This was so magnificent I felt it deserved a standing ovation.
Insanely flavourful, tender and juicy of flesh, its deep golden-brown skin was astoundingly crisp and came replete with a sinful layer of fat clinging on for dear life beneath. Every bite was pure heaven-opening-and-angels-singing joy.
Whilst in the throes of my #eatcstacy, I think I heard David Yip, the owner of “Circa 1912” saying that “sng buay” had been stuffed inside the duck prior to it being roasted. That probably had a part to play in the overwhelmingly tasty results.
Confession time: I know it is only a matter of days before I find myself back here, ordering half a duck to savour solo.