When it comes to Chinese B.B.Q outfits, there must be tens of dozens around town. Every one has a crispy, lacquered skin Cantonese style roast duck in their repertoire. Crispy skin is one thing, however, whether the rest of the duck actually taste great is another??!!
When I was young, through my foodie father, I was fortunate to meet a real Chinese B.B.Q master. With 30+ years experience under his belt, his retail B.B.Q shop in Hong Kong was legendary. The duck he prepared for our dinner was out-of-this-world. Its not the crispiness of the skin or the moistness of the meat that was memorable, it was the sauce and the perfectly seasoned marinated carcass that was totally mesmerizing and addictive! Whilst everyone were focusing on the skin, the drum sticks or the breast meat, I was munching on the utterly delicious back bones and carcass of the bird.
This evening, on my way home, I bought a Cantonese roast duck from a relatively new place called ' Cotton Tree B.B.Q Restaurant ' at the corner of Spadina and 16th Avenue in Richmond Hill. The first few bites left me speechless! The crispy skin and the perfectly balanced sweet and not too salty herbed spiced sauce and marinade brought back memories of that great duck I once tasted in Hong Kong years ago. Sure, fellow foodies have mentioned in past postings, the great birds from First Markham Place 'Peak Top', 'Sharksfin City' in Pacific Mall or the various 'Kam Heung' around Markham, Scarborough or Richmond Hill.. etc. However, IMHO, they all fell short when compares to this Cotton Tree bird. Next time, I'm going to check their timetable and buy a fresh, whole, uncut bird and eat it in the car, there and then with bare hands!! Utterly amazing and enjoyable!!
By the way, for those of you chowhounders with no cholesterol problem, I noticed also, they have skewers of honey roasted Duck Liver on display!! Great with a glass of icewine or Sauternes!