Friday, July 1, 2011
Anas platyrhynchos domestica
Frantic last day in the office before going on holiday ended with Peking Duck at Dadong with our visiting friends KC & Veronica from Hong Kong and their two children Katherine and Keith. The ducks in question spend their first 45 days free range, are then force-fed for 20 days, killed, plucked, rinsed, glazed & seasoned. You can then see them being cooked in clay ovens through a large window before they're carried through the throng of diners by waitresses wearing headsets, to be sliced in front of you.