I have been obliviously going through life claiming to be obsessed with Peking Duck without realising I have had absolutely no clue where its back story or process came from. I write this article accompanied with a slice of humble pie admitting that I have now learnt what it means to be truly obsessed with Peking Duck.
The Plump Duck has rebranded and opened in Sydney’s appropriately named World Square contributing to the international flavours that have claimed there space, bringing international cuisine straight to our Sydney doorstep. Perviously named Tang Hui, the owners and operators quickly realised that this well kept local secret was now ready for the rest of the population to experience what is claimed to be “The Best Peking Duck outside of China”.
With natural enthusiasm and a twist of doubt, I optimistically prepared to not expect too much. (Remember, I have been claiming that i know my Peking Duck). From the moment I entered, I was instantly transported to a world of class, taste and fine dining. I honestly never associated the chaos that comes with Oriental Dining to place itself successfully in this caliber creating a romantic and sophisticatedly authentic dining experience. Like a set from high budget film, no detail is left to spare with artifacts and settings transporting you into another part of the world.
I was greeted by the Chef who took me on a tour showing me how the ducks are prepared from the moment they are farmed to being wrapped in pancake. The Chef educates me on how these ducks are washed and filled with air (to create the “honeycomb” effect) which separates the skin fat from the meat (best compared to a similar result to crackling). The ducks are now left to hang & chill for a precise period of 3 months - making sure they are not cooked a day earlier or later. Any days after the 3 month period, the duck no longer tastes the way it should. Lightly glazed with a perfect amount of honey - too much honey can burn the duck, they find themselves being served with all the pieces needed to create the ultimate Duck Pancakes.
But wait, there’s more… in addition to the carefully instructed and mathematical way of eating as narrated by the Chef, from dipping the skin in sugar, to measuring 70% sweet soya bean and 30% mustard, the regular ingredients such as red onion, cucumber and shallots find themselves waiting to be stacked on. The difference here at The Plump Duck, is that the Chef has tried to add a local Australian ingredient…. Pickles. Inspired after a late night out eating a cheeseburger at McDonalds it occurred to the Chef that the Duck pancake was synonymous to the burger. (Pancake = Bun, Meat Patty = Duck) therefor it made sense to add a pickle. And without judging, I tried it and was VERY impressed.
The new twist to a Duck Pancake had successfully been introduced!
The Plump Duck also served an incredibly well prepared Tooth Fish which are fished in the small non polluted part of Antarctica making supplies limited to most of the world. Sitting in a 7 fruit sauce, garnished with fried sweet potato shavings, this fish borders on desert than the typical seafood palette one would expect. Next was a Prawn Curry that was served with fried bread - a very informal but attractive way of eating this dish. The Truffle Risotto also stands alone as an incredible dish with the truffle mushrooms dominating making it an extravagant meal. Dessert came with a Parfait that was sprinkled with Truffle (that was a first for me) accompanied by a 5 hour prepared and soaked pear which surprisingly had a very mild taste considering its flavour absorbing preparation.
The Plump Duck has now officially given me the right to (continue) claiming that I know my Peking Duck and I’m convinced this is definitely the "Best Peking Duck Outside of China”.
Check it out for the ultimate date or well respected meeting / gathering of minds. For the duration of the dining experience, get ready to feel like you are no longer in Australia, except when you get a taste of that good ol’ aussie pickle.
