Peking Duck House


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In a Nutshell

  • Two-course Peking-duck meal
  • Vegetarian options
  • Reviewed by New York Times

The Fine Print

Promotional value expires Nov 27, 2011. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Limit 1 per visit. Valid only for option purchased. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

When it comes to clairvoyant pastries, breaking apart a fortune cookie is much more dignified than digging through a jelly donut in search of a mini magic 8 ball. Foresee a future of flavorful fare thanks to today's Groupon to Peking Duck House, located in Orange. Choose between the following options:

  • For $12, you get $25 worth of Chinese cuisine during dinner.
  • For $6, you get $12 worth of Chinese cuisine during lunch.

Praised in the New York Times for its Chinatown-style fare, Peking Duck House and its skilled chefs serve up a variety of authentic Cantonese dishes, along with the famous Peking duck. The two-course Peking-duck ($19.95/half, $35.95/whole) endeavor starts with traditionally grilled crispy duck and wraps up with a duck-and-vegetable sauté. Feel free to peruse the menu and interrupt debates about the merits of stop signs with crowd-pleasing starters, such as the homestyle fried tofu ($5.99) and popular pan-fried dumplings ($6.75). Guests can also furnish vacant tabletops with dishes such as the shredded crispy beef, drenched in a tangy and spicy sauce ($13.95), classic chicken with broccoli ($13.75), or moo shu pork, its flavorful pork slivers neighbored by eggs, sundried tiger-lily flowers, veggies, and four crepes ($13.95). Or commemorate the first symphony dedicated to vegetables by plucking at the spicy string beans in garlic sauce ($9.95).

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.

Customer Reviews

The service and food were excellent! I definitely plan on coming back to try more dishes.
Anna C. · October 3, 2012
My family and I had an absolutely wonderful time! Everything we ate was amazing and fresh. The owners were delightful and extremely is a place I recommend to everyone!
Lindsay M. · September 19, 2012
Delicious and authentic!
Kristin N. · May 9, 2012

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