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Takeout Treasures

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2011_11_pekingduckhouse.jpgThe Chef: Sam Hazen. The Restaurant: Peking Duck House. The Takeout Order: I love their pot stickers as they truly cook them as they should, in a wok till crispy then steamed with a little water to release them from the pan, hence the name pot stickers. But anyone who knows Peking Duck House never walks away without their Duck. The trick is to tell them you want the duck carcass as when you're done with the rest, you dig at all the little crispy pieces stuck on the carcass and neck of the duck. [Takeout Treasures]

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