Mains
Smoked Duck & Ember Rice
Finished at your table, scraped from the crust up.
$58
Contains soy
About this dish
Clay pot, salted plum, native thyme. Finished at the table.
Duck is dry-aged eight days, then cold-smoked over native thyme before it ever sees heat. The breast is cooked on the crown and rested longer than it is cooked.
The rice goes into a clay pot with the rendered fat and is left to catch on the base until there is a proper crust. It comes to the table in the pot and is scraped and folded in front of you — the crust is the point.