Our Peking Duck – The Dish Everyone Talks About
If you’ve been to Duck in Heaven, chances are you’ve heard about the duck. It’s the dish people lean across the table to say “you have to try this”.
We take it seriously. Each duck is air-dried in our cool room until the skin is perfectly crisp, then slow steam-roasted with spices tucked inside so the meat stays juicy and full of flavour.
When it hits your table, it comes with our house-made plum sauce, not the bottled kind, but one we make ourselves with a splash of orange marmalade for that little citrus kick.
It’s not complicated food. It’s simple, but done right. The kind of meal that makes you pause mid-conversation, close your eyes, and actually taste what’s in front of you.
Best Peaking Duck in the Illawarra
We didn’t build this dish to be flashy or to copy what’s happening in Sydney. Jeni wanted it to feel approachable, but unforgettable. Something you could share at the centre of the table and know you’ve ordered the right thing.
Order it on its own, or as part of our degustation where it shares the stage with duck gyoza and san choy bao. Either way, if you’re coming to see us, the Peking Duck is the one you don’t want to miss.
See what the Illawarra Mercury had to say about our unique Thirroul Restaurant.
