Clean the duck well.
火焰烤鸭
Peking Duck
Three days of work. One duck. Carved at your table.
The short answer
Golden Wuish roasts whole Peking ducks to order in Manhattan’s Financial District, at 6 Platt St near Wall Street. Every duck takes three days to prepare, is dry-aged for 48 hours, and is carved at your table. A half duck is $65 and a whole duck is $123; both include roast duck and smoked duck with pancakes, and a sancocho soup made from the duck bone.
3 daysto prepare one duck
48 hrsdry-aged before roasting
25 minin the oven at 420°F
~30 minroasted fresh to order
The process
Three days, start to finish.
The recipe follows the old Beijing imperial-kitchen method, handed down through three generations of roast masters. Most of those three days is waiting — the dry age is what dries the skin so it lacquers and shatters.
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.
Three ways to eat it
One duck, three courses.
The authentic way
地道吃法
The whole duck, carved at your table. Dip the crisp skin in house hoisin, then wrap the meat in a hand-rolled spring pancake with scallion and cucumber.
Smoked with lychee wood
荔枝木头烟熏
A second duck course, smoked over lychee wood — the aged fruitwood used in Chinese and Asian barbecue traditions — served alongside the roast.
Sancocho soup with duck bone
慢炖鸭骨汤
Nothing goes to waste. The bones are slow-simmered into a broth with vegetables and cilantro to finish the meal.
House specialty
Flaming Peking Duck
Half $65
Whole $123
Includes
Roast Duck & Smoked Duck
Duck breast with crispy skin, served with cucumber, scallion, homemade sauce and pancakes.
Sancocho Soup with Duck Bone
Duck, vegetables, broth, cilantro.
Freshly roasted to order · About 30 minutes
Good to know
Peking duck, answered.
Do I need to order the Peking duck in advance?
Whole ducks are limited each night, so pre-order at least 24 hours ahead with your reservation and we will have one waiting. Each duck is roasted fresh to order and takes about 30 minutes.
How much is the Peking duck?
A half duck is $65 and a whole duck is $123. Both include roast duck and smoked duck — duck breast with crispy skin, cucumber, scallion, homemade sauce and pancakes — plus a sancocho soup made with the duck bone.
How is the duck served?
It arrives whole and is carved at your table, then served with hand-rolled spring pancakes, scallion, cucumber and house hoisin for dipping the crisp skin.
Why does it take three days?
The duck is rubbed with a five-spice marinade of garlic and ginger, massaged and rested for three hours, brushed with vinegar and malt sugar, then dry-aged for 48 hours before it roasts for 25 minutes at 420°F. That waiting is what dries the skin so it lacquers and shatters.
Can I get the duck for a private event?
Yes. Tableside carving is available for private events in Manhattan’s Financial District: the bar area holds up to 70 standing, the main dining room seats 78, and the full restaurant can be bought out. Request a quote and we will build the menu around the duck.
Where are you, and when are you open?
6 Platt St, New York, NY 10038, in the Financial District near Wall Street. Monday to Thursday 5 PM – 1 AM, Friday and Saturday 5 PM – 2 AM, Sunday 5 PM – 10 PM.
Reserve your duck
Whole ducks are limited each night — pre-order at least 24 hours ahead
with your reservation to guarantee yours.