This Friday 16th June Duck Restaurant on Fade Street will be venturing away from their speciality Hong Kong style BBQ duck to feature an extraordinary menu item using Yeo’s Satay Sauce: Satay Chicken Rice.
To sweeten this savoury special, Duck is offering a voucher to redeem a free Yeo’s Satay Sauce (1 x 250 ml) for the first 100 customers who order the dish. The sauce is available at their sister store Asia Market around the corner, on Drury Street.
The dish truly showcases the authentic flavours of Hong Kong style roasted meats, highlighted by the premium 100% Irish duck from Silverhill used.
Duck’s secret weapon is a traditional “Bullet oven”, named after its characteristic torpedo shape, which allows heat to circulate around the meat, which is hung upright inside the oven. The result is tasty, succulent meat, encased in a delicious shining skin. All meats are cooked this way at Duck, including of course their signature bird, as well as chicken and pork.
Aside from cooking, an enormous amount of skill and training is required to prepare and carve the meat once is has been cooked. Fortunately, Duck’s Master Chef Kwan and Yip have over 30 years experience in Hong Kong, roasting meats in this style of oven.
Hong Kong roasted meats are commonly served on a bed of boiled rice or noodles with a simple sweet soy dipping sauce. Traditionally the meat is served on the bone, however at Duck they offer it on or off the bone, for those in a hurry. The restaurant also serves crispy pork belly and honey BBQ pork ribs, and mouth-watering sides and snacks like duck spring rolls and pancakes, stir fried Chinese vegetables and Chinese soup.
Duck is open Sunday to Wednesday from 12:00 pm to 8:00 pm and Thursday to Saturday 12:00 pm to 10:00 pm.
More information: duck.ie