Sky Full of Bacon

Sky Full of Bacon 02: Duck School

“It’s a great story and the shots of all those crispy golden-brown ducks are so mouthwatering you’ll be tempted to call Sun Wah and place an order to go.” —Bill Daley, Chicago Tribune/The Stew

Go inside a Chinese restaurant to learn not only how Peking duck is made but how traditions are passed from immigrant father to Americanized daughter in the new Sky Full of Bacon podcast.

Sky Full of Bacon 02: Duck School from Michael Gebert on Vimeo.

Sun Wah BBQ has been serving Chinese barbecue— chicken heads and all— for 22 years. I talk to Eric Cheng about how he settled in the Vietnamese “New Chinatown” on Argyle Street on Chicago’s north side, and to his daughter Kelly, who with two of her siblings is training to take over the restaurant— introducing new ideas of her own along the way. It runs just over 15 minutes and I think you’ll find it an interesting look at the generational changes lurking behind the smiling facade of a Chinese restaurant— and to all the work and thought that goes into a seemingly straightforward dish like barbecued duck.

Oh, and if you thought the tone of Sky Full of Bacon was set by all the pretty vegetables in the first one, be prepared for a very meaty look at the delectable duck, pork and other dishes coming out of Sun Wah’s kitchen. You’ll want the address after watching this:

Sun Wah BBQ
1132-4 W. Argyle St.

There are too many LTHForum threads to link, but these Ronnie Suburban pics (including Kelly directing her father and brother in roasting a pig) are particularly good.

About Sky Full of Bacon
Sky Full of Bacon #1: How Local Can You Go?

Please feel free to comment here or to email me here.

P.S. Big bloggy thanks to Joe Germuska for his help in making this iTunes/WordPress/RSS stuff work the way I want it to. If it does this time, thank him.

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5 Responses to “Sky Full of Bacon 02: Duck School”

  1. chinese food recipes Says:


  2. Sky Full of Bacon » Blog Archive » My Top Ten of 2009 Says:

    […] it wasn’t a year of many great new discoveries, though old favorites continued to please (and Sun Wah in particular has really blossomed in so many ways this year).  But as I went through the year, I […]

  3. Sky Full of Bacon » Blog Archive » Dining Like the Emperor-Bloggers of Old at NoMi Says:

    […] person could actually do.  He talked us through blanching the duck (which you may recall from Sky Full of Bacon #2), which is done in a flavorful stock, followed, ideally, by an overnight air-drying; then the duck […]

  4. Sky Full of Bacon » Blog Archive » Sky Full of Bacon 15: Big Chef Small Farmer Says:

    […] Pork (pt. 1) Sky Full of Bacon #4: A Head’s Tale Sky Full of Bacon #3: The Last Brisket Show Sky Full of Bacon #2: Duck School Sky Full of Bacon #1: How Local Can You […]

  5. Sky Full of Bacon » Blog Archive » A Short Guide to Videomaking For Food Writers* (*and any other journalist with a camera) Says:

    […] tells the whole story, almost, in a single image.  When you get one you know it.  When the guy at Sun Wah inflated a duck with a gas station air hose, I knew I had a money shot.  When the whitefish […]