This is a super rich recipe! I could not finish a 1 cup serving. Some thoughts were that I did take the suggestion from the other posters and used only 1 tablespoon of kosher salt. But even that was still salty (to me). I think adding maybe 1 tsp at the finish of the bechamel would be enough. Do not 'salt to taste' before adding the cheese. I used very nice (and expensive) cheese. I did not have a scale to measure the 3oz of romano. I think I went a bit too much with it. I have to say next time I will just use a normal sharp cheddar from the dairy case at the groc. store.
I am now left with a TON of leftovers! (This would be perfect to bring as a dish or to entertain). Does anyone know if it freezes well?
I have found some posts on here of good Peking Duck near DC only to find they are out of date or too far away or no longer open.
Is there anyplace within walking distance of the Washington, DC metro that serves authentic peking duck???
My husband travels to China frequently on business, but we live in rural NC where peking duck can not be found. We look for the dish whenever we travel.