As for roast duck, that was considerably simpler. The preparation was very straightforward, too; the only thing to watch out for was the breed of duck, which had an enormous effect on the flavor. In fact, different breeds could make the roast duck taste worlds apart. Generally, the ducks used for roasting were the most common meat ducks, which grew quickly and were cheap. The roast ducks sold for thirty or forty yuan apiece were usually this kind. Some ducks grew slowly but had rich, tender meat that did not easily become cloying, so naturally they cost much more. Others were more unusual and went by different names. Heath had once eaten a kind called Small Sesame Duck, which had a very unusual texture, though he personally thought it did not taste as good as the ordinary roast duck sold on the street.
Beijing Roast Duck generally used Beijing Duck. There were also Diko Duck, Haig Duck, Cherry Duck, and so on. There were a great many breeds, and the best cooking method varied from one to another, so not every duck was suitable for roasting. That was no problem for Heath, though. Among the ducks he had bought were some specifically meant for roasting, so he soon finished the roast duck and had Zoroark carry it over along with the stinky tofu.
"Heath, your cooking just keeps getting better." Giovanni was a little amazed. It was the same food, yet the texture was completely different, with a mellow quality to it. There were no issues with the ingredients or anything else, but the texture had become much gentler, and the duck had more layers of flavor, which surprised Giovanni somewhat. What exactly had Heath gained from his travels during this time? How had he developed such a distinctive touch?