Halal duck is a rare thing in Malaysia, at least to me. Prior to my Duck n’ Such visit, the only place I knew that served halal duck is Noodle Oodle in Bayswater, London. Diyana – founder of Duck n’ Such – was a fan of that noodle place and decided to bring in halal duck into Malaysia. She travelled to China and various other countries to learn about many preparation possibilities for duck, hence the birth of Duck n’ Such.
Located on the ground floor of Hartamas Shopping Centre (where Nagomi was), Duck n’ Such is a halal establishment that serves intercontinental duck dishes with a local twist. The Mexican Quesadillas (RM15) was an appetizing starter of shredded duck, melted cheese and tangy tomato salsa in crispy tortilla. rif liked the Japanese duck skewers (RM22), duck breast cubes grilled till tender and served with sweet teriyaki sauce.
I found the Sichuan Duck Broth (RM12) rather salty and one-dimensional in flavour, to the point that the spicy-tangy flavour overpowered the smoky rich flavour of the duck. The Creamy Mushroom Soup (RM12) fared better. Each spoonful was chunky and aromatic from the generous amount of mushrooms used.
The Crispy Aromatic Duck (RM42 – half) came with garlic chunks, green chilli and a trio of sauces – sweet sauce, plum sauce and spicy bean sauce. Like Korean BBQs, we were served lettuce leaves to wrap the shredded duck and condiments. The spicy bean sauce packed quite a kick and helped liven up the flavour of the duck.
One of the dishes I enjoyed at Duck n’ Such was the Tagliatelle alla Carbonara (RM35). Tender pasta strands coated with thick, eggy sauce and topped with smoked duck slices, this was rich and comforting. This can be a tad heavy for light eaters, so do consider sharing this.
Also noteworthy was the Risotto Duck Rumble (RM28), although, portion could be a bit larger. The Arborio rice was moist and full-flavoured with a creamy finish. I would have preferred it saucier like the carbonara, but my dining companions disagreed and we all decided it was my greed talking.
“Chan Rak Khun” Green Curry Duck (RM32) boasted a good balance of flavour and went well with white rice. The duck leg was cooked till tender and thoroughly seasoned with spices. I found this dish pricey as portion was only enough for one. The Duck Nyonya Curry (RM32) was lackluster next to the green curry. Flavour-wise, it was adequately spicy but lacked the richness from the spices and coconut milk.
The 1950s Swiss Rosti with Duck Breast (RM32) was quite good. This crispy potato pancake came topped with smoked duck breast and a side of mustard and Duck n’ Such’s signature sauce. Service was slightly disorderly – we were served our appetizers and main courses almost all at once – so by the time I got to the rosti, it wasn’t as crisp as it was meant to be. That said, it was still good; the duck gave the rosti a smoky-sweet touch. rif liked this.
To avoid feeling too ducked out, we also had the Hungarian Beef Goulash (RM36) and New Zealand Lamb Shank (RM38). The latter was tender and flavoured right till the bone, while I found the goulash heavy on the salt. For a place that specializes in duck, they serve pretty decent lamb.
The Succulent Boneless Roasted Half-Duck (RM42) was just alright for me – the skin wasn’t crispy enough, but the flesh was well seasoned with assorted herbs and spices. As I mentioned earlier, service needs a bit of work. Our waiter forgot our La Gourmet Duck Burger and Chilli Con Carne, so I guess I’ll be ordering these two when I revisit.
Overall, the concept is interesting and I like the variety of halal duck and non-duck dishes available. Some dishes needed a bit more work, but they put a lot of thought and effort into each dish. Keep it that way and they will do well.
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Food: 6/10 (halal)
Verdict: My favourite duck dishes were the carbonara, Swiss rosti with duck breast, quesadillas and green curry.