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Peking Duck as 2 courses???

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Peking Duck as 2 courses???

eve | Sep 22, 2005 11:38 PM

Back in the hood (Brooklyn), our favorite Chinese restaurant (Ming's), serves the Peking Duck as 2 courses--first, carved tableside, rolled with hoisin sauce in the wrappers, second, any left over meat (and there is plenty by the way) is trimmed off the carcass and served with mixed veggies.

Is there any place in Manhattan that serves this way? Always so disappointed when they take away the carcass to dispose of (or to add to a stock pot??).

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