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Mar 23, 2007 01:37 PM

Buying whole duck in Chinatown (Philly)

After years of passing tempting whole ducks hanging in the windows of Chinatowns in various cities (most notably, NY and Philadelphia), I would like to stop by and purchase one. I understand that they may not necessarily be Peking style ducks, but rather roasted Cantonese -- but that, perhaps, is another story. My main question: any recommendations as to where to purchase in Philadelphia? Thanks very much. Larry

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  1. You can't go wrong with Sang Kee on 9th St.

    2 Replies
    1. re: hungry100

      Thank you. I wasn't aware that I could buy a whole duck and take it home (as distinguished from eating it there). That's great news. I wonder what they charge.

      1. re: larrybard

        Also note you should have the option of having it chopped up, or whole. If the latter be sure to tell them before they pick up the cleaver!

    2. Well, since we're talking of ducks, if you don't mind the hijack, where do you folks buy your fresh/frozen ducks? I've been getting them at the Vietnamese grocery on Washington west of broad (the name escapes me). Darn cheap, but not really the greatest duck in the world. I usually confit the legs and wings, then pan cook the breasts. Oh, and make stock/demi from the bones, and render all the fat. I get a bunch of meals out of one little beast.

      2 Replies
      1. re: Boognish

        Try Godshall's in the Reading Terminal Market - I buy pieces there, they sell whole legs (I have become an addict, try Mark Bittman's Red sauce with duck legs) and breasts. I have never done their whole ducks but they do always have them

      2. Today I am going to stop by Sang Kee Peking Duck in the Reading Terminal. I love the duck and the roasted pork.

        2 Replies
        1. re: bentley1530

          Just returned from buying a whole duck at Sang Kee Peking Duck's 9th Street location. My first impression is that there was an awful lot of fat under the skin -- but maybe I haven't noticed or been aware of how much is removed by the server (or behind the scenes shortly before being served) when I have eaten Peking Duck in a restaurant when I have enjoyed it, such as Peking Gourmet Inn in VA. I'd be interested in what you think of the duck you buy at the Reading Terminal

          1. re: larrybard

            Cantonese roast duck is prepared differently from Peking roast duck. If prep properly, a Peking duck is hung to dry for a couple of days before roasting - this dries the skin which result in a very crispy skin. Some recipes call for forcing air between the skin and the meat (resulting in football looking ducks) as part of the prep. I think this helps render the fat when roasting, resulting in less fatty duck. I've also seen recommendations for specific types of ducks to use for making Peking duck which leads me to think that a place that serves authentic Peking duck would use ducks that bred for that purpose.
            Sang Kee has great Cantonese roast duck. There's another kind of Chinese roast duck offered by some of the other Chinese deli. It's very salty and looks pressed (i.e. flattened) - if you're interested in trying, check out the little deli on the east side of 10th St between Arch and Race. Not much to look at - just various roast meats hanging in the window.

        2. I've had good luck with the duck I've bought at the Chinese supermarket at 10th & Washington Avenue. I have also bought roasted duck at the Flourtown Farmer's Market, although its a bit more expensive.

          1 Reply
          1. re: JohnnyT

            We bought a roast duck at Flourtown Farmer's Market that was so tough that we couldn't eat it. Made a great stock though! Maybe just a one time thing, but it's a lot of money to waste if it's tough.