We recently had the weird experience of ordering a half a roast duck in a restaurant in Door County and finding that it was the best roast duck either of us had ever had in a restaurant in our lives (The Mission Inn, if anyone is curious).
Why is this such a difficult feat to achieve? I know that there are technical issues (duck has a lot of fat, but the meat is lean - the trick is to get enough the fat out so it's not greasy, while not drying out the meat). The Door County duck was succulent - the leg meat juicy, the breat meat tender, and the skin was perfectly crispy - nor had they deep-fried the bird.
So where can we get great roast duck in the city (no suburban places, please)? I'm not talking confit of duck (I know several good places for that), or sliced duck breast served rare in sauce-du-trend, but an honest roast duck with crispy skin. Le Bouchon often burns their duck, so they're off the list. Paprikash does a good duck, but the skin is not crispy. So - any suggestions?
Updated 2 years ago | 7
Updated 12 months ago | 11
Updated 8 months ago | 8
Updated 1 year ago | 127
Updated 2 years ago | 5