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Need duck advice

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Hello hounders! There's a restaurant in LA called Genghis Cohen (on Fairfax) and they serve the most delicious duck. I was told that the guy in the back who preps/cooks the duck somehow skims the fat off the duck skin, leaving a really crispy skin with no fat. The meat typically turns out pink/brown. Any idea what I should be looking or asking for when dining out up in SF? It's definitely not Peking duck. Your help is appreciated - thank you!

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  1. That's a tough one, I make it at home, so I know what you mean. I steam the duck first, then roast it. I got my recipe from Paul Bertolli's Chez Panisse cookbook. As for requesting it in a restaurant--I doubt most cooks in SF restaurants would even understand enough English to know what you mean when you said duck, let alone fat.