We Find a New Favorite Way to Devour Duck at Upland

Maybe it was from growing up in Wisconsin, where juicy, roasted duck with orange sauce and wild rice kept us warm on wintry nights. Or maybe it happened after taking my first swoon-worthy bite of Peking duck tucked into a steamed bun slathered with tangy and sweet hoisin sauce. But I’ve always had a special place in my heart for duck, and when the juicy bird is deep-fried, it becomes...