Just pure, crisp skin without any fat was the first part of our Peking duck experience at the Red Rose. In a few minutes, the chef separated the glazed skin from the duck. I was fascinated by his carving skills, and so was Ian. The only difference was that I had time to admire it while Ian tried to capture some action with the camera.
Follow the link to #RestaurantReview for a time when we will have fun again or just enjoy simple daydreaming.