Peking Duck

The crown jewel of Chinese imperial cuisine, this Beijing specialty requires days of meticulous preparation. The duck is inflated to separate skin from meat, blanched, coated in maltose syrup and air-dried until the skin becomes parchment-thin. Roasted in a specialized oven, it emerges with lacquered, impossibly crispy skin and succulent meat. Carved tableside and served with delicate pancakes, spring onions, cucumber and hoisin sauce - a ritual as much as a meal.