I dined at the original Quanjude and even though it was very good, I found it to be a bit on the expensive side. In part, we were required to order from the tasting menu if we wanted to reserve a table. I just wrote it up for the experience, but I definitely will try other places next time in Beijing.

Note, even though I've been eating Peking duck for years. I just found out that there was a Mandarin and Cantonese version. Mandarin is served with skin and meat while Cantonese is skin only with the rest of the duck being used for a different dish.

Cantonese version? Are you referring to a roast duck dish from guangdong?

I can't speak for Guandong since I've never been there, but I was having a discussion with the manager at Yan Toh Heen in Hong Kong and he was explaining the difference since I mentioned that I had recently tried it at Quanjude. Unfortunately I didn't have time to try it at Yan Toh Heen although I am curious on what a Michelin 2 star version would be like.

I guess anybody is free to adapt it to their own style just like Americanized kungpao chicken usually lacks 麻辣 (hard to find), but I fail to see how anything other than the real deal could attempt to pass itself off as authentic.

This is a pet peeve of mine. A Chinese person makes up a story to a Westerner for whatever reason, a story that they would never say to another Chinese person, because both of them know it is untrue. The Westerner then goes on to perpetuate the scads of misconceptions about Chinese culture and the Chinese themselves.

The "Cantonese" version described here is actually the classical way of serving Peking duck, often called "Duck Eaten 3 Ways":
1) duck skin served as a finger sandwich with condiments;
2) duck meat stir-fried with vegetables (i.e., yellow garlic chives);
3) duck soup.
It's on the opening page of the menu at Quanjude and basically every other Peking Duck restaurant in Beijing and the rest of China.

Locally in the more casual restaurants of Beijing, where Peking duck is not their specialty but they keep a little oven off to the side fired up and ready, you can have Peking duck served whichever way you want, including having the duck skin and meat carved together.

I'm part Chinese, but I guess they must consider me a Westerner then. LOL

When I usually have Peking duck in the US or Canada, it's usually carved skin and carved meat separately with either thin pancakes or steamed buns. Then the option of having a stir fry or soup with the bones.

At Quanjude, I had one plate with just the skin and another plate with meat with the skin (see picture). It was served with thin pancakes and they gave me some soup afterwards. I did not receive duck meat stir-fried with vegetables. So I'm note quite sure which one is really the classical style. I personally like having duck meat to wrap and not just the skin alone.

Half duck at Made in China at the Grand Hyatt (close - 5 min taxi).

From Guomao to Wangfujing? Maybe at midnight.

I agree with you that a half duck at Made in China isn't a bad idea, but let's be realistic about travel times.

Xiaowangfu (the branch across from the Kerry) might also be a good idea for the OP. I don't think they have half ducks there, but their full ducks cost less than half ducks at Made in China, Duck de Chine, Dadong, etc.

Moondog's a great expert...but IME, all duck is not created equal...and it's not about the duck itself. I have come to believe that the single most important dimension to great Beijing Duck is the oven...and that's why we can't get great BJ Duck in NY or elsewhere...it takes a restaurant dedicated to BJ Duck, making hundreds a night, over years...keeping the wood burning ovens going 24/7...where the fat drippings and fumes coat the ovens and impart a huge dimension of flavor that can't be re-created, despite other place's ability to replicate crispy skin.

Have you seen Xiaowangfu's oven? While not as flashy as Dadong on Jinbao Jie, it's still pretty impressive to me.

i don't think I used the owrd flashy...I think there's something to a pourous clay/stone/brick oven, roasting hundreds of ducks a day over many years, where the flavor imparted by the oven becomes an irrpliable factor. Same thing with pizaa ovens, a I do think this helps explain why you can't great great BJ Duck anywhere, esp in the US...I don't think it's the duck or the recipe.

But I am here in the GH PEK right now watching the hotel channel and Chef Jin from Made in China says that the difference that makes his BJ duck so good and the skin melts in your mouth is a combination of: (i) draining the duck to remove fat and fluid prior to cooking using a special process and a special proprietary recipe.

But, I haven't been here in a few years...we are on our way to Made in China in 30 mins or so, I will re-report back with yet another person's perspective and another taste/experience!

I get you with respect to these criteria, but I'm curious about which points (about xiaowangfu's ovens) you feel fail to make the grade.

Just back from delicious BJ Duck dinner at Made in China...my Chinese guest agreed with me that it's the best BJ Duck either of us have had. Whether it's the singular best in the world or just very, very good...it's good!

I've dined in at Quanjude. I really want to try Liqun...


Does anyone know if any place in North American (preferably near YUL) that serves authentic Peking Duck ? I have only heard of Peking Gourmet Inn, Falls Church, VA

NO

There duck use in China is a different breed that is not indigenous to North America.