If you are having the Signature Peking Duck and are considering how to enjoy the remaining meat for the second part, I would recommend trying this traditional style of preparation where the leftover meat is cut up into small bits and stirfried with some preserved duck liver sausage and water chestnuts. The piping hot mix is fragrant and full of flavour as it is well seasoned. It is served with chilled lettuce leaves that resemble “cups” which are ideal not only to hold the savoury stirfry but also to offset its richness.

Tip: To avoid disappointment, it is advisable to reserve a duck when you make a reservation at the restaurant.

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