Peking Duck Chirashi @thazardmtl - confit Asian pear, shredded Peking duck, matchstick taro chips, 63-degree egg, tomato, radish and cucumber.
Many of you might not know this, I used to be a food critic for several years under my blog @mtlfoodpics (before I moved to Instagram). One thing I was VERY picky is on the naming of the dish. There are certain expectations when it is named after classic dishes, especially this one!
Chirashi refers to an array of fresh sashimi served over sushi rice. As for Peking duck, it is characterized by its thin crispy skin with a melt-in-your-mouth breast meat. Knowing these facts, these form my basis on how I critique food.
Unfortunately, there are many flaws in this dish. Let me break this down for you. To be called chirashi, one would expect generous amount of proteins, but, as you can see on the picture, this is not the case. What's more disappointing, it is not truly a Peking duck (a.k.a. no crispy skin), it feels more of a Hong Kong-style duck.
Apart from the name, it also lacks a binding element to bring all the ingredients together; the creamy 63-degree egg is insufficient. It needs a thicker consistency such as Korean gochujang paste or spiced mayo. Also, the dish would have been more appetizing if the cucumber and radish were served cold (instead of room temperature) so that it creates a contrast in temperature with the cooked duck. On the positive note, the confit Asian pear was amazing, it seems to be the star of the dish and love the crispy taro chips.
To summarize, if this dish was properly named as roasted duck bibimbap or donburi, I probably won't rant that much 😉.