They fry the duck! That is NOT how you make peking duck. Nothing wrong with liking fried duck but don't be fooled into thinking you are having an authentic dish. If you've ever had real peking duck in Chinatown, other foodie cities in the US (like NYC, San Francisco), or even in China; you would know what I am talking about. There they slow-roast and glaze the duck for hours until the skin is crispy and the meat is tender and juicy. You can achieve almost the same result by frying the duck but it's not the same as a roast. The one I ordered at Chef Chang's House was over-fried. The skin got kind of tough and the meat was dry. It's clear why you won't see many native Chinese people eating here. The other dishes my friends and I ordered all have the same combination of vegetables in it, the same sauce in it- soooo dull. It's like as if we ordered many of the same dishes. Don't believe the hype about this place. If you want a real peking duck and way better dishes, head over to Chinatown!
more