Author: Duane_2

The very best thing about Peking Duck Kitchen is chef and owner Jin. Jin has been in Canada since 1996 hailing from Beijing. Jin always has a smile and is so willing to chat about his food, politics, just about anything. Jin also knows his...duck. He makes it the traditional Northern Chinese way which includes; cleaning, freezing, thawing, roasting, glazing.... the entire process takes about 3 days. What does this mean to you? Only the most rich duck meat with super low fat and lacquered skin. Jin serves duck a ton of different ways and he will tell you what he thinks you need and never over sells. One of my favourite parts is the crispy skin dusted in sugar. Just a small but delicious nibble. We also tried his Congee like soup made with a spatzle noodle, Dan Dan noodles, egg and beef on rice, and a 6 hour duck broth. The place is packed on weekends so try heading over a different day or night. Please follow @joannasable on instagram for more food and travel fun.