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Peking-ish duck noodles with a gorgeous dry 1996 Wachau Riesling. The duck was duck legs cooked SV - 180F for about 10-11 hours. And $5 for the pair of duck legs! What a steal! It's Peking-ish because the sauce was made with some of my duck stock that I made from the carcass of a Peking Duck we had in Chinatown.
Peking-ish duck noodles with a gorgeous dry 1996 Wachau Riesling
Peking-ish duck noodles with a gorgeous dry 1996 Wachau Riesling
Peking-ish duck noodles
