Go Duck Yourself 去你鸭的
Asian restaurant · Bernal Heights
439 Cortland Ave, San Francisco, CA 94110
Highlights
Cantonese BBQ: roast duck, char siu, crispy pork belly
Cantonese BBQ: roast duck, char siu, crispy pork belly
"Like a cohesive no-skips album (looking at you, Rumours), each Chinese porcelain plate at Go Duck Yourself is slightly different, but they come together to make one gorgeous spread. The delicate blue and white floral patterns contrast with the glistening charsiu, roast duck, and mounds of sticky fried rice that land on your table. Each one has a distinct personality, but there's one flanked by adorable flower trios and teensy leaves that we have romantic feelings for." - julia chen 1
"It’s impossible to imagine how well the team at Go Duck Yourself packages their moist, sweet, crispy duck. The food arrives foil-wrapped just as it should be, reminiscent of fast food handed out the window. Nothing is soggy, nothing too dry, either. It’s spendy, but well worth the cost. Order the exquisite sesame balls, toasted seeds providing a lovely nuttiness." - Dianne de Guzman
"Some of the most exciting food in the city is coming out of Go Duck Yourself. The heirs to China Town’s historic Hing Lung moved the family business to Bernal, brought the family recipes with them, and turned things up a notch. The menu remains tight and everything is outstanding: sweet char siu with a nice char; juicy roast duck with the crispiest skin; and two sauces for dipping — one rich like gravy, the other tangy and reduced with meyer lemon and stonefruit. Chewy bao buns, thinly sliced scallions, and hoisin sauce play supporting roles to keep everything together. The Hing Lung family recipes remain in good hands and the price is right. This spot should be at the top of everyone’s list." - Matt Tillquist
"There’s been a lot of fantastic new duck to try in SF lately (hi, Z&Y Peking Duck), and the latest (and most ridiculously named by a landslide) newcomer is Go Duck Yourself. The people behind the now-closed Hing Lung Company just opened this dine-in spot in Bernal Heights, and you should spend immediate quality time with their excellent Cantonese roast meat. As you’ve probably guessed, the well-deserved headliner is their duck, which arrives deboned, glistening with fatty-crispy skin, and is best dunked in the side of sweet and tangy plum vinaigrette. But don’t get so dazzled by the duck that you overlook their equally excellent charsiu—the neatly lined-up slices are thick, caramelized, and flawless. " - julia chen 1, ricky rodriguez, patrick wong
"Chuckle all you want at the name of this Bernal Heights spot, but joke's on you if you don’t take these Cantonese roast meats seriously. The people behind the now-closed Hing Lung Company swapped plastic takeout containers of BBQ for glistening platters of duck, pork belly, and charsiu—and they’ve nailed them all. photo credit: Carly Hackbarth photo credit: Carly Hackbarth photo credit: Carly Hackbarth The set-up is simple: a few tables, bar seats, and a window into the kitchen where hunks of pork and whole ducks hang in the back. After ordering via QR code, your food comes out in less time than it takes Adele to sing an impassioned bridge. Yes, the titular duck is required—it arrives deboned and sparkling with fatty-salty skin, and is best dunked in the side of plum vinaigrette. But don’t get so dazzled by the fowl that you overlook the sorcery they’re performing in the pork department, like the equally excellent charsiu and crispy pork belly with charred edges that goes well with a side of garlicky greens, steamed rice, or bao. Get here for your next quick lunch or a family dinner after strolling down Cortland in search of a new candle holder. Food Rundown photo credit: Carly Hackbarth GDY Cantonese Roast Duck If you’re here, you’re eating the duck. The meat is so soft you could practically take a bite with a longing stare. For best results, take one of the steamed buns and soak up the juices that pool up at the bottom, mixed with the plum vinaigrette and duck jus. photo credit: Carly Hackbarth Charred Pork Collar Charsiu is not some supporting character in this duck-centric universe—the sticky marinade and caramelized corners make it a contender for the best dish here. Sticky Fried Rice The lap cheong and duck liver sausage in this lotus-wrapped dish are a bit bland. You can skip this in favor of regular steamed rice and a different meat dish. photo credit: Carly Hackbarth Crispy Skin Pork Belly This typically sells out quickly, so if it’s on the menu, hop on it. The pork belly cubes have a good amount of fatty skin that sticks to your teeth like meat-candy when you take a bite. Snag an order for the table to share—this is a decadent and fantastic dish." - Julia Chen
