clock menu more-arrow no yes mobile

Filed under:

Peking Duck House's Guide to the Perfect Peking Duck

New, 12 comments

Walking down Canal St. and the various side streets that make up New York’s Chinatown and your eyes will fall upon many a fish market, trinket shop and restaurant, many of which have rows of golden brown birds dangling from hooks behind the window, a butcher’s block and cleaver not far away. It is likely said birds are Peking ducks. The Peking duck is a Chinese specialty, a preparation which many restaurants in Chinatown replicate, but few have perfected the way Chef Wu of Peking Duck House has—he's been making them since we was 16. Chef Wu gave Eater the play-by-play as to how his famed Peking Ducks get made. Click on the slide show below to see how it's done.

—Jetty-Jane Connor