Chinese Cuisine - Beijing Roast Duck
As a veteran of the restaurant industry for more years than I'd like to admit, I have seen many parents practically do hand stands in order to get their kids to eat. Here comes the choo-choo! Or they humiliate themselves into making propeller airplane noises. And, heaven forbid the food in question is not perfectly square and golden brown and crusted with some corn based product. This is not to say that kids are the only ones that fickle (read:damn picky) when it comes to their food. I have seen grown adults flinch and make faces when the suggestion is floated to order something a bit different. Instead of suggesting duck breast, you would think the offering was a cyanide tablet.
Pretty much any other food that you can think of has less than 200mg per serving. Those that have between 100 and 200mg include turkey neck, slow cooked wild duck breast, potato salad, eggnog, canned shrimp and hush puppies. A half filet of sockeye salmon contains 135mg. Yet, salmon is a very healthy food, simply packed full of nutrients.
It's brilliantly versatile stuff. I mixed it with soy sauce, garlic, fresh ginger and chilli. Just drizzle over shredded duck, spring onion and cucumber and voila! A somewhat bastardised version of Chinese crispy duck admittedly, but delicious all the same.
The final dish before dessert was another one of the highlights of the night. The plate came with a generous portion of how to cook duck that was glazed with a brown sauce. Alongside, there was a crimini mushroom spoon bread that will please the mushroom lovers at the table. The dish was completed with a smoked duck spanakopita, which was similar to corn bread or a dense stuffing. The spanakopita was another creative way that Chefs Lindsay and Peters invoked the flavors of the fall season in a creative way.
This has several advantages. One is that if you cook cheap meat that would normally be too hard to chew, because it contains connective tissue. When you're using a slow cooker duck, the lower temperatures leaves the gelatin tissue in the meat, so that it will be tender and delicious.
Salad is Beef Salad, Larb; Yum Talay (Seafood Salad); all ranging from $6.00 to $12.00 per dish cooking a whole muscovy duck served with the freshest of ingredients. At Chai Thai the customer can order Stir Fried Pad Ka-Prow, Sweet & Sour, Garlic & Pepper and include chicken, pork, beef, shrimp or squid with the price range also $9.00 to $12.00 per dish.
Ya Wang Restaurant is also located in the Bund and is one of the restaurants in Shanghai which serve delicious roastduck, crispy from outside and tender from inside. They also wrap up the leftovers for you to take home.