Location: Home > food > D is for Duck: Peking-style
D is for Duck: Peking-stylePosted Jan 18th 2006 12:19PM by Stefania ButlerFiled under: Breakfast, Dinner, Hors D'oeuvres, West Coast, Poultry, How To, Roasting, Brought to you by the letter DI love my San Francisco neighborhood,
the Inner Richmond. I am steps
away from Clement Street, the real Chinatown, where Chinese and non-Chinese alike do their shopping away from the
hustle and bustle of tourists visiting the other Chinatown across the city. I love that when I am in the mood
for Peking duck, there are any number of "BBQ" restaurants with ducks hanging in the window to choose from.
It's fun to eat there, but I like to take out, too. Here's how I do it:At Wing Lee Restaurant on Clement
Street, you can "duck in" for roasted duck. They will take a molasses-colored, crispy duck from the window,
hack it up with a giant cleaver, and then arrange it carefully in a take-out tray. Then head next door to the Wing Lee
Bakery and pick up a bag of doughy, yeasty cocktail-sized buns (or bao) to go with it. Further west down the
street, stop into New May Wah Super Market for hoisin sauce and green onions.When you get home, arrange the
duck and rolls on a platter and set out bowls of hoisin sauce and very thinly-sliced green onions. Split the rolls and
make little duck "sandwiches." If you are really a pro, you will remove the skin from the duck and use that
to make your sandwich, saving the meat to eat later.
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