Happy Tuesday! Thank you for all the well wishes and comments for my safe arrival back to Hong Kong! It meant so much to me. I hope everyone had a nice weekend. My weekend consisted of a fun surprise planned by my hubby and an amazing dinner treat…something I have never tried before. Since we weren’t able to spend Thanksgiving together, this was our Thanksgiving dinner…Hong Kong style – instead of a turkey, we enjoyed Peking Duck!
In most Hong Kong restaurants, you must order and reserve your Peking Duck ahead of time as your duck is flown in from Beijing, especially for you! The chef at this restaurant is also from Beijing and he cooks it up before they slice it for you table-side.
I was surprised to find that you are only served a small portion of the duck. The waiter only sliced a thin top layer off and served it to us on a plate over the pieces of skin.
Once all the duck has been sliced, you actually place the duck meat and the skin into a soft pancake (taco-like soft shell), add some slices of cucumber, scallions and a bit of duck sauce and you are ready to go!
I have to admit that the idea of adding the skin into the pancake was a bit strange at first. But once I tried it, I realized that the skin adds such a nice crisp texture to the bite and a more intense flavor to the wrapped delicacy. I absolutely loved it!
What a beautiful and different Thanksgiving spread – Thanksgiving for us Hong Kong style!
