Originating in Beijing (the real name of Peking) in China, duck has been roasted in china for over 1,500 years. The closest version to modern Peking Duck dates back something like 600 years. In the 19th century, Peking Duck became widespread and was introduced to the rest of the world, and has since become a national symbol of China.
Properly, ducks to be cooked as Peking Duck need to be raised especially for it, but that is of course not always the case. The duck is washed, hung up to dry and glazed before being roasted with the skin on until it turns brown and then sliced thinly.
It is served with steamed pancakes, spring onions and sweet bean sauce, and possibly vegetables such as cucumber sticks. The sauce is spread over the pancake, then the meat and vegetables are placed on it and it is rolled up.
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