with tight, dark-colored skin, while the water-chilled duck (on the right) was pale in comparison, with a sponge-like texture. I roasted the ducks side by side in the same oven with nothing but a little salt and pepper and fed them to nine tasters in a ...
before being sliced and served with pancakes, sweet bean paste sauce, cucumber, and scallions (if you're not familiar with how to eat duck, check outthis guideby Serious Eats' Managing Culinary Director, J. Kenji López-Alt). Unsurprisingly, there are hundreds of restaurants around town...