The Foodie-file: Peking Duck
I recently have had two run-ins with Peking Duck; out for dim sum last weekend and at the Ice Wine Gala Friday night. Peking Duck is one of those things that when it is just ok you think what is all of the fuss about, but when it is good it is absolutely sublime. That was the case Friday night. They had the best Peking duck I have ever had. The skin was crispy, the duck juicy and the pancakes slightly chewy and made by hand. If you have never had Peking Duck, it is a whole duck that has been marinated and barbequed Chinese style to have succulent juicy meat and crispy skin. It is served thinly sliced with fresh cucumber, finely sliced green onions and hoisin sauce rolled up in very thin, crepe like pancakes that have been steamed.
There was foie gras, crab cakes, venison carpaccio and countless other delicious delicacies to savour, but it was the Peking Duck from Garden Lotus Restaurant that kept me coming back for more long after I was full!
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You spelled duck wrong (“dusk”) and foie gras (“fois”). How can we take a food critic seriously who doesn’t know the actual spellings of the food she is writing about?
Quacky, thanks for pointing out my typos, I clearly had an “s” issue the day I wrote this. I have corrected the offending items, many aplogogies for any foodie-offence taken.