The duck, however, is my favourite of the mains. Perfectly crispy skin and perfectly tender meat, make for a perfectly delightful duck. And the yuzu honey sauce is an elevated take on the old favourite – lemon honey. I’m loving the slow overtaking of yuzu on menus. It’s got the sourness of a lemon, but the sweetness of a mandarin, and I am here for it. When used in this instance, it brings a nice, fresh sweetness to the duck, without becoming overbearing.
