Thursday, October 2, 2014
I' ve always loved Peking Duck. Whether in China when we visited Beijing or Chinatown.
This time Peking duck is the featured dish at Decoy. It is served first come first served if you don't have a reservation. You also don't have to order the prix-fixed menu which comes with 2 choices from a column and 1 on the right side for the menu as a side. It is served with a duck consome and an amuse bouche if ordered prix-fixed. If you don't want the prix-fixed menu with the duck, you can sit by the bar to order their fabulous decadent duck by itself IF you are early enough to get a seat before they runout of duck.
We opted for prix-fixed and below were what we ate:
529 1/2 Hudson Street
This is an easy dinner but you have to have the right ingredients.
I started off with a giant shrimp a out .55 of a lb.
2 TB. Utter melted
1-1/2 TB of miso paste
Fleur de sel to season the shrimp with.
Cut the shrimp from head to tail in the back. Split the body open and season the shrimp with fleur de sel.
Generously pour the butter miso mixture (make sure you incorporate the miso with butter well) on too if the entire shrimp. Broil in LI setting for about 6-7 minutes. Remove to cool off.
Don't overcooked the shrimp.
I served this with Padron peppers sautes in olive oil and seasoned with Fleur de Sel.
I happen to have left over crab fries rice, so here, you see it served with it.