What is an “all-duck banquet?
The entree of an “all-duck banquet” is roast duck, supplemented by the various parts and organs of the duck — tongue, gizzard, kidneys, intestines, heart, liver, and, yes, feet. These parts are stir-fried, deep-fried or stewed and then served as hot or cold dishes accompanying the roast duck at the center of the table. Whenever I accompany foreigners to an “all-duck banquet,” I will tell them how good the Chinese are, at making use of everything. Some critical foreigners will ask, where the feathers are?” I pat the chairs and reply, “They fill the cushions.” To this they usually burst out laughing.
