Foodie Friday: Sweet Duck

Sweet duck: a more sugared-up version of roast duck

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I admit it. I’m a big duck fan. Ever since I saw the glistening displays in Chinese barbecue shops, I’ve been a sucker for duck. In fact, I’ve posted about roast duck before.

Recently, though, I had a sweeter version. The dish was actually called sweet duck. It featured a glaze on top of the skin, a slight subtle honey flavor. Even though the components were the same (tender meat, crispy skin), it didn’t quite compete with the traditional roast duck. Maybe I’m just more of a savory kind of gal.

Waterfall
Ronald Reagan Library

Comments

  1. Nicki Chen says:

    I’m glad you don’t like the sweet version. If it was fantastic, I’d be tempted, and I don’t need extra sugar.

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