Portland, OR empire builder Tom Douglas is a duck die-hard, and he's hell-bent on showcasing the bird's deliciousness to as many diners as possible.

F&W Editors
February 03, 2015

Seattle, WA empire builder Tom Douglas is a duck die-hard, and he's hell-bent on showcasing the bird's deliciousness to as many diners as possible. Nowhere is he more successful than at Dahlia Lounge, where he sells fifty orders of rotisserie roasted duck every night. “We cure it for two days in a twelve-spice and brown sugar combination,” he says. “Then we roast it on a rotisserie for five hours until it’s fall-off-the-bone tender. We put it on a sizzle platter and get black crust skin on the outside—but the meat is still succulent.” It’s giving old-school rotisserie chicken a run for its crispy skin.

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