Martial Foodie's Joy of Fine Dining Guide: PEKING GOURMET INN, Duck Perfection in Washington, DC Area

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Peking Gourmet Inn prepares the best duck in the Washington, DC area: 1. The House Specialty Duck presented at table; 2. Duck skillfully carved with fat layer trimmed; 3. The whole spread; 4. Hong Kong Wonton Soup.

“Joy of Fine Dining Guide” is Martial Foodie‘s in-depth reviews of very favorite restaurants around the DC area and the nation in order to help diners maximize their culinary experiences.

What makes it fine: World-class Roast Peking/Beijing Duck is right here in the DC area without the nearly 14 hour non-stop one-way flight from the U.S. to P.R.C. capital!  From the flavor, textures, consistency, and experience, Peking Gourmet Inn’s signature dish is simply mallard perfection.

Cost: $7.95-$39.40 for lunch, $9.95-$50.85 for dinner (pre-tax/tip/drink).

The Occasion: The duck provides a safe choice for impressing out-of-town guests and family, wonderful for a big group celebration or a sumptuous lunch/dinner for two at a reasonable $39/duck (ample portion for two).

Favorite Dishes: To set the table for the duck, my dining companion and I order Hong Kong Wonton Soup—delicate shrimp dumplings in a clear broth with soothing fragrance of roasted sesame oil and refreshing garnishes of spring onions.  For a little heat, body, and color contrast, we like to add a spoonful of red chili oil.

Of course, the main attraction is the Peking Duck, which is expertly roasted for a crispy-tender skin and moist-tender meat then carved freshly table-side.  With the duck carver carefully removing the duck’s natural fat layer, the glistening skin and sublime meat’s wonderful textures can be fully enjoyed without the greasy finish present in a duck dish.  Perhaps the best part is the skin, one of the most amazing things for the mouth—each bite crisp and smoothly melting the duck’s richness without being overbearing.

The duck can be enjoyed as a wrap—duck skin, meat, spring onions, a small swipe of Hoisin sauce, and pancake skin to wrap it up in on three sides—or with steamed white rice to appreciate the duck’s more subtle flavors.  We prefer the latter to enjoy each component in succession, particularly being able to enjoy the skin separately for maximal crunch apart from the moisture of the Hoisin sauce.

What to Avoid: While Peking Gourmet Inn has an extensive menu, focus your palate, taste buds, and appetite on The Duck.  Straying from it dilutes the experience.

Special Tips: When ordering, make a request for a meticulous duck carver.

For more information about Peking Gourmet Inn, click here.

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