Laque Duck Parlor
Saturday, November 19, 2011 from 6:30 PM to 9:30 PM (PST)
San Francisco, CA
Laque Duck Parlor
Saturday, November 19th | 6:30pm
$50 | BYOB
Exact location emailed the day of the dinner
A note about seating: We're hosting our dinner in a unique 102-year-old building in the Mission, which features interesting architecture. Most tickets will be for seats at a communal table, but we have some interesting options. We have a cozy nook where you can sit Morrocan-style on a low bench with pillows, so please select those tickets if you'd like to share that table with a group up to 7 seven friends. For the lovebirds out there, we have a private sweetheart table where you can whisper your sweet nothings without anyone overhearing.
basket of SHRIMP CHIPS
handmade U.S. wild rock shrimp chips
bowl of MACKEREL RICE PORRIDGE | CHAO CA
rice porridge with a salted mackerel, slow cooked egg,
ginger, scallions, and white pepper
DUCK CONFIT IMPERIAL ROLLS | CHA GIO
with mustard greens, and egg noodles
wok fired CHINESE LONG BEANS
with dried shrimp and chilies
LAQUE DUCK BUNS | VIT QUAY
crispy roasted duck in steamed buns, hoisin, cucumbers, scallions
black sesame powder and almond cookies
a fresh plate of DRAGON EYES fruit
The Laque Duck Parlor was inspired by dishes we’re obsessed with, like Laque Duck, a Peking duck marinated in lime and fish sauce. We’re doing duck two ways: one more Vietnamese (Duck Confit Imperial Rolls, inspired by a soup dish) and Laque Duck Buns that gives a nod to it's Chinese roots with its highly coveted browned, crispy skin, which we achieve by using state-of-the-art technology (aka air compressors). Learn more about our process here.
Our Shrimp Chips, a requisite with Peking duck, were handmade using a three-day process involving some serious summer sun, typically done in Southeast Asia but something we’ve never seen in the States. Wok-Fired Chinese Long Beans is one of our favorite dishes to eat out and fight over with our friends (so much it’s necessary to order at least two). And as customary after a banquet, we’ll be serving dragon eyes, a fresh fruit similar to lychees, but smaller and sweeter.