Duck Sauce: Food Fusion In Newtown Borough

on South State Street is a restaurant I am glad I finally got to try. Its “Eurasian” food, a union of European combinations fused with Asian technique and ingredients make it a stand out from other Asian restaurants in the area. Though Americanized Chinese classics like General Tso’s chicken, chow mein, egg drop soup and pepper steak are on the menu, original twists like duck spring rolls, moo shu rolls, wok seared beef and spicy pineapple fried rice set it apart.

Duck Sauce is housed in the historic Whitehall building, a space that served Newtown as a hotel from 1843 to 1979. After nearly burning to the ground in the early 80s, the building was extensively renovated and reopened in 1983. Walking in to Duck Sauce you still get a sense of the building’s history. The interior rooms are large and the walls are adorned with original artwork, sculpture and carvings. A blown glass light fixture sits under a skylight adding color and light to the otherwise dark space.

It was a busy Saturday night when we were there. We were smart to arrive early as we did not make a reservation and a private party had booked the back room. We were seated immediately at a table in the front window that overlooks the historic building’s porch. We saw the place fill up and a line form at the door. Customers came in for pick up and from the greeting they got it was not their first time making the trip.

A server was quick to the table with menus, a large basket of fried wontons, mustard and duck sauce. There is no liquor license but the state liquor store is just a couple of blocks away if you need it. Tea was delivered in a beautiful cast iron teapot along with iced water.

One side of the menu is classic American Chinese; the other has appetizers, some sushi and their innovative “Eurasian” choices. Items like asparagus salad with prosciutto and champagne dressing ($8.50), lobster salad with mango and lemon dressing ($20.95), pine nut chicken with spinach and vermicelli ($13.95), crispy chicken with lemon caper sauce ($13.95), rack of lamb with nut crust ($28.95) and grilled seafood with tequila lime cream sauce ($18.95) are all a far cry from the usual order by number cookie cutter Asian restaurants that dot our area. Americanized Chinese classics are there but made with technique and ingredients to match the unique Eurasian choices.

We wanted to try food from both sides of the menu, opting for duck spring rolls ($4.20), a moo shoo roll ($7.95), a shrimp tempura sushi roll ($8.95) and a Thai seafood soup ($3.95) that was a special for the night. For entrees we ordered a delicious sounding wok seared beef ($13.95) from the Eurasian menu, Dan-Dan noodles ($6.95) and three-delicacy Hunan-style ($23.95) from the traditional Chinese.

First up was the Thai soup, it was filled with shrimp, tomato, mushrooms, peas and sliced scallops. The broth had just the right amount of spice and a deep lemon grass and red curry flavor, a great start. The moo shoo roll and duck spring rolls roll were also very good. The moo shoo filled with cabbage, egg, pork, scallion and hoisin sauce in a traditional Chinese pancake, all of the traditional moo shoo with non of the work. The duck spring rolls were tasty but the duck flavor was lost in the crispy fried wrapper. A small pickled fennel and crab salad accompanied the spring roll adding a nice touch. The tempura roll was colorful but the shrimp lacked flavor, we had to rely on a Japanese mayo and fish egg sauce for taste.

We waited a while for our entrees but the packed house justified the time.

The wok-seared beef was a play on steak frite. The tender beef seared with garlic, caramelized onion and finished with rich sweet ginger soy and shoestring potatoes. A bed of raw spinach seemed a disappointment until I wilted it with the warm beef, fantastic. Dan Dan noodles were a little disappointing. Though loaded with nicely cooked thin sliced chicken the dish lacked the traditional spicy sesame infused sauce that works well with egg noodles. The three-delicacy Hunan was a lot of protein–scallop, chicken and shrimp, but it was short on flavor, relying on broccoli and onion to give it texture and depth. 

I liked Duck Sauce and would go back, especially for the wok seared beef and moo shu roll. The staff work hard and they aim to please. The night we were there was very busy and I can understand our wait for entrees. I was told that they have lower prices at lunch for the same menu with smaller portions, maybe a great excuse for a return.

Duck Sauce is located at 127 S. State St in Newtown Borough. Call 215-860-8873.