Clean the duck well.
金佰汇
THE DUCK HOUSE
Crispy Perfection, Carved Tableside — Authentic Peking Duck in NYC.
The ritual
Three days to make a single duck.
Our recipe follows the old Beijing imperial-kitchen method, handed down through three generations of roast masters. We prepare a limited number of ducks each day — when they’re gone, they’re gone.
Prepare a five-spice marinade with garlic and ginger, and rub it all over the duck, inside and out.
Massage the duck to marinate, then leave it to rest for 3 hours.
Brush the vinegar and malt sugar onto the duck.
Dry age it for 48 hours.
Place the duck into the oven and roast it for 25 minutes at 420°F.
Slice the freshly roasted duck and serve it right away.
Signature
From the Roast Master’s Oven
authenic way peking duck
地道吃法
Our whole signature duck, carved tableside. Served with hand-rolled spring pancakes, scallion, cucumber and house hoisin for dipping the crisp skin.
smoked with lychee wood
荔枝木头烟熏
Lychee wood smoked duck is a prized delicacy in Chinese and Asian barbecue traditions, renowned for using aged fruitwood from the lychee tree (Litchi chinensis) to cure and roast the meat
sancocho soup with duck bone
慢炖鸭骨汤
A single shard of lacquered skin on a sesame pancake, crowned with Osetra caviar, crème fraîche and gold leaf. One bite, pure indulgence.
Reserve your duck
Whole ducks are limited each night — pre-order with your reservation
at least 24 hours ahead to guarantee yours.