Though his chariot oil, sword polish, and fax paper are now obsolete, people still enjoy General Tso's chicken. Make a coordinated attack on hunger with today’s Groupon: for $12, you get $25 worth of Chinese fare for dinner at Peking Duck House in Orange. Dinner is served beginning at 4:30 p.m. Monday–Friday and 3 p.m. on weekends.
Lauded in the New York Times and named one of the 100 best Chinese restaurants in the country, Peking Duck House slings an accolade-earning menu of authentic Cantonese dishes. The eatery’s signature peking duck ($17.99 for a half order) cossets palates across two distinct courses, commencing with crispy duck grilled in a traditional style and paired with house-made crêpes, scallions, and the chef’s special sauce. The second course showcases tender duck meat accessorized by sautéed vegetables, which are mixed and seasonal, like public opinions about using snow as currency. Forks can plunge into the triple garlic delight, teeming with jumbo prawns, beef, and chicken in garlic sauce ($12.99), and guests can quell belly rumblings with the shredded crispy beef ($9.99), which commingles with shredded carrots and celery in a sauce as spicy as a pinup poster of a tamale.
Peking Duck House
Lauded in the New York Times for its "clean and delicate" flavors, Peking Duck House's menu earned the restaurant a coveted spot on the list of the 100 best Chinese restaurants in the country. The kitchen's Cantonese-style dishes come courtesy of Chef and owner Harry Wu, who––according to Times reporter Stephanie Lyness––often appears tableside to serve his signature Peking-duck dish. The namesake feast––available as a whole or half duck––arrives in two distinct courses, opening with crispy, grilled slices of duck, waiting to be snuggly wrapped up in homemade crepes, sprinkled with scallions, and drizzled with a special sauce. Then, colorful slivers of seasonal veggies are sautéed with more tender morsels of meat, and paired with a side of rice, which may be eaten or thrown at nearby newlyweds.
Other Cantonese favorites include classics such as kung-pao chicken and pan-fried dumplings as well as house specialties such as clams in a spicy black-bean sauce. Spicier dishes are noted with a tiny chile-pepper icon to warm sensitive taste buds or hungry snowmen, while five steamed entrees are prepared sans salt, oil, or cornstarch to cater to the calorie-conscious.
500 Boston Post Rd.
Orange, Connecticut 06477Get Directions