Mott 32 in Hong Kong

apple wood roasted 42 days peking duck

I love the texture that the skin of Peking duck adds to the underlying meat, but I would never seek out the skin on its own. Duck skin tends to be a little too tough and is not something I would pick off and eat on its own like I do with chicken skin. But then I tried the duck skin at Mott 32, a restaurant in Central, and I was amazed by how it just melted into my mouth like a piece of cotton candy. Even to this day, the sensation of the skin dissolving into a pool of exquisite duck fat is what I remember about my dinner at Mott 32.Read More