Set dinners here utilize Australian free-range Aylesbury ducks—reared on the rolling hills overlooking Port Campbell on Victoria’s Great Ocean Road.
Roast turkey might be the poultry of choice for Christmas dinners in Hong Kong, but duck-loving gourmands planning a more intimate affair this festive season should head to the sky-high Ritz-Carlton hotel, where The Lounge & Bar on the 102nd floor is putting the spotlight on a rare heritage duck breed from December 10 through January 2019.
Set dinners here utilize Australian free-range Aylesbury ducks—reared on the rolling hills overlooking Port Campbell on Victoria’s Great Ocean Road—that are fed on a diet of seasonal fruits like strawberries, quinces, and pears. This gives the meat a distinctive flavor and a nutritional density largely absent in more common breeds.
Diners will first tuck into a salad of winter greens topped with smoked duck slices, roasted beetroots, and toasted hazelnuts; next up are two kinds of duck soup, followed by an entrée of oven-roasted duck leg confit on a bed of spelt. Dessert is the only duck-free component of the decadent multicourse meal, comprising a scoop of vanilla ice cream and lamington cake drizzled with a cinnamon-infused plum compote.
More information here.
This article originally appeared in the December 2018/January 2019 print issue of DestinAsian magazine (“Bill of Fare”).