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Places serving great duck?

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I am a duck addict and am craving some great duck. The best I have had in NY is Eleven Madison Park's whole Peking duck and Babbo's duck too. Anywhere else that does a great duck? I see that Jean Georges has a really interesting one and have heard Perilla does a decent duck. Balthazar and Blue Ribbon have duck confit that is supposedly to die for. Gotham has a great duck dish on the menu, but I was just there on Saturday and went with the lobster instead. I just saw pics of it and it looks awesome!

Any recs? I love a crispy skin on the outside and a perfect rare on the inside. I love duck confit as well, so if there dish comes with the leg all the more better.

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  1. Have you been to Peking Duck House and had the Peking duck there?

    What about smoked tea duck at a Sichuan restaurant like Grand Sichuan?

    The Roasted Long Island duck breast is also very good at the Bar Room at the Modern.

    3 Replies
    1. re: kathryn

      The best duck I ever had was at The Modern Dining Room. Sliced table side.

      1. re: kathryn

        Of the Sichuan places in Manhattan I think Wu Liang Ye does the best tea smoked duck by far. Photo attached.

        http://petercherches.blogspot.com

         
        1. re: Peter Cherches

          Second Wu Liang Ye's tea smoked duck.

      2. i'm sure i'll get crucified for this one, but...the Duck Ropa Vieja at Asia De Cuba is really terrific.

        1. It's hard to beat the duck at EMP! So to manage your expectation you shouldn't expect something like that to be easily found in the city!

          For a bit of an unusual twist, you can try the duck duck duck at Morimoto. It's e kinds of ducks (sort of), with a foie gras croissant, roast duck, soft duck egg, and red miso sauce. The roast duck was a whole duck leg. I had this dish two times there, one was prepared perfectly with crispy skin and juicy meat, while the other time was a bit dry and chewy. Granted I haven't been there for a quite some time, so I can't attest their recent quality. But when this dish is done right, it is quite delicious. (pic attached)

          Another good thing about this dish is that it is substantial in size, which fits your need.

          Another Japanese take on duck is at 15 East - Magret duck smoked with hojicha tea, with shitake mushroon and kabocha puree. it is a bit small though, so it may not be enough for you.

          Of course there is always Chinese roast ducks and peking ducks (two different things).

          Have you tried the duck at Craft? Simple yet perfectly executed and I can't complain about anything.

          I do enjoy the duck confit at Balthazar. Not as impressed by the one at Blue Ribbon. The duck confit at Gramercy Tavern (Tavern Bar) is also worth trying.

           
          2 Replies
          1. re: kobetobiko

            Wowwwww that duck from Morimoto looks amazing. I may just have to go there and order it. Is that picture of the duck duck duck?

            1. re: steakrules85

              Yes, it was, but it's also from a few years ago, so I don't know if it is going to be the same (even if it is still on the menu).

          2. My husband just raved about the duck for two at Alto - it looked beautiful, but I didn't get to taste it. It may only be on the menu in the winter.

            1. The Four Seasons farmhouse duck for two, carved tableside, is one of the best ducks I've ever had (and I love duck).

              1. Wow thanks for all the suggestions this is great keep em coming....

                Wu Liang's looks awesome. I am sorry to report Morimoto took it off the menu though ahhh. I'll check Alto's menu and Four Seasons menu to see if they still serve it.

                2 Replies
                1. re: steakrules85

                  Unfortunately, no duck on the menu at Alto. And it was not on the menu when we were there a couple of summers ago. Could be they only serve it during the cold weather months, or it might have been a special when MMRuth's husband had it.

                  http://www.altorestaurant.com

                  Btw, steakrules, I received some information in the mail from EMP indicating they are going to begin carving Chef Humm's duck tableside. I'll be interested to see if that means they will be serving diners the other parts of the duck in addition to the breast meat and the confit.

                  1. re: RGR

                    Now that I think about it - it was on the menu in September, fwiw.

                2. 2nd the Four Season's duck!