bigguyinpasadena

I find that most of the "Peking Duck" I have eaten in the past few years have almost no flavor-at least in the actual meat.

I don't know if it is because of the over-breeding of the Pekin ducks themselves or because the amount of salt used covers up any actual flavor.

I ate 2 ducks at highly rated paces in Beijing (Made In China, Quanjude Peking Duck) as well as in a very fancy place in Las Vegas (Wing Lei) and besides tasting the salt and the Hoisin sauce I really could not taste any "Duck"

Is it more of a textural thing? Perhaps ceremonial? Or is the whole thing too much hype for its own good?

PS- I was a bit underwhelmed by Made In China in general. Service was less than lackluster and the serving dishes, flatware were not what I would expect in a restaurant at this price level. Food was ok (just)-but sloppy in presentation.