We who feed on duck can't help but wonder: must it always be glopped up with sweetness? Must a maple glaze or a fruity accent always intrude? Who thinks this treatment flatters the poor bird?
I yearn for and crave savory duck, duck that stands proudly up amongst hearty potatoes and vegetables and proclaims itself dinner, and not some wayward dessert that slipped as if by mistake onto the dinner plate. Dinner: real dinner, fit to be taken seriously as a square meal! Not some delicate tease of a dish, tarted and glazed with jams and sugars.
May not we savory-duck cravers too be satisified? Must every place that knows how to cook duck also take such perverse delight in fucking it up thus, in such disgustingly sweet and candified fashion? Fie! Fie upon such foul sweetness!
I yearn for and crave savory duck, duck that stands proudly up amongst hearty potatoes and vegetables and proclaims itself dinner, and not some wayward dessert that slipped as if by mistake onto the dinner plate. Dinner: real dinner, fit to be taken seriously as a square meal! Not some delicate tease of a dish, tarted and glazed with jams and sugars.
May not we savory-duck cravers too be satisified? Must every place that knows how to cook duck also take such perverse delight in fucking it up thus, in such disgustingly sweet and candified fashion? Fie! Fie upon such foul sweetness!
Comments
Sean: I don't mean Asian savory duck, so much. I meant European savory duck.
Although I would not turn up my nose at the other! And I do love it, when I'm in the mood, but it's not the same thing. The whole dish and how it comes is different from what I'm trying to crave, here. I'm talking: duck on a dinner plate with two recognizably Western sides and a garnish, a real dinner-style dinner! And not sweet.
Crispy duck with an Asian style of saucing and spicing is a completely different delight.
Damn, though. Now my mouth is watering for that. Sang Kee huh? Well OK!
Unless of course, you're talking farmed duck.
A kick-ass screenplay idea.