M.’s cousin Tulsi is our kind of people. You put a frothy Ramos Gin Fizz or Fatty ‘Cue’s Sunday Pig in front of her and she all but cries out with delight. So her visit this past weekend was just the excuse we needed to try David Chang’s newest large-format meal, a whole rotisserie duck served with terrific scallion pancakes, toppings and sauces (including one that’s essentially just glorious duck fat), lots of fragrant herbs and spicy watercress, and lettuce leaves for wrapping.
For our two sides we chose the broccoli salad with smoked bluefin vinaigrette and an off-menu bok choy dish scattered with chunks of cured pork. We ordered the pork buns to start because, y’know, pork buns.
Do I have to say it was one of the best meals I’ve had since … uh, that Sunday pig?
I think not. The pictures do it justice.
PS: When I’d had enough duck (it happens to the best of us), I made a wrap with just pickles, herbs, and sauces, pictured bottom right. At home I used the leftovers — and there’s a lot of them — to make smoked turkey wraps (bit healthier).
I’m pretty sure I would vote for a Tea Party candidate if she was wrapped up in Bibb lettuce with ssamjang and duck sauce.