Cantonese Roast Duck 燒鴨
For some reason, Peking Duck gets all the attention and acclaim as the quintessential Chinese method of serving duck. It is good, but too often the wonder that is Cantonese Roast Duck goes completely unnoticed. Why this dish doesn’t get more attention is a mystery to me. Perhaps non-Chinese are afraid of all the dead ducks hanging in the window?
Roast duck or shao ya (simp. 烧鸭, trad. 燒鴨) usually comes served on a bed of rice with some greens, and a side dish of plum sauce for dipping. When prepared correctly, it’s incredible; the juicy duck, crispy skin, and added sweetness of the plum sauce is fantastic, and it’s a dish you can find in just about every (authentic) Cantonese restaurant in China and abroad.
I’ve been a fan of Cantonese duck for a long time now, but I just recently had the most delicious serving of it in a tiny restaurant in Mong Kok in Hong Kong. For 36 HKD (served with ice-cold refreshing lemon tea), I was in heaven.