And the rendition served here was no quack, its quality virtually guaranteed by the formidable Tunglok brand.
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Here, the Beijing-styled Peking duck was ritualistically and very deftly sliced tableside into three portions: The crispiest strips of roasted duck skin into one plate, the meatier areas nearer to the breast into another, and finally the residual fattier cuts (the best, who are we kidding?). The skin - the heart and soul of the dish - was beguilingly irresistible: Glazed and glistening with sweet-savouriness, slightly smoky, thin, with maximum greasy sinfulness from the duck fat. The duck meat proved to be an able supporting cast, the surprising lack of chewiness a huge plus for us. Additional ingredients were provided in the accompanying Eight Treasures Box, including some really exotic ones like blueberry sauce and popping sugar, but skip those if you're a purist. Crepe, sweet sauce, Peking Duck and scallion - and you're in for a real treat.
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