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Duck chin?

tatamagouche Mar 28, 2011 11:39 AM

Saw this on a menu recently and have no idea what it is. I mean, do ducks *have* chins, really?

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  1. r
    ricepad RE: tatamagouche Mar 28, 2011 12:01 PM

    No more than chickens have lips, I would think...

    1. b
      Blueicus RE: tatamagouche Mar 28, 2011 01:38 PM

      I ordered this once and what we got were the lower part of the duck's jaws. Lots of bones. lots of picking out meat. It was okay.

      1 Reply
      1. re: Blueicus
        tatamagouche RE: Blueicus Mar 28, 2011 03:00 PM

        Weird. You mean, as my friend said, the part that Bugs Bunny is always shooting off of Daffy?

      2. j
        jscout RE: tatamagouche Apr 1, 2011 07:26 AM

        Dunno, but I know his brother Donald Chin. Sorry, couldn't resist.

        1. h
          huaqiao RE: tatamagouche Apr 1, 2011 10:16 AM

          I had fried duck jaw on my last trip to Bangkok. It wasn't bad. Then again, frying anything and serving it with a spicy Thai sauce makes just about everything taste good!

           
          1 Reply
          1. re: huaqiao
            tatamagouche RE: huaqiao Apr 1, 2011 12:42 PM

            That looks pretty good, actually!

          2. ipsedixit RE: tatamagouche Apr 2, 2011 02:03 PM

            Yes, they do.

            When you see duck chin on a Chinese menu (鸭下巴 or "ya xia ba"), it's the lower part of the beak that's connected to the neck. Usu. breaded and deep-fried and covered in salt and pepper. Good pub and beer drinking food.

            There's also duck neck (鸭脖子 or "ya bou zi") and of course, my favorite, duck beak (鴨喙 or "ya hwei")!

            2 Replies
            1. re: ipsedixit
              tatamagouche RE: ipsedixit Apr 3, 2011 05:47 AM

              So how different is it from duck neck, then? Do they taste pretty much the same?

              1. re: tatamagouche
                ipsedixit RE: tatamagouche Apr 3, 2011 11:35 AM

                Not really, basically crunchy chewy cartilage. I will say that duck neck generally has more gelatinous tendons if it's not deep-fried to a pulp.

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