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  • July 22, 2014
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Results 1 - 10 of 254 for rubber duck

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  1. Empire City Roasted Duck

    Posted Jan 19th 2012, 12:00am

    ... pastry (HK$30 for three) was oily. Recommended dishes: we were intrigued by the menu category of duck 'parts', which included intestines, brains and tongues. We ended up ordering only the marinated duck liver- a delicious cold dish that, delicately flavoured with rice wine, was as good as many foie gras dishes we've had at French restaurants. Marinated pork kidneys (HK$55) had ...

  2. The Fat Duck Cookbook

    Posted Mar 14th 2010, 12:00am by Susan Jung

    ... Susan Jung The Fat Duck Cookbook By Heston Blumenthal The Big Fat Duck Cookbook cost more than HK$2,500. This modest edition of the same is more affordable- and it contains everything ... all their senses when eating his food, not just sight, smell and taste. A table at his Michelin three-star restaurant, The Fat Duck, in the pretty village of Bray, England, must be booked ...

  3. Let them eat duck

    Posted Jul 13th 2008, 12:00am by Susan Jung

    ... raise a toast to liberte, egalite and fraternite- and get cooking. Duck breast au poivre This preparation is usually used on steak but it also works well with meaty duck breasts. Magret, the breasts from ducks fattened for foie gras, are large- each weighs about 500 grams and should suffice to feed two. They're also fatty but I recently learned a technique that renders out most ...

  4. Roka

    Posted Sep 25th 2008, 12:00am by Susan Jung

    ... master sauce (HK$190) were tough, and while the chicken soft bones with chilli teriyaki (HK$50) had good flavour, some of the pieces were like rubber. The udon noodles with confit duck, spicy ...

  5. Lift your game

    Posted Jan 08th 2012, 12:00am

    ... Susan Jung Duck breast is one of the easiest meats to prepare, and there's very little waste. The fat that renders out as the duck cooks is delicious when used to saut?potatoes or vegetables. Because duck has so much flavour, it needs just a simple seasoning, although its slightly gamey taste pairs beautifully with a fruity sauce. Duck a l'orange (pictured) Canard ...

  6. King's Palace kitchen

    Posted Jul 07th 2011, 12:00am

    ... with a dusting of white pepper powder. Our platter of char siu and roast duck (HK$118) was small- there were just six pieces of each- but flavourful and tender. The skin on the goose had a nice ...

  7. Food

    Posted Mar 19th 2009, 12:00am by Susan Jung

    ... Tsim Sha Tsui Tel: 2113 7925 Open: noon-3pm, 6.30pm-11pm Signature dishes: Pressed duck (one week advance notice), burgundy snails gratin, bouillabaisse, daube of beef bordelaise. $$$$ ... emulsion, warm duck foie gras with sweet and sour red berries. $$$$$ Chez Patrick 26 Peel Street, Central Tel: 2541 1401 Open: Monday-Saturday noon-2.30pm, 7pm-10.30pm (Branch in Wan Chai, tel: 2527 ...

  8. Magazines - Post Magazine - FOOD

    Truc: confit, a fat-fabulous way to preserve meat

    Posted Nov 04th 2012, 12:00am by Susan Jung

    ... at room temperature, we can use less salt than they did in the olden days (salt, too, is a preservative). With confit, fatty meats such as duck, goose and pork are submerged in rendered duck ... the meat shrinks as it cooks, it's best to start out with larger pieces. Order older, larger ducks or geese from poultry specialists and cut up the birds yourself. Lightly sprinkle the pieces ...

  9. Tai Fung Lau Peking Restaurant

    Posted Feb 07th 2010, 12:00am by Rebecca Tsui

    ... the justifiably famous mutton hotpot. What's hot: Peking Duck, the traditional Peking-style roasted duck, is a must-try. Peking duck is a good way of telling if a restaurant is worth going to. Tai Fung Lau's Peking duck is famous for its thinly sliced, crispy skin. It's served with the traditional accompaniments: pancakes, sliced cucumber and spring onion, and sweet bean sauce. ...

  10. Magazines - Post Magazine - Food & drink

    Q&A with Dong Zhenxiang

    Posted Sep 02nd 2012, 12:00am by Vanessa Yung

    ... Vanessa Yung The chef at Beijing's Da Dong Roast Duck Restaurant, who recently made a guest appearance at the Mandarin Oriental, talks about why he became a chef and how he has ... and was [named] the 'king of seafood'. Even though he's in his 80s now, we still work together and see each other often."   What's so special about Da Dong's roast duck ...




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