The Duck: A Beginning

So this is my first entry... what to write about? Duck, of course!

Duck is one of the most versatile of foods. It is cooked countless ways all over the world. It is renowned for its delicate texture, juicy feel, and most of all, its alluring flavors. From duck breast a l'orange in France, oozing with sweet flavor, to Peking duck of China, an ancient recipe enjoyed by emperors, famous for its perfectly roasted skin and subtle textures, duck is indeed the world's finest.

I have tried duck all over the world, from Manila, to Rome, to Vancouver, to Hong Kong, to Paris. I was astounded by its variety of tastes and ways of cooking, and each time it never fails to awe me. Each time I order duck, I wait eagerly in my seat, for my next gastronomic discovery.

Pictured here is Peking Garden's specialty, none other than the famous Peking duck. It is Manila's best Peking duck, a favorite Hong Kong franchise. One of the things I love most about it is the way the whole duck is maximized to its full potential--I love the oozing taste and aroma of the skin.

And this concludes our first course!

Getting phatter,

Getting Phatter

As you suddenly (or accidentally) link to this amazingly new food blog citing "duck" as inspiration, you may wonder why this less beautiful version of a swan is our "piece de la resistance". When cooked perfectly, the simple mallard can be transformed into a delicate gastronomic pleasure. An impeccably roasted duck, just meticulously removed from a hot oven, sits pretty with a gorgeous burnished color and the moist dark meat still hot. The warm steam and fragrance emanating from the duck fills one's nose with a glorious appetizing scent drawing one towards it. The crisp skin and light brown color of the soft meat pleases the eyes and tempts one to strike the dish with fork and knife. One then attacks the ...................

Pretty Hot And Tempting Duck.