We have starting raising peking ducks. We noticed a new behavior. The females quack and move their heads.?
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– 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 dems_js: We have starting raising peking ducks. We noticed a new behavior. The females quack and move their heads.?
The head movement is rapid and to the side as they quack. Once one female does this the other joins in and together they quack and move their head back and forth. Any idea what they are communicating?
Can you help? Leave your own answer in the comments!
2 Responses to We have starting raising peking ducks. We noticed a new behavior. The females quack and move their heads.?
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Yes, they are saying “I wonder if she has food this time.”
darealqueen
September 11, 2012 at 1:14 am
They’re just “talking.” But as the person before me said…do they only do that when you visit them? Then yes it may be a “hey they’ve got food” call. 🙂
Elusive in the Middle of Nowhere
September 11, 2012 at 1:43 am