I was so pleasantly surprised to find this blog and realise there are ‘others’ out there with an infatuation/addiction for the Four Seasons Duck. Right now, I have combined two online recipes I deem to be semi accurate regarding hacking the F.Seasons recipe! I am trying something different than previous times and have blanched the duck which was a great tip regarding discarding quite a bit of the fat.

I promise to post the recipe if it is successful. I just left my kitchen where I prepared the stuffing and have salted the duck for tomorrow’s roasting…

Let’s see if it is a success. I know this may come across as a tad psychotic but I believe that there would be ways to obtain that recipe. For example, bribery of one of the chefs springs to mind! Either that or perhaps applying to work there as a kitchen hand!

I must get back to my marinade for tomorrow…Again, I welcome any exchange of info regarding this phenomenal culinary perfect dish!

Jason

What an awesome comment GAH how i love Four Seasons duck! I don’t know the recipe and I’d hazard a guess to say that people may try and recreate it but no one will know for sure because that would be Four Seasons’ intellectual property, and if that’s what makes them money, why would they publish it?

If you ever do figure it out though, do share!

I like you (the person that created this blog) finds their duck absolutely out of this world good. It is quite simply is ANOTHER LEVEL. I would go so far to say that this would be my ‘last meal’ if ever I had to choose one.

When I came back to London in 2004 for a brief business trip, I went to the restaurant (by myself!!) twice to have my half duck off the bone with steamed rice and Chinese vegetables…

All my flatmates, ex and current girfriend ALL loved, craved and talk about this duck!!

I have tried many times to recreate it by going online and getting recipes for: Cantonese Roast Duck. The secret however is in the sauce, they even give reference to that in their website: http://www.ukfourseasons.com/index_1b.html

If there is anybody out there that has any idea of how to recreate this duck then I would be very very much obliged as to obtaining that info! Again, I am not a bad cook and have made attempts…not bad attempts but it doesn’t compare to the taste there.

I await salivating for your feedback!

Alastair: I know, right? They try to trick us! Would LOVE to see Four Seasons (chinese) service at Four Seasons (hotel).