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Newly launched at Ming Palace, Corus Hotel KL last week is the London Roast Duck. Dubbed the "Best Duck in the World", this special duck has travelled far to reach our shores.
These free-roaming ducks are fed a diet of maize, soybean and wheat, which results in tender and non-gamey meat. Each duck weighs approximately 2.8kg and is exactly 43 days when selected for slaughtering, and soothing music is played to calm the ducks before slaughtering.
Once the duck reaches the kitchen of Ming Palace, they are carefully marinated with a selection of herbs and spices, to create the spectacular London Roast Duck or Peking Duck dishes on offer.
The London Roast Duck is priced at RM98 for half a duck, or RM188 for a whole duck. The duck is marinated with five spice powder, chef's special salt and other spices, and subsequently given a vinegar bath and hung for 6-8 hours for it to thoroughly dry. Spring onion is added to the cavity and sealed to keep in the juices and it is then roasted in the traditional Apollo oven for 30 minutes. It gets a final bath in hot oil before serving with chef's special homemade plum sauce. The duck is undeniably tender with beautifully crisp skin, well-worthy of its title.
Alternatively, guests can opt for the 3-course set meal that comes with the London Peking Duck, priced at RM198 per duck. For the first course, the paper-thin crispy skin is skillfully removed and then wrapped in steamed pancakes with hoisin sauce, spring onions, cucumber.
Helming the kitchen here at Ming Palace is Executive Chef Ng who has over 42 years of culinary experience.
For the next course, guests can choose to either have it stir fried with chilli pepper and salt, or with ginger and spring onion or have it cooked in a soup. We had the Herbal duck soup with Chinese herbs, dried scallop and ming mok yee, doubled boiled for 4 hours - full of goodness and warming.
For the third course, guests can choose between the Fried spaghetti with duck fillet cooked with Asian herbs and spices OR the Aromatic fried rice with duck meat. The former is a change from the usual egg noodles used in preparing this dish.
Black sesame tong yuen in ginger syrup (from a la carte menu)
Ming Palace, Corus Hotel KL
London Roast Duck menu at Ming Palace
Available for both lunch and dinner. For reservation, please call 03-2161 8888 or email fnb@corushotel-kl.com.
Pork-free.
Opening times: Lunch 12pm - 2.30pm, Dinner 6.30pm - 10.30pm.
Location: Ming Palace Chinese Restaurant, Corus Hotel KL, Jalan Ampang, 50450 Kuala Lumpur, Malaysia.
Tel: 03- 2161 8888
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