Those interested in spicing up the deep mid-winter while sampling some inspiring Hong Kong street food are invited to check out the limited edition Duck Spice Bag currently available at Duck on Fade Street.
This latest take on Asian fusion sees Silver Hill duck slow-roasted in a special bullet oven imported from Hong Kong, then mixed with crispy shoestring fries, wok-flamed red peppers, scallions and a sprinkling of ChanChan Korean Hot Pepper Spice Bag Seasoning.
The mouthwatering combo comes topped with spicy Sriracha mayo and garnished with chilli and toasted sesame seeds.
A December delight!
Duck, Fade Street, Dublin 2
Words: Martina Murray
