Sustainability has a new look, and it can be found at the apogee of the tasting menu at modern British restaurant Roganic, in the form of a perfect slice of local duck breast from the Hop Wo Ho poultry farm, aged in-house for 14 days and glazed in local hundred-flower honey, with skin so crispy and glistening as to defy conventional wisdom.
The duck wings, necks and carcasses are transformed into a terrine to accompany the breast, as well as cooked into a rich duck sauce. Smoked beetroot trimmings, aromatic herbs and elderflower vinegar add the finishing touches to a dish that is British upon first glance, but fully local in composition—and wholly, lipsmackingly delicious to boot.
The duck, like the