What You'll Get
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).
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.
About 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.