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They are airing them out for 2 days to make Peking Duck.
The right way to do that is to hang the duck with wire from the neck stub. Have an oscillating fan blow room tempurature air on the duck in a dark room where flies cannot get to it.
If you are in central New Jersey, I would suggest the Peking Duck from "Kings Chef" on Route 1. It's clean and it tastes ok. I never liked the tamarand based sauce that comes with it though.