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Peking Duck
Peking Roast duck is crispy, but it is not really aromatic, as its flavour comes from the natural taste of the duck meat, as well as the sweet maltose added to the skin before cooking. It should be roasted using the wood of the Chinese date tree. Often erroneously served with Hoi Sin sauce, it should in fact be served with Duck Sauce. Traditionally the duck carcass is boiled to make a delicious soup to be served at the end of the meal.