DEPARTURE celebrates the Holidays with Peking Duck Tuesday, January 31, 2012
For the month of December, Chef Gregory is serving whole Pekin ducks prepared in the traditional Peking style in celebration of the holidays. Chef Gregory first cures the Pekin duck overnight with 7 spice (cinnamon, star anise, allspice, coriander, clove, nutmeg, fennel, chili). Then he blanches the duck in a bath of shaoxing wine, honey and 7 spice and hangs the duck for a second night to dry the skin and concentrate flavors. Finally, the duck is roasted then flash fried to order. The whole duck is presented to the table whole then carved by Gregory and served with traditional Mandarin Pancakes, Plum Sauce, Hoisin, Cucumber, Scallions and Honey Kumquats. But wait…..there is more! Chef Gregory then picks off all remaining meat from the body and makes Duck Fried Rice. He uses duck fat and pan drippings to flavor the rice as well as the duck liver, heart and gizzards which have been cooked sous vide overnight with ginger and aromatics to garnish the rice. The ducks are prepared in limited quantity nightly, so we suggest guests pre-order the Duck when making reservations.