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

Grid View

• Twice roasted Liberty Farms duck, with apricots, prunes, cinnamon, braised persimmon, and Persian sweet and sour sauce.
• Persian jeweled sticky rice comes alongside the "Peking duck"
• mise en place

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 ~]