I miss Mayne.
Oh you were serious...
Never had it. I'd wager I'd still prefer a juicy ribeye. That duck looks sweet. Is it like orange chicken?
the 1 time i had duck it was terrible. my friend told me it was because my eyes were too round.
Please don't infect me with your stupidity.Mr. P, do you realize that you are one letter away from living in Duckland New Zealand ? Coincidence ? I think not.
I've found duck to be fairly overrated. Its often nearly identical to dark meat on chicken except way more expensive. They also tend to not have that much meat on them. Yes the fat is good but that's pretty much all it has going for it but it takes forever to render it out as well.
That "duck" is chicken... you can tell because it's white meat.
Duck done in most ways takes remarkably similar to dark meat chicken.
I've found duck to be fairly overrated. Its often nearly identical to dark meat on chicken except way more expensive. They also tend to not have that much meat on them. Yes the fat is good but that's pretty much all it has going for it but it takes forever to render it out as well.
That "duck" is chicken... you can tell because it's white meat.
I've bought and cooked duck myself... They are definitely very similar in taste.
Okay. If you want to get hung up about the contextual relevance of a picture I pseudo-randomly picked off the internet, fine. You go do that. But go do it somewhere else please.I would say severing chicken as duck is a bigger issue then how its cut to the point where it may even be illegal.
Additionally the first sentence of your post was about not being able to get duck...
The only non standard way about it being cut is that its typically cut a bit thicker... It's also plated a bit messy but otherwise its fairly close to what is standard, which every other picture from google shows. Somewhat related image is actually from Beijing aka Peking, which makes that the whitest duck I've seen but also makes it more authentic then anything you've had.
I suspect that is based more on how your use to it being seasoned then anything... Duck done in most ways takes remarkably similar to dark meat chicken.
I'm living in a fucking backward town of 70,000 people where you can't buy duck to save your life, and the only Chinese restaurant serves "Peking Duck" like this:
The worst thing is the backward-ass provincials here think this is the "real deal".
Fuck me.
This is what you're sounding like:Except that beef doesn't taste anything like pork... unlike chicken and duck. When explaining duck to someone that hasn't had it its almost always stated to be tasting similar to dark meat on chicken just stronger and with more fat...
wut?I've bought and cooked duck myself... They are definitely very similar in taste.