Chopstick Cinema

Celeste Heiter's Adventures in Asian Food & Film

Fait Accompli

After four days of fielding curve balls, going with the flow and rolling with the punches, I have finally finished the last detail of preparing, photographing and sampling my 'Mr. Nice Guy' Hong Kong dinner: the Mahogany Duck. And I must say that after spending two hours in the oven and two days in the fridge, it was remarkably moist and tender. But perhaps that's because I used steam to reheat it instead of putting it back in the oven or, heaven forbid, the microwave. Of course, if ever the skin was crispy, the steam undid all that. Nevertheless it was quite palatable and pleasantly delicious.

Tune in tomorrow for the recipes and photos...