Food 3 – Carving Roasted Duck

October 23, 2012 by andrewamiet 0 Comments | Full size is 4000 × 3000 pixels

After ordering your own bird, roasted to a perfect golden-brown in either an open or closed oven (there is an on-going debate as to which is the better method), the chef will then come out and carve up the succulent fowl tableside

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I'm a 29 (now 31) year-old former desk jockey who is now making my way around the world, experiencing all of the sights, sounds, tastes, people, and culture that the world has to offer.

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