04 · THE OVEN
Peking duck, no pre-order needed
Peking duck comes from China's imperial kitchens, where it has been made for more than six centuries. It is all about the skin: lacquered, then roasted until thin and crisp, it is eaten rolled in a crêpe with a little scallion.
Many people assume it has to be ordered a day ahead. At Impérial, our ducks go into the oven every morning, so Peking duck is on the menu all day, from 11 am to 9 pm. Just ask for it at the table.
In Brossard, it comes with twenty crêpes, at $75. In Pointe-Claire, it is served with its crêpes, at $78. To eat it, lay a piece of skin on a crêpe, add scallion, roll it up and bite in, skin first, while it is still hot.
It is not our only duck. On the Cantonese BBQ side, crispy roast duck (明爐火鴨) is sold by the half at both locations, and BBQ roast duck (明爐燒鴨) in Brossard. And for a banquet, Peking duck can go on your tables' menu.
Peking duck is served every day from 11 am to 9 pm, in Brossard and Pointe-Claire.
See the menu: Brossard · Pointe-Claire