Raising wild baby ducks?
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– 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 animal luvr <3: Raising wild baby ducks?
Today i found a mother duck dead in the middle of the street and the nest in my backyard. I love animals and i REALLY want to raise them. i have made them the classic incubator (don’tt tell me to buy and incubatorbecausecause those things are like 500 dollars and suck) i have done my studies on how to raise them and have gotton mixed directions. One website told me to not raise them since they’re wild and another told me they would make great pets if i took care of them. Well its summer and i will take care of them but i guess i just want so more info. Any ideas and help?? And please no bashing because i just want to learn.
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2 Responses to Raising wild baby ducks?
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I think what you’re doing is great! Just because their wild doesn’t mean they deserve love and care since there mommy is dead. I think the set up you talked about is exactly right. I usually use a whelping box with heat lamps and that works. As long as you keep the area clean, keep their water dish clean, and give them plenty of food they should be fine. You can get duck food at your local feed and tack store just make sure its small enough for them to swallow. I raised 4 wild baby Mallards this way and to this day they come to my pond every fall.
Sarah
September 4, 2012 at 3:16 pm
You can either (a.) take it to a zoo. Because they are wild, But these wee bits of feathers and love will treat you like a parent and do need lots of care and love and did I say care. they need lots of room like a farm with a barn and a pond. They may desire to leave during the year. When and if they do, and you have a pond for them to return to, they most certainly will, seasonally. They will breed here and have chicks, and bring other birds like geese, other birds and other ducks. They are fun but can be a handful. have fun.!
mike john2
September 4, 2012 at 3:20 pm