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Today's Chinese Food Week Special: Zare at Fly Trap's "Peking Duck"

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Twice roasted Liberty Farms duck, with apricots, prunes, cinnamon, braised persimmon, and Persian sweet and sour sauce.
Twice roasted Liberty Farms duck, with apricots, prunes, cinnamon, braised persimmon, and Persian sweet and sour sauce.

[Photo: Eva Frye]

It's day four of Eater's first ever Chinese Food Week, so let's do a quick recap of dishes created especially for Eater so far, courtesy of Bourbon Steak, Locanda and SPQR. Now we're up close and personal with a Chinese Food Week number from Zare at Fly Trap's Hoss Zare: a Persian take on Peking duck. Zare roasts a Liberty Farms duck twice, until it's fall-off-the-bone tender. Then he serves the rich, crispy-skinned breast and leg with Persian sweet and sour sauce flavored with citrus, apricot, prune, and cinnamon. On the side is Persian "jeweled" rice, cooked to a Chinese sticky consistency. Above see Zare ramping up his own food-porn shoot for use on his constantly updated Facebook page. Find the duck for $27 on Zare's dinner menu Wednesday through Saturday. And look out for Zuppa chef-owner Joe Manzare making Chinese-style crab, tomorrow.

· All Chinese Food Week Coverage [~ ESF ~]

Locanda

557 Valencia Street, , CA 94110 (415) 863-6800 Visit Website

Zare at Fly Trap

606 Folsom Street, San Francisco, CA 94107 Visit Website

SPQR

1911 Fillmore Street, , CA 94115 (415) 771-7779 Visit Website

Bourbon Steak

335 Powell Street, San Francisco, CA 94102 415 397 3003

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