At Peking Duck We prepare well in advance. Firstly air is pumped into the duck to stretch and loosen the skin, then boiling water is repeatedly spread over the bird, which is then carefully dried, the dried skin is rubbed all over with maltose, and the duck is then roasted in a hot oven for a period of time until the meat is tender and the skin crispy. Then the duck is served with house-made pancakes, green scallions, fresh cucumbers and special hoisin sauce.

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