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WESTWAYS: 7 DON’T MISS DISHES IN SOUTHERN CALIFORNIA

Juniper Duck 900

I love duck, especially the whole roasted ducks frequently sold at Chinese and Vietnamese delis. I rarely see duck beak-to-tail at more-formal American restaurants, so imagine my pleasant surprise when I saw it on Juniper and Ivy’s menu. There, the duck (weighing 3½ to 4 pounds) is served with stir-fried wheat berries, charred vegetables, and a fried duck egg. The breasts are brushed with spiced honey, coriander, cinnamon, clove, nutmeg, star anise, and cumin, while the confit legs are seasoned with salt, pepper, thyme, and garlic, then cured overnight. It was the most memorable dish I’ve had in 2019, and perfect to share with friends and family.” —Rachel Ng, Westways Food Editor

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