As the winter winds finally creep into Hong Kong after the usual overly long hot summer heat, our minds (and tummies!) begin to drift towards the consideration of warming, comforting winter foods.
This chinese preserved duck leg 臘鴨腿 is one of our favorites. Raw duck leg is first salted down with spices and chinese rice wine, then hung to slowly dry under the sun. Wonderfully dense textured, intensely concentrated duck meat flavor, infused throughout with a delectably fragrant oil. This is seriously good stuff!
