Some Sherry

[Oswaldo Costa]

Cool!

 

[SFJoe]

Bangin' duck, per Mimi.

(see #8)

 

[Ross Massey]

originally posted by SFJoe:
Da Dong!Bangin' duck, per Mimi.

(see #8)

"Imagine what went into that dish’s development: knowing that to blow the slaughtered bird up with air and hang it for 24 hours will free the skin from the flesh as fat drips slowly out. Then to devise the savory glaze of rice vinegar, honey, plummy hoisin sauce, ginger, sesame oil and a pinch of hot chili peppers."

But, was it bangin' or just flatulent?

 

[Jay Miller]

originally posted by kirk wallace:

originally posted by SFJoe:

originally posted by D. Zylberberg:
Really bangin' Peking Duck

Where do you suggest?

I'll note that both duck tongue and duck balls are served in some fine places; although not together, as far as I know, and not "Peking" style. Like Joe, I am very interested to know, David, where you go for bangin' PD.

The duck tongue at Victoria seafoodl in Hong Kong was fantastic. Might only be on the lunch menu, we never made it there for dinner.