I probably shouldn't admit this publicly, but my all-time favorite Christmas movie scene is from A Christmas Story when, after a turkey disaster, Ralphie and his family end up at a Chinese restaurant for Christmas dinner. At Chop Suey Palace, they are aurally assaulted by a choir of waiters singing an amazing ESL version of "Deck the Halls," then a Peking duck is beheaded at the table and served forth. Every time I watch this scene, my stomach hurts from laughing and longs to be filled with duck.
Peking duck is more than a consolation-prize dinner; this luscious bird is perfectly suited for a decadent holiday feast. Traditionally, Peking ducks are bred (read: force-fed and fattened) specifically for this iconic dish. A slaughtered duck is reverentially seasoned and slow-roasted, then ceremoniously carved at the table and served with pancakes, scallions, and hoisin sauce. A slice of Peking duck is a truly glorious thing—layers of crispy, almost translucent, sweet skin; pure fat; and tender, salty, smoky meat all in one rich bite.
Paid for by Committee to Reelect Judge North, P.O. Box 27113, Seattle, WA 98165
These restaurants, all of which are open Christmas Day, serve a fine Peking duck—perhaps even better than the one from Chop Suey Palace.
509 Seventh Ave S, 623-2100
$28.95 for one duck course, $33.95 for two
524 Sixth Ave S, 625-1689
$25.95 whole (call ahead to order)
655 S King St, 622-7372
$14.50 half, $26.50 whole
6030 Martin Luther King Way S, 723-4066