t’s that time of the year again! December might bring us some of the coldest, darkest, rainiest weather but with it comes Chef Gregory’s exquisitely prepared Peking duck! Peking duck is prized for its delicate, crisp skin and is a highly revered dish in China. Chef Gregory begins by curing the duck in 7 spice, salt and sugar overnight. The duck is then dipped in a blanching liquid of shaoxing wine, honey, salt and 7 spice and hung for 24 hours to dry the skin and concentrate the flavors. Finally, the duck is roasted for about an hour and flash fried to order. After Chef Gregory presents the whole duck to your table it is brought back to the kitchen to be carved. It is served with mandarin pancakes made from flour, water and duck fat along with traditional garnishes: cucumbers, sliced scallions, and pickled kumquats. Chef also prepares a house-made plum sauce made with ginger, chili, and hoisin to spread on the pancakes and make mini wraps. As the diners enjoy sharing the first course, Chef Gregory takes all the left over duck and makes duck fried rice to be served as a final course.