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Ngam
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Cutie Duckling (Kang Phed Ped Yang)

Ngam

New York Times
...it is not a duckling, but half an adult duck, roasted, then plunged into the deep fryer until the skin is dark gold and crackling. There is nothing demure about the red curry, either, with its tickling heat. Litchis loll on the plate amid slivers of pineapple and whole cherry tomatoes that softly implode under a fork
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