For the 𝗖𝗵𝗮𝗿𝗰𝗼𝗮𝗹 𝗥𝗼𝗮𝘀𝘁 𝗗𝘂𝗰𝗸, we picked the Dang Gui (Chinese Angelica root) sauce. Emitting a herbaceous fragrance, the tender duck was exceptional.
