Ginger Braised Duck Honest Review

I like Roast Duck – more specifically, I like the Roast Duck crispy skin with a thin layer of fat (when placed on pancakes), the meat when diced up and served with radish and carrots, and the bones when they’re fried salt and pepper style.

I was really planning to buy Roast Duck the other day, but was convinced to try the Ginger Braised Duck instead. Note: I’ve never had Ginger Braised Duck and have no idea what it tastes like. This is such a classic Chinese dish though, but really, we tend to stay away from duck because its meat is rarely tender.

Anyway, so long story short – I bought the Ginger Braised Duck and now I’m going to review it!

First off, taste-wise, it’s intensely flavorful. I can really taste the ginger! This was consistent all throughout – definitely well-marinated and cooked through well.

Having said that, the perennial duck problem rears its ugly head. It wasn’t tough per se, but it certainly wasn’t tender either. The fact that we only ate it a day after and just microwaved it probably didn’t help matters.

On top of that, I also paired this duck meal with jellyfish, century egg and crabstick – almost impossible to go wrong with these (although serving size was waaay too small).

But well, that’s it – my Ginger Braised Duck experience. Tada! Clearly – I am feeling the Monday blues, hence this short and sweet article.