Chef Richmond Lim's Carmalized Roasted Duck at Kuala Lumpur (Malaysia) Convention Centre

Chef Richmond Lim didn’t come up with this complex duck dish, Carmelized Roasted Duck, overnight — it took him nine attempts to get it right.

For starters, the dish uses Malaysian duck instead of its French counterpart. Malaysian duck is slightly smaller and can be easily overcooked, giving it a rubbery taste when the fat content isn’t correctly removed from the skin tex...


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