The Korean Clay-Pot Roasted Duck You Can Only Find in LA K-Town

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Rating: 4.0; Vote: 1

In this episode of K-Town, host Matthew Kang feasts at Dha Rea Oak, one of the only places in America to find clay-pot smoked duck. Jeff: Not sure how much different a domestic duck is vs. wild, but my dad was a duck hunter and we ate a lot of wild duck in the winter when they were migrating over Northern California. My mom would usually bake them with stuff (like Thanksgiving cornbread stuffing. It was OK, but I wasn't a big fan of the stronger dark meat flavor of those wild ducks. I would have rather had a baked chicken. Are domestic ducks less strong tasting?
Date: 2020-05-20

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Comments and reviews: 4

That
I think this is probably the worst video so far in the ktown series, which is usually a fantastic show. It felt like he just didn't know how describe the food well this time around, bumbling a lot and just repeating the same words over and over. I hope this was just a bad day or something for him because I really do love this show and want it to keep going for a long time.
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topochijo
Love this place. I love that smoked duck, it's so tasty. Great thing about this place is that it's in the outer end (south west) of K-town that it never gets too busy. Lunch time is even better with less crowds.
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Paul
glutenous rice? R U suggesting the rice contains gluten? I'm not being facetious, is this OK for someone with celiac to eat? Love the show, -Paul from NYC
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Truth
I'm sorry, I love certain Korean foods, but I'd leave the duck to the masters of Duck. Chinese. Especially form Beijing. Peking duck rules all.
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