i am raising two ducks, i am wondering how do i make them not to be fearful of me?
Image by avlxyz
Tiiime Tunnel!
Duck Duck Goose taking shape in QV.
btw, this is Time Tunnel: www.youtube.com/watch?v=NFgMGvFhGQY
—
– Espresso, by Larissa Dubecki, Epicure, The Age May 18, 2010
Goose has almost landed
Duck Duck Goose has attained near-mythical status for its on-again, off-again status, which has kept observers of the QV building site wondering since the project was announced way back in September 2007. This time, with the builders hammering and laying marble, the Sydney-based Kam Fook group’s second Melbourne toehold (it opened Kam Fook at Doncaster Westfield last year) looks like a fairly solid proposition. What we can expect is a 300-seat hybrid venue housing a yum cha bar, a Cantonese/French restaurant and a cocktail bar. Haru Inukai, of Sydney’s one-hatted French-Japanese restaurant Blancharu, is consulting chef. Two years behind schedule (‘‘much anticipated’’, the press release says without a hint of irony), Duck, Duck Goose should open at the end of next month.
Previously
– Espresso, John Lethlean, The Age Epicure, November 13, 2007
Sure to create a flap
One of Sydney’s biggest Cantonese restaurant groups, Kam Fook (they have monstrous places at Bondi Junction and Chatswood), is behind the ambitious new 400-seat restaurant under development at Melbourne’s QV, Duck, Duck, Goose (Espresso, September 25).
The Kam Fook Groups owner Edward Ng has designated the Melbourne DDG – scheduled to open early-mid April next year – as the progenitor for a series of restaurants under the same brand that will eventually include London, Hong Kong and Sydney.
A multi-faceted venue that aims to raise service levels for Cantonese food, we’re told, DDG’s designs (by Melbourne architects BURO) will include a dim sum bar similar to a sushi bar, a casual yum cha restaurant, a bar and a modern restaurant fusing Asian and Western concepts and cuisine.
It’s understood a prominent NSW chef has signed on as manager/executive chef and that his role is to develop and launch Duck, Duck Goose here before taking a core team on to the next restaurant, which may be London or Sydney. More soon.
– Fizz in the frame, By John Lethlean, The Age Epicure, November 27, 2007
Yum cha bar
One of regional NSW’s best-known chefs, Darren Ho, has signed on with the Sydney-based Kam Fook Cantonese restaurant group to develop the new Melbourne CBD restaurant Duck Duck Goose (Epicure November 13).
Ho, whose domain has been the winery restaurants of the Hunter Valley will help open the first DDG in Melbourne next April before moving on to a second in either London, Hong Kong or Sydney.
Part of the DDG concept is a yum cha bar. Ho, who is part-Chinese and comes from a family of chefs, is fluent in modern Asian dishes and wines.
– Espresso, by John Lethlean, The Age Epicure March 25, 2008
Movers and shakers
Developments around town. …
Delays in delivery of equipment are slowing the progress of what may be Australia’s first yum cha bar, Duck Duck Goose, although it is but one part of this venture from Sydney’s Kam Fook group. As well as an 11am-1am yum cha bar, there will be a la carte yum cha dining. Says executive chef Darren Ho: "Most yum cha restaurants in Hong Kong now do not serve yum cha from trolleys; it is all a la carte. This is why we will vary some traditional offerings. You can get the traditional items but we will develop some more contemporary yum cha items, such as shu mai of Balmain bugs with roast oxtail jus, garnished with Iberico Bellota jamon and crispy fried duck’s web with rhubarb and Chinese black vinegar relish." There will also be a proper restaurant. "The main essence and soul of the fine dining is Asian fusion without the confusion," says Ho. The projected opening for the BURO-designed Artemis Lane (QV) restaurant is early June.
Question by : i am raising two ducks, i am wondering how do i make them not to be fearful of me?
they are really cute and i just want to be able to be close to them without them being terrified. any advices on activities they enjoy. BTW THEY HATE BEinG in water weird isnot it?
they are still young but i have not had them when they hatched wow really good advices so far 🙂
BTW i should add they freak out when i come into close contact and run away
Add your own answer in the comments!
4 Responses to i am raising two ducks, i am wondering how do i make them not to be fearful of me?
Leave a Reply
OOOh… i successfully did it once.
I just simply held the duck since birth, feeding it everyday and it turns out that it was dependent on me. It always sticks with me expecting me to give it some food. Then when it grew up, we killed it. Simply because it always bit everyone agressively; fearless duck.
Just keep touching and touching it until it finally adjusts to your prescence
Daryl
July 5, 2012 at 5:33 am
How old are they when you got them? Ducklings “imprint” on their “mom” so if you are not the first person they saw it will take some time for them to trust you. I would suggest start off small by holding them and letting them eat out of your hand. Spend as much time as you can with them. I kept the one I had to do for a project for Biology 2 in a box next to my bed when I was sleeping so it could sense me. Eventually if you keep this up they will follow you everywhere!
Liz
July 5, 2012 at 6:28 am
candy and back rubs.
Conrad
July 5, 2012 at 7:08 am
Playfully handle them more. Many birds love their ears rubbed, try it. Be sure to offer them some feed by hand. On nice days they will love to outdoors foraging and you can throw them a handful of wild bird seed mix on the ground.
Charles D. M.
July 5, 2012 at 7:38 am