Top Duck dishes in San Francisco

Roasted duck in red curry

Stir‑fried egg noodles with julienned duck, chicken, vegetables, duck jus and white pepper

Mid-course duck thigh and meatball plate with a pineapple sabayon riff.

Features house-made pâté and roasted duck served on a toasted baguette with pickled vegetables.

Crispy‑skinned, tender Peking duck that offers a smoky, rich counterpoint to the spice

A nostalgic, playful riff combining rich duck liver with sweet‑savory jam in sandwich form

Crispy-skin roast duck with pancakes and scallions

Rich, flavorful duck that impresses even duck‑skeptical diners with its depth and execution

Seared duck breast with cherry reduction

Baked macaroni with rich duck rillettes and a crispy breadcrumb topping, a decadent and highly praised comfort food.

Silky duck liver on toast with sweet‑tart figs and balsamic, a rich bite to start

Savory‑sweet duck liver in stroopwafel form—textural contrast, rich flavor

Smoky half‑duck served multiple ways—breast, confit leg, fried wing—around peanut fried rice, rich and texturally varied

Silky duck liver mousse with banana bread, pineapple marmalade, and pink peppercorn—rich and indulgent

Tender, smoky Peking-style duck served with smashed banana fingerling potatoes and a rich espresso-honey jus.

Dry-aged duck roasted whole over open flame, carved tableside with crackling skin and deeply concentrated flavor

A double duck experience — crispy-skinned confit leg alongside a rosy seared breast from Maple Leaf Farms.

Silky egg custard rich with duck liver and truffle, layered and indulgent

A refined canapé with duck galouti on éclair, accented by apricot leather and nasturtium—elegant and inventive

Crispy duck-confit croquettes, popular bistro starter.

Sliced roast duck with pineapple, bell pepper, Thai basil, and tomato in a rich red curry sauce — the signature dish and a must-order

A rich, honey‑fennel lacquered duck half—deeply savory and luxurious.

Lacquered skin that crackles audibly, giving way to succulent, well-rendered meat. Carved tableside for dinner service.

Silky duck liver mousse with Napa cabernet‑grape reduction and Acme baguette, rich and balanced

Slow-cooked duck leg with crispy skin, served with potatoes gratin and haricot vert in a port reduction.

Lacquered duck with impossibly crispy skin, served in fluffy steamed buns with hoisin — the house showpiece

Duck prepared in the Occitan demi‑deuil style—black truffle slices under the skin—roasted over coals

Smooth pate served with strawberry or kumquat marmalade, crostone, and arugula.

Tender duck breast with Parsi‑style potato hash, roasted chicories, pear and pistachios in a rich orange‑caramel jus

Tender duck hearts kissed with Caribbean jerk spice, served with bright pickled pineapple that cuts through the richness — not for the faint of heart, literally

Rich duck confit paired with pumpkin purée, persimmon and tangy sour orange jus

Crispy fried duck over rice finished with black truffle

Duck rillettes with grilled bread and kumquat‑red flame raisin marmalade

Smooth, decadent duck liver mousse paired with delicate almond financiers.

Savory croissant stuffed with duck confit; the dish reviewers reach for over the sweets.

Crispy egg rolls filled with rich, tender duck confit, offering a playful fusion of French and Vietnamese flavors.

Rich, savory duck tucked into a crispy corn tortilla with melted cheese — a premium twist on the classic that justifies its existence

Tender braised duck folded into handmade pasta tubes, blanketed in rich sauce -- deeply comforting and impossibly savory

Sourdough‑based French toast topped with rich duck liver mousse—luxurious, savory‑sweet contrast

Steak‑cut fries tossed in duck fat and umami seasoning—crispy, rich, and repeatedly called a favorite share plate

Perfectly pink duck breast with crispy skin and seasonal accompaniments, a hearty non-pasta option

An intriguing temperature-contrast dish that showcases the kitchen's playful creativity

Tender, slow‑cooked duck with crispy skin and rich flavor