Early autumn, days before Mid-Autumn Festival, hot in day time but I can sense a little autumny in the air. Cantonese believe in ‘eat those in season/不时不食’, a famous line in The Analects of Confucius. Under this theory, it’s the right season to eat duck meat and taro now.
Though chicken is more popular worldwide, I prefer duck and goose, for their deeper meaty flavour. The colour of duck meat looks slightly darker than chicken but it is still categorized as white meat. In most western cuisines, only duck breast and thighs are consumed. I think Chinese has more creativity on cooking poultry. Take the most famous duck dish, Peking Duck for example, though the duck is deboned, Chinese would never waste the bones. We make a quick duck bone soup with winter gourd or other melon vegetable. Moreover, Cantonese Roasted Duck is always with bone. Meat with bone tastes better. Even internal organs and blood can be delicious. Such as Soy Sauce Marinated Duck Liver and Intestine, Duck Blood and Vermicelli Soup.