Chef Tianfu Li puts the finishing touches on a duck dish for a New Year’s banquet. (William Porter, The Denver Post)
In , we showcased master chef Tianfu Li, a native of China who created a 20-course Chinese banquet for Denverites Diana Lee and Roy Stahlgren. The feast was held Dec. 27 at Panda One restaurant in Englewood, a $1.45-a-scoop place that totally belies Li’s full range of skills as a culinary master.
The star dish was a roast duck that had been full deboned, yet was presented intact. Stuffed with rice and eight other ingredients, including chestnuts, it was revelatory.
The top photo shows the finished product — the duck sitting atop a bed of wok-wilted greens, surrounded by carved vegetables and topped with a lacquering of reduction sauce. Below, the duck before Li finished dressing out the plate. The band around the duck’s middle shows that it’s deboned.
Bird thou never wert!
Tianfu Li’s roasted duck before he dressed it out. (William Porter, The Denver Post)
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