The Art Of Duck
by Clover Ng
@ 13 Nov 2013
You have duck confit in French cuisine and you can probably find a plate of roast duck rice in a normal hawker centre or food court in Singapore. What you will find in China or a China restaurant in Singapore is peking roast duck. The crispy and tender juicy skin that the waiting staff will slice up before your very eyes. But, what else can you do with this delicate dish? Chef Kang Miao from Jingxiangyuan, Qianmen, recommends a winter melon duck soup in autumn which helps in dispelling internal heat. For Chef Zou Peng, he prefers to stir-fry duck meat with onion. Well folks, what is your take on creating new dishes with peking duck? Yay or nay?
