What is it about Peking duck that causes so much fuss? Sure, the preparation, the lore, the expense. And then there's the taste, and right next to it, the texture. When prepared correctly, Beijing/Peking Duck is more than the sum of its two delicious parts: the tender, moist meat and the crispy, potato-chip-like skin. There are few chefs in town who know how to achieve the delicate balance between the skin and meat, cooking the duck so that there is no rubbery layer of fat between the two protein masses. Consider this list a rough guide. Have a recommendation of your own? Comments are down below.
1) Yujean Kang's: 67 North Raymond Avenue, Pasadena, 626-585-0855
2) Duck House: 501 S Atlantic Boulevard, Monterey Park, 626-284-3227
3) Joss: 9919 Santa Monica Boulevard, Beverly Hills, 310-277-3888
4) WP24: 900 West Olympic Boulevard, Los Angeles, 213-743-8824
5) Beijing Duck House: 6420 Rosemead Boulevard, San Gabriel, 626-286-5508
Note: Many restaurants require diners to order their ducks in advance; call ahead to be sure.