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Roast Duck

Melanie Wong for CYL | Dec 4, 200401:47 PM

In reply to the post linked below, CYL said:

"The last time I perused the roast ducks at Cheung Hing and New Hai Ky in S. F., the ducks had altogether too much pin feathers to suit me. It bothers me when I see that! I am a Yet San, Jimmae Guey and Yet Sun (Oakland) duck fan from way back. Parc Hong King in Sunnyvale (7.99 special for a whole duck on weekends) has been liberal with duck juice - I asked for and easily gotten beaucoup duck juice in my separate container. Recently made roast duck on top of dumpling with duck broth (concentration of one tsp duck juice to 1 cup H2O) - yummy! Their ducks have decent, good flavor and minimal feathers. Have not made it to Happy Bakery in S. F. to try thrir duck yet."

For breakfast this morning, I had jook cooked in the stock made from the roast duck bones topped with the left over Cheung Hing duck and a drizzle of the juice on top. Luckily this one only had a little bit of pin feathers and not the gross stubble from the big feather quills!

I'm not hip to Yet San - is it still around? There is a second Junmae Guey on Balboa - tried it? I think Yet Sun in Oakland no longer mades roast ducks or other cooked food.



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