Duck de Chine
Duck de Chine is the city’s most stylish new traditional kaoya, or Peking duck, restaurant complete with China’s first Bollinger Champagne Bar. There are russet-colored lanterns suspended from the wooden beams on the high ceiling of this industrial chic courtyard space. The father and son chef team have prepared a predominantly duck based menu ranging from the traditional to the avant-garde. The chefs expertly blow the skin of the duck from the meat so that when it is cooked the skin is caramelized and the fat dissolves. There are a range of dips for the roasted skin like mango lime sauce and you simply must try dipping it in sugar. In a new twist, Duck de Chine has added the French tradition of roast duck, such as confit de canard, to its repertoire. Favorite side dishes include braised oyster mushrooms and sour plum-infused pumpkin.