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Peking Duck, or more accurately, Peking Roast Duck is a famous duck dish from Beijing. The name comes from the traditional, pre-Hanyu Pinyin anglicization of the name of Beijing. It is also known as Beijing Duck or Beijing Roast Duck.

The dish is mostly prized for the thin, crispy skin with authentic versions of the dish serving mostly the skin and little meat. Most Chinese restaurants will make two dishes out of one duck -- one with thin slices of skin with a small layer of fat, or none at all, underneath, and another one with the duck meat. The latter is often a stir-fry dish. The bones are boiled to make duck broth, either by the restaurant, or optionally, packed up for home preparation.

The history of the Peking Duck can be traced as far back as the Yuan Dynasty (1206 - 1368). By the time of the early 15th century it had become one of the favorite dishes of the imperial Ming family.

The two most famous restaurants in Beijing which serve this specialty are Quanjude and Bianyifang (便宜坊). Both establishments have a history of well over a hundred years and have an extensive network of chain stores.