. Ori-Roast Gui + Dul Gae Oritang
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~Seasoned Duck Slices , Table Grilled + STEW (Duck Bones and Perilla Seeds)~
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Intriguing Menu Item brought me to Piggy's on a cool Fall night.
Where Gui = Grill,
Tang = Stew,
Ori = Duck,
Dul Gae = Perilla,
Roast = Roast
Table Heating Element is 3-in-1 multi-purpose
[Flat-Top Grill, Round Grill & Stove Top]
First Time KBBQing Duck. This happens to be mine.
FIRST COURSE
~Ori-Roast Gui~
Beautiful round slices of Duck, Skin-on(yay!) arrive on a large plate.
Limited(IMO) portion of Lettuce accompany this dish for Lettuce Wraps.
Bowl of Dipping Sauce(sour, mustardy) full of Onion(sweet) slices for each participant.
I'm pretty sure we Fuc'd up some Duck pieces as we didn't know how crisp it's served.
Waitress Women comes anxious(possibly slight frustration) to take Duck Slices off.
At least we got some pieces to have crisp Skin at expense of Meat bit overcooked.
SECOND COURSE
~Dul Gae Oritang~
With Help from the staff, Flat-Top Grill transforms to Stove Top.
A big Pot of Duck Stew arrives and is heated for self-serving.
Discovery of the full Duck-Carcass(minimal Meat) within Spicy Tang.
Experience Overall: 2.5'd