The Sugar Dip
When the chef carves the duck, the first few pieces of pure skin are the prize. Dip these lightly into white sugar. The grains provide a crunch that contrasts with the melting duck fat. It sounds strange if you have never tried it, but it is the ultimate way to appreciate the roasting technique. Skin first, talk later.
The Second Course Dilemma
Once the skin is gone, the kitchen will ask what you want to do with the remaining meat. Popular choices include frying it with ginger and spring onion or dicing it for a lettuce wrap. If you want something comforting, ask for it to be cooked into a salted vegetable duck soup. It is a great way to clear the palate.
Quick answers
- How many pancakes should I use?
- One pancake per roll is the standard. Don't double up or the dough will overwhelm the delicate flavor of the duck.
- What makes a good pancake?
- They should be paper-thin, served warm in a steamer, and shouldn't stick together or tear easily.