Carnivore Club dinner will be just ducky
Updated: 2015-09-11 15:44
(chinadaily.com.cn)
|
|||||||||||
 |
|
Tasting Plate. [Photo provided to chinadaily.com.cn] |
The latest edition of chef Rob Cunningham's Carnivore Club – featuring menus designed to use all parts of an animal – will focus on duck, with guest chef Li Dong from Jing Yaa Tang coming over to Cunningham's Feast restaurant to jointly present a special four-course dinner on Sept 17.
The one-night-only menu starts with a tasting plate of marinated duck tongue, duck foie gras, tea-smoked duck breast, eight-treasure duck-neck sausage, sauteed duck liver with mustard and shitake mushroom salad. That's followed by a sweet-and-sour duck soup with blood tofu, then the main course: twice-cooked duck leg with peach and star-anise chutney. Dessert is coconut panna cotta.
Cost: 238 yuan plus 15 percent service charge.
5:30-10 pm Sept 17; Feast at East Hotel Beijing, 22 Jiuxianqiao Road; www.east-beijing.com; 010-8426-0888.
Related Stories
Out of the cold 2015-09-11 08:05
Look who is cooking 2015-09-08 08:24
Looking at effects of sober month, wines on airplanes 2015-09-08 08:15
Back to basics 2015-09-04 08:16
Dense pastries offer holidaymakers a bite of the moon 2015-09-04 08:16
Today's Top News
US to accept 10,000 Syrian refugees
Greek conservative to seek pact with leftists first if he wins election
Russian military experts present in Syria
Britain calls for talks to calm Northern Ireland crisis
Hungarian TV journalist fired for tripping up fleeing migrants
Inside look at new products launched by Apple
Economy will not see a hard landing: Premier Li
China's CPI up 2% in August
Hot Topics
Lunar probe , China growth forecasts, Emission rules get tougher, China seen through 'colored lens', International board,
Editor's Picks
|
|
|
|
|
|