Sweet duck: a more sugared-up version of roast duck 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 … [Read more...]
Foodie Friday: Roast Duck
September 20, 2013 2 Comments
Roast duck: crispy skin paired with tender meat Roast duck must be my favorite dish ever. I have happy associations of the cooked birds with their bright red festive color, hanging in window displays. I also have memories of bustling dim sum carts offering plates of the succulent meat to diners. I know that some people love Peking duck, with its thin slices of meat and slivers of green onions wrapped in soft, steamed buns (or in thin crepe-like wrappers). I still prefer the down-home, … [Read more...]
