I stumbled out into the Los Angeles night with some friends this weekend through my jetlagged haze.
We went to the Duck House to enjoy the ultimate Peking Duck experience.
Also known as Lu Din Gee or sometimes as Pearl Catering, the Duck House has Peking Duck down.
The duck is served already carved and surrounded by a fan of crispy duck skin. A plate of slivered cucumber and scallions sits nearby to tuck into your delicate pancakes smeared with housemade plum sauce.
The owner and head chef, Catherine Fang, was an Iron Chef silver medalist.
Duck House also specializes in konnyaku, a cold fat noodle salad derived from yams, which is tossed with cucumber slivers in a chili peanut sauce.
I was lucky enough to have a friend in the wine business who brought a bottle of Nicolas Potel Vosne Romanee 2006. Truly elegant Pinot with the telltale Burgundian earthiness and minerals matching the red raspberry flavors. Made with organically grown grapes and with minimal intervention in the cellar. $65
My favorite inexpensive, at home variation of the above meal:
Grab a bottle of Mark West Pinot Noir $10.
Stop by your local Chinese restaurant for a takeaway roasted duck ( ask them to carve it for you if possible).
Then I make a regular risotto and stir in sauteed shitake mushrooms and the shredded duck at the last minute. Simple sauteed greens of any kind with garlic as a side.
This entire meal will cost you $40 and will serve at least four hungry people.
It is delicious, easy and always impressive.
1 comment:
Amy-I totally agree! Friends and I discovered this at Peking Duck House in nyc and have been trying everything from OR to Burgundy with it since. My fave match so far is PN from Boedecker Cellars in Portland that grabs that caramelized character in the duck.
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