Oh trust me it's addictive. Couldn't stop eating it when my father bought a bag full of them. It's marinated with some perfect sauce. Can't believe I still have that taste in my mouth after 10 yrs. I need to find where they have them. Speaking of Peking Duck. One of my favorite is Peking Duck in Vietnamese Egg Noodle Soup.
The wife and I had a miniature shepherds pie made with duck tongue as one of nine courses at a restaurant in Seattle called The Herbfarm. The Herbfarm is a really cool experience. If you ever get the chance to go, you should. Be sure to request a European table if you do.
oh ya, had that in new york city, used to go out to eat with my cousin and his girlfriend to flushing, always order the same few dishes, duck tongue was one of them it didn't quite look like the picture on page 1, but it was sauteed with a brown sweet kind of sauce, thai basil was sauteed with it to give it a distinct taste, it was really good haven't found a nice place in houston that quite mirrors it, and it really puts me off, because if the duck tongue isn't prepared correctly... you immediately feel grossed out when eating it, just feels like something weird with cartilage in it
Can anyone suggest a great Chinese eatery in San Francisco? I'm going there in the morning. Maybe I'll try the Peking Duck there, but it isn't a deal breaker.
Overrated? Definitely Still awesome? Without a doubt I don't care if it's overrated or underrated, and whoever is rating it, I go with my own experience. I spent $30 on a duck, and it was the best $30 I've ever spent in China.
Never had it. I guess I'll try it sometime with the gf. When I go to Chinese restaurants sometimes they have grilled/bbq'd(?) duck just hanging and chilling behind the counter. Is that what it is, Peking Duck?
not necessarily.. whole roast/bbq/soy-sauce ducks are around $15 each and chopped and eaten with rice while whole peking duck are at least $25 each and sliced thin and eaten with scallions, cucumbers, and hoising sauce over steamed buns..
it's not peking duck but whole roasted duck/pig is one of my favorite foods. man, just thinking about the greasy goodness of the duck fat on my fingertips makes me salivate.
The ducks behind the counter are usually roasted, as is Peking duck. The meat is the same, but the combination of all the elements makes it 1000x better. Especially the sauce. Oh god, that sauce.
I shall give it a try next time. So basically Peking Duck is the same roasted duck hanging behind the counter, just with different types of sauce? Didn't know they're $15-$25 though. I imagined they'd be more expensive.
i've never had it but duck is underrated, when you are goode company barbeque, try the sweetwater duck
I've had crispy duck plenty of times at Chinese and Thai restaurants. Gotta try Peking..What exactly is the difference?
Method of cooking is slightly different. More tedious. They are various methods to get that crispier skin. Typically they will pump air into the duck, soak it in some kind of solution, air dry, then roast.
No they're not exactly the same. Peking duck is all about the crispy skin. Extra prep is taken to separate the skin from the meat and the skin is coated in a syrup before roasting. Roast duck is peking duck without the pretense. It's just a roasted duck. The skin by nature comes out crisp because its high in fat but nothing like peking duck. For me, soy sauce roast duck is the bees knees and I'd eat it every day if it weren't so expensive/ungodly fatty. Peking duck is arguably a better meal but its a special event meal not something I'd want to eat every day.
I don't know if they do this to the ducks in the US. But apparently in China, the ducks used for Peking duck are force fed to make their skin extra fatty. They literally stuff food down the ducks' throats while raising them, and as a result the duck grows at a freakish rate. I've been in Beijing for a month now and I'm tired of eating these things. One thing though, the ducks here do taste a lot different and better than the ones I had in Canada/North America. I don't think Americans cook it using quite the same method as they do in Beijing.
Probably one of two things: 1) chinese people cook chinese food better 2) the breed of duck in China is probably better tailored to that style of food than north american ducks. NA duck is gamey.
