced me to Peking Duck when I was little. I think we went to get Peking Duck one year for a holiday - like Christmas or Thanksgiving. And then another time when Grandpa came to visit. I didn't eat a lot of Peking Duck, but these days I can't eat it without thinking of my dad.
Last month, Bear and I went to the famous Peking Gourmet Inn for some Peking Duck, which I had not had in several years. I enjoyed every bite. Bear was skeeved.
My recent Peking Duck craving wasn't really satiated, so I dragged my friend Sean over there this week for Round 2. This time I took pictures.
I'm not sure if they do this at all Peking Duck places, but at Peking Gourmet, they bring the duck out (thankfully without its pretty little head) and carve it up for you. They slice off the skin with a very sharp knife, and put it on a plate for you. Then, they scrape the layer of fat off the duck and throw it away so you believe you're eating something healthy! Finally, they cut all the meat into perfectly-sized pieces to roll into your little pancakes, and put those on the plate with the skin.
And here is a lesson on How to Assemble Your Peking Duck, courtesy of my dad:
It was the skin that Mr. Bear didn't like. I mentioned to him that he didn't have to eat the skin, but he said it was what made it taste so good. It's just that it's... skin.
Sometimes you just have to overlook things like that.