Top Roast Duck dishes in Toronto

Cantonese-style roasted duck over steamed rice with dark soy — the skin lacquers up properly and the fat renders without going greasy

Whole or half duck with lacquered skin that cracks audibly and meat that stays juicy to the bone — the flagship and the reason regulars drive here specifically.

Whole or half roasted duck with crisp mahogany skin and juicy meat, served over rice or chopped to order.

Halved or quartered roast duck over steamed rice with ginger-scallion sauce — the benchmark dish for any Cantonese BBQ counter, and the one to judge the kitchen by.

Whole-roasted duck with crisp, rendered skin and fragrant five-spice — carved to order from the front display case

Cantonese-style roast duck with crisp amber skin and tender meat, served over white rice — the other pillar of the BBQ menu

Whole or half duck with burnished skin and moist dark meat, served over rice with a light soy drizzle

Cantonese-style roast duck with lacquered skin and moist flesh — a reliable order whether on rice or as a platter

Whole-roasted duck carved to order, skin rendered to a mahogany lacquer, served with house sauce over jasmine rice

Cantonese-style roast duck — crisp skin, juicy meat, served over rice with house soy sauce; a reliable version of a notoriously difficult dish

Cantonese roast duck with lacquered skin and clean rendered fat — best ordered as a half-duck portion over rice

In-house Cantonese BBQ — roast duck with crackled skin and juicy flesh, or char siu with a lacquered, slightly caramelized bark

Half-duck roasted until the skin crisps and the meat loosens from the bone, typically served with red cabbage and dumplings

Cantonese-style roast duck with crispy skin and tender meat served over rice, a staple of the BBQ rice format

Rendered duck with lacquered skin and accompanying condiments for tableside assembly — the kind of execution that justifies the price point

Cantonese roasted meats over steamed white rice with a side of blanched greens — the workhorse of the menu and the best read on kitchen consistency

Cantonese-style roast duck with lacquered skin and tender, well-rendered meat — a reliable anchor dish in the Cantonese roast meat tradition