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Apr 28, 2010 08:40 AM

GTA search... UK style of Peking Duck - Crispy Aromatic Duck?!

Long time lurker, big fan of the chowhound forum :)

For my first post... the hubby lived in the UK for a while and reminisces about the UK style of peking duck called "Crispy Aromatic Duck"...I think i've heard it referred to as duck w/pancakes as well. See description below:

Has anyone come across anything of this sort in the GTA?

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  1. I have never seen this in TO. I doubt you will find it. It is, as the article says, a British phenomenon. It's hard enough to find a decent regular Peking Duck here, let alone a deep fried one. I bet it originated in Scotland.

    9 Replies
    1. re: munchieHK

      What the Brits call crispy aromatic duck is a Shanghainese dish called xiang1 su1 ya1. We have it in the San Francisco area, any Shanghainese restaurants in GTA?

      1. re: Melanie Wong

        Melanie, what is xiang1 su1 ya1 ? do you mean 香酥鴨 ? If yes, it is a Sichuan dish.

        1. re: skylineR33

          Thank you, yes, that's it. And here's a recipe that id's it as a Sichuan dish as well.

          1. re: Melanie Wong

            You are right that this dish can also be found in a lots of Shanghaiese restaurants because to be exact, it belongs to "Shanghai-style" Sichuan cuisine (海派川菜).

            tuttiface, you can find this dish in many Shanghaiese or Sichuan restaurants in GTA such as A la Kitchen, Good Taste, Chili Secret of Richmond Hill.

            1. re: skylineR33

              Szechuan Legend in Scarborough has it too. They really deep fry the thing to a crisp!

              Szechuan Legend
              3280 Midland Ave, Toronto, ON M1V, CA

              1. re: skylineR33

                I wish someone would correct the Wikipedia entry. This duck is not a mystery.

                1. re: Melanie Wong

                  IIRC, the original Chinese dish 香酥鴨 is not shredded and served on pancakes with scallions and hoisin sauce. Maybe it's a UK variation?

                  1. re: Teep

                    I've had it served with buns in the San Francisco area, don't recall if the meat was shredded or not. Interestingly I found this recipe in a Beijing magazine that suggests an alternative of serving with pancakes, scallions ala Beijing.

      2. Thanks everyone for your feedback....we'll be venturing out to a Sichuan restaurant at the next opportunity. Will update thread once it's done :)