WHO DOESN'T LIKE PEKING DUCK? So I see this ad that some chef from some famous Peking Duck restaurant in Beijing was going to be at Mandarin for two weeks, so I book it for the last day he was going to be there (I thought he needed some time to figure out using a gas oven versus the wood burning oven used in Beijing) Sommelier suggested a strong Californian chardonnay with the duck which was so good I would have ordered another bottle, but it was lunch. The skin with sugar was so good! Sorta like sauternnes cutting into the fat of foie grais.
The skin with sugar is to die for!!!
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