The Ritz-Carlton, Hong Kong is Now Serving Rare Heritage Duck Dishes

Set dinners here utilize Australian free-range Aylesbury ducks—reared on the rolling hills overlooking Port Campbell on Victoria’s Great Ocean Road.

Oven-roasted duck leg confit on a bed of spelt.

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”).

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