[via my Nan Restaurant review]
For my entree. I chose the Peking Duck special. I've had duck that tastes like pork before; this was not that duck. I wasn't prepared for this succulent skinless treasure, I expected it to be more Peking-ed. The dish was loaded with a thick buttery sweet sauce (the waiter tagged it a "vinaigrette"). It was as if Asian and French iron chefs battled on my plate, and the French had emerged victorious. Diplomatically, the victors allowed for a slight spiciness and some soy to sneak in to the fruity-buttery "vinaigrette." I suppose the Peking descriptor was also merely a votive for the fallen culinary comrades. Whatever the circumstances, the dish layered flavors very well. I mean, look at my description: buttery, sweet, fruity, subtly spiced. As a side note, the entree came with a cup of root vegetables. This was more of an afterthought; the veggies were unexciting and a tad dry. I would've been content with the plentiful duck.