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Amy Poon’s Top 5 Roast Duck Dishes in London

Amy Poon, of Chinese restaurant pop-up Poon’s, shares her top 5 roast duck dishes in London.

four-seasons-roast-duck

Four Seasons. Amy says, ‘There are two branches in Chinatown and one on Queensway, but I always default to the one on Gerrard Street for take-out or a quick lunch if I’m in the area. The go-to choice for many Chinese visitors to London, their brisk trade ensures a turnover of freshly roasted ducks, well-flavoured and succulent.’

Four Seasons, 11 Gerrard Street, W1D 5PP


duck-duck-goose-roast

Duck Duck Goose in Pop Brixton. Amy says, ‘I applaud Oli Brown for what he’s doing at Duck Duck Goose. It takes a brave man to take on the holy grail of Cantonese cooking, which is barbecue meats, and he does it admirably. Oli also sources with care so you know your duck is a happy one. You can taste the difference!’

Duck Duck Goose, Pop Brixton, 49 Brixton Station Road, SW9 8PQ


gold-mine-roast-duck

Gold Mine. Amy says, ‘If I am in Bayswater I often pick up roast duck from Gold Mine. It’s packed and it’s not because of the décor! Gold Mine is something of an institution for visitors from HK. The ducks are always crisp and you can taste all the spices that went into the marinade in the sauce that the duck is served with.’

Gold Mine, 102 Queensway, W2 3RR


royal-china-club-roast-duck

Royal China Club. Amy says, ‘Roasting ducks is a messy business. They are fatty and greasy and and the fat seems to get everywhere, so it’s something of a treat to eat roast duck without slipping arse over tit on duck grease en route to the bathroom. Traditionally Peking Duck is served in three courses – first the skin in pancakes, then the bones which have been simmered into a soup and lastly the meat, either stir-fried or in fried rice. At Royal China, they serve it in two courses: we fight over the skin and the kids polish off the rice – everyone’s happy!’

Royal China Club, 40–42 Baker Street, W1U 7AJ


Duddell’s. Amy says, ‘Famed since opening for their peking duck and rightly so, the bird comes positively glistening to the table, lacquered like a Dupont fountain pen (and similarly priced!). It’s so crisp and shiny I can almost retouch my lipstick in it’s reflection. The meat is tender and tasty, but if only a duck had as many layers of skin as an onion…’

Duddell’s, 9a St Thomas Street, SE1 9RY

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