Porcine, Paddington

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Have you heard of a duck press? Porcine in Paddington serves this 19th century French classic tableside with just one duck for $200 available per service. The beautiful burnished duck is presented to us by head chef Nik Hill who explains the process and about the duck. He begins by slicing the duck breasts off the bones, and the wings are also dispatched and taken away to be flash fried. The bones and carcass are added to the press and slowly pulverized so all the bone marrow and juices are extracted. This is then used to thicken the duck broth, mushroom and madeira sauce which also happens to have a chunk of foie gras in it.

And then it’s time to feast! The wings are back with a delightfully crispy exterior and the duck leg meat has been threaded onto kebab skewers and cooked over charcoal with a honey marmalade glaze.

The duck neck meat has been turned into a duck and garlic sausage and arrives in the cutest duck vessel. And of course the duck itself. It is amazing, the meat is incredibly tender and juicy and the skin is literally perfection and the flavour is amped up with the velvety smooth and rich sauce.