Having nothing thawed to cook, my wife and I discussed where to go and grab some dinner. She suggested Outback, and like always, I tried to dissuade her of this idea. I suggested that we try Marks Duck House. Neither of us have ever been, and I was not even sure where it was in Seven Corners. She is not a big duck fan, so the name turned her off. I told her that we can take a look at the menu, and if she does not like it we can find somewhere else to eat. So off we went.
We were seated at a table that was not yet ready. It had water on the table, and I do not mean water in a glass. The waitress cleaned the table, and then set it, forgetting to give us the menus. It seemed like this was not going to end well. I got up and got and retrieved menus for our use. We perused them, and decided on an appetizer of pot stickers. After a little while the waitress returned to tell us that there were no more pot stickers. So we ordered spring rolls. These took about twenty minutes to arrive. They were well worth the wait. Expecting the typical shredded cheap vegetables wrapped and fried, I was surprised when I found strips of chicken breast, what I think were wood ear mushrooms, and packed with flavor. To add to this, the duck sauce did not glow in the dark, and had a fresh citrus taste.
For entrees we ordered Shredded Pork with Hot Garlic Sauce and General Taos Chicken. The pork was meat well flavored, and not over cooked. The vegetables, were diverse and again not cooked to death. All of it was served with a light peppery garlic sauce. The General Taos Chicken was like no other version we had ever eaten. It was sweet, but not cloyingly so. The flavor was filled with notes of citrus, and hot peppers. The texture was better than most, even after sitting in the sauce for a few minutes is stayed crunchy. It was not a strange neonish color, like you would normally find.
While it started off a bit slow and shaky, it ended on a high-note, and I plan to revisit the restaurant again soon.