By Koye Odunlami
At the restaurant in Brighton Beach, the dish that I ordered was the “young duckling”. Prior to this, I had only eaten duck once before in Hong Kong, but I enjoyed it and decided to order it again. I was not disappointed while eating the dish. At the bottom of the duck, there was a sauce that gave it a sweet taste. The duck was rightly seasoned, and never felt lacking in any areas. To complement the dish, there was brown rice on the side which I also enjoyed. The drink that I ordered was the blueberry (virgin) mojito. I didn’t really enjoy it because of how sweet it was, and it honestly felt hard to drink. Overall, I would give the young duckling a 10/10 and the blueberry mojito a 5/10.
I wonder: how did the duck taste differently from the one that you had in Hong Kong? What kind of striking flavors characterize the cuisine of Russia and how was that reflected in the preparation/seasoning of the dish?