How a Hong Kong French bistro is making a ‘macabre' fine-dining dish ‘more approachable'
Part of the allure of the traditional French dish is its elaborate table-side preparation as the duck's juices, blood and marrow are pressed out and added to a thick, rich sauce that is served with the meat.
But many gastronomes have never tried the dish because so few restaurants offer it.
A new bistro in Hong Kong's Sai Ying Pun neighbourhood aims to change this by introducing the dish to the masses.
Whole roast dry-aged duck at Le Colvert. Photo: Jonathan Wong
At Le Colvert, operated by a small French team including restaurant manager Hubert Dubouix and chef Guillaume Sejourne, pressed duck is the signature dish.
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