Roast duck: A New Orleans take on a Chinatown specialty

This Southern-style roast duck gets its own sweet-salty depth from a 24-hour bath in a sugary tea brine.

Down South, “people take their meat very seriously,” said Allison Vines-Rushing and Slade Rushing in Southern Comfort (Ten Speed Press). When we serve duck at MiLa, our restaurant in New Orleans, that local passion is an inspiration, even though we add a bit of New York flavor.

The New York influence is subtle. When we worked as chefs in Manhattan, we often spent date nights dining on Peking duck in Chinatown. Our Southern-style roast duck gets its own sweet-salty depth from a 24-hour bath in a sugary tea brine.

Subscribe to The Week

Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

SUBSCRIBE & SAVE
https://cdn.mos.cms.futurecdn.net/flexiimages/jacafc5zvs1692883516.jpg

Sign up for The Week's Free Newsletters

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

Sign up
To continue reading this article...
Continue reading this article and get limited website access each month.
Get unlimited website access, exclusive newsletters plus much more.
Cancel or pause at any time.
Already a subscriber to The Week?
Not sure which email you used for your subscription? Contact us