While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

We're not pecking around - January 18 is National Peking Duck Day!

Today one of China's (best) national foods is all yours, and you can delight in the fact that it is a favorite of presidents and diplomats alike!

Duck has long been roasted in China, and the first written mention of the Emperor of China's favorite dish can be found in "The Complete Recipes for Dishes and Beverages" manual from 1330. Once Peking duck evolved to its current glory, it became a mainstay on the imperial court menu during the Ming Dynasty.

Because of the special cooking method used for Peking Duck, a "hung oven" was invented to roast the ducks. Once it has finished cooking, the duck is carved in front of a diner and served three ways. The thin, crispy skin comes first, usually with a sugar-and-garlic sauce, followed by the meat served with steamed pancakes, spring onions and sweet bean sauce.

Lastly, the remaining meat is chopped up and stir fried with the bean sauce, or served as is. No matter what, you always get to take what's left of the duck home with you. Now that is some sustainable cooking!

Satisfy your curiosity for this delicacy and skip all the fuss by making 20-minute Peking duck. It's bound to be a quick cure your insatiable and inexplicable craving for Chinese food at two in the morning.