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Cooking10/5/16
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This Reinvented Peking Duck Is on Fire

Angie Mar of The Beatrice Inn has a new take on the Beijing classic

Chef Angie Mar of The Beatrice Inn doesn’t do subtle. So when we learned she took up ownership of the historic NYC restaurant, we knew she’d have a few explosive dishes up her sleeve.

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Salt-cured for four days, cold-smoked over applewood, then roasted to crispy perfection, Mar’s take on Peking duck is finished tableside by being lit on fire. Carved and plated, it comes with a tart cherry sauce using cherries from the chef’s home state of Washington. Clear some space on your phone—you’ll want to Instagram the heck out of this one.

Watch the video to see it in action.