The first time I really enjoyed duck was the Wor Sue duck at Canton Cooks, and when it’s good, it’s a dish with three signature virtues. It has a crispy outer skin, a liquidy layer of fat just under the skin, and then tender flavorful meat. Guess what? Those same virtues were featured big time when we recently had the smoked duck at Peter Chang’s.

Awesome!

Crisp skin, tender and very juicy meat, and the layer of fat that leads to a triple texture whammy as you imbibe. Yes, the dry fried eggplant was great, the Shan City chicken was good, but this dish was the best at the table, by far.

Peter Chang’s
6450 Powers Ferry Road
Atlanta, GA 30339
(678) 766-8765

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Ming’s has a main menu, and then there is a menu with pictures, of specials. It’s in the “specials” menu  that you can find a photo of their salt and pepper duck tongue. Never had it before, so had to try it.

There is a little ‘bone’ in the middle of the tongue. You can’t eat  that. Otherwise, it all  tastes good.

Ming’s Bar BQ
2131 Pleasant Hill Road
Duluth, GA 30096
(770) 623-9996

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