Top Auckland duck dishes
However you love your duck, there’s something for you.
If anyone can cook this three stage Chinese feast, it’s Yue Li from
Beijing Duck Restaurant. First you get the bird’s crispy skin wrapped in thin steamed pancakes with hoisin sauce, then some duck flesh with vegetables, and finally a bonebased broth. cook it for a few good hours, then add three table spoons of cointreau, the chopped flesh of two more oranges, and a quarter of a cup each of chopped parsley and mint.