I was doing a stir fry dinner for a friend and his two boys (8 and 10) last week, so bought a barbecued duck to that end from King's Noodle. I bought it whole and broke it down myself when I got it home (no bone sherds that way), and reserved the carcass to make a stock for borscht. I was very pleased with the product. It was a large duck (I'm guessing about 6lbs raw, perhaps more), moist flesh, very good texture (meaty but not overly chewy) and good lacquer, $32.50. (As a bonus, the boys discovered that they love duck!) It was a while since I'd been back to King's Noodle, but it lived up to memory as a reliable purveyor. Unfortunately, I didn't have time to pause for the #19(?), noodle soup with barbecued duck and barbecued pork, but King's Noodle remains my go-to place in the downtown. (And Pearl Court.)
Questions: (1) Are there any other places in the downtown that I should be trying? (2) Why is it that in Chinese cuisines, which are so sophisticated, they hack an animal apart in such a way that bone fragments are a constant danger? (3) I bought the duck at 11am. Does the time of day make much difference, or is there enough turnover in the course of a day that the time is irrelevant?
Over to you, the estimable Charles Yu! (And anyone else, of course!)