Once again, for the entire month of December, Chef Gregory will be serving whole ducks prepared in the traditional Peking style in celebration of the holidays. Peking Duck, one of China’s national foods, is prized for its thin, crisp skin and Chef is very particular about how to achieve this delicate perfection.
Chef Gregory begins with curing the duck in 7 spice, salt and sugar overnight. The duck is then dipped in a blanching liquid of shoaxing wine, honey, salt and 7 spice. He hangs the whole ducks for twenty-four hours to dry the skin and concentrate the flavor. Finally, the duck is roasted for about an hour and flash fried to order. Chef presents the whole duck to your table before bringing it back to the kitchen to be carved.
Peking Duck is served with mandarin pancakes that arrive to your table warm from the steamer along with traditional garnishes: cucumbers, sliced scallions, and pickled kumquats as well as house made plum and hoisin sauces to spread on the pancakes and make mini wraps. As the diners enjoy these, Gregory takes all the left over duck and makes duck fried rice to be served as a final course. Our Peking Duck serves three to four and is $85 including accompaniments.