I was confident that the dish would work, but it exceed my expectation. The egg wraps were perfectly soft and chewy as before, improved with the imbedded garlic chives. The duck was moist and flavorful – dare I say, a distant yet respectful emulation of Cantonese roast duck, not bad for an improvised first-try – pairing exquisitely with the squishiness of the egg, enhanced by the fresh scallions. The family loved it, devouring the whole batch within a few minutes, fighting over the final piece.
Next time, I’ll add a bit more chives to the egg, try to make the skins crispier, cut the flesh into thinner strips, and include sliced cucumbers as garnish, maybe some cilantro.