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

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