David Schuttenberg, co-owner and executive chef of Beautiful South, loves serving Cantonese-style roasted duck for the holidays — and year-round. He talked to Charleston City Paper recently about his love of the dish and why it’s great for the holidays..
City Paper: What do you love about the tradition of Cantonese-style roasted duck?
David Schuttenberg: We spent years wandering around the streets of Chinatown staring into cases full of golden, glistening ducks. Once we started planning for Beautiful South, we knew that we wanted to recreate that experience of walking in and the roasted ducks being front and center.
We offer Cantonese-style roast duck year-round. Some people add it to their table for a special occasion, and we have some who casually enjoy it at the bar. One man impressively finished a half duck by himself!
CP: How do you make the duck at Beautiful South? What pairs well with it?
DS: It is a multi-day process. We start by rubbing with a blend of spices, then stuff the duck with aromatics, blanch, and dry age for three days. After the aging is complete, we roast the ducks with a hint of smoke. Cantonese-style duck differs from Peking Duck. This approach prioritizes rich, tender and moist meat.
In addition to pairing it with sides of your choosing, our recommended beverage pairing is a Chinese lager or champagne.
CP: Why do you think Charlestontians should try out this protein this holiday season?
DS: Unlike Thanksgiving, holiday tables can be filled with different proteins, which, to us, makes Christmas and New Year’s more exciting food holidays.
We’re offering pre-order meals with guests’ choice of starters and sides to round out their duck feast. Don’t just think of it for the holidays. It’s a way to make every day special.
Order your holiday duck online. Or stop into Beautiful South and order the duck for dinner, Monday through Saturday.
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