Monday, October 1, 2012

WaterMark and Pressed Duck by Pascal Breant, La Tour d’Argent style - (Hong Kong)

  I never proclaim to be the most well informed foodie in the food scene,  most likely it is random from the heart or I  rely on following other people’s information.   However I do now regret discovering WaterMark a little late,  as I’ve never heard information about Head Chef Pascal Breant having been a veteran for 10 years cooking in  La Tour d’Argent,  the previously multiple Michelin Starred Paris restaurant which invented pressed duck dating back in 19th Century.   I have always thought of WaterMark as just a steak house with a view!   But they have an experienced French Chef and they even have in-house Dry Aged Charolais Beef here!!   Where was I all this time?   Thanks to WaterMark and Café Deco Group for the invitation to try out the Canard au Sang Pressed Duck.  This item will be offered until the end of October 2012 only.   So Hurry !!



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Bread Basket -
Could be more baked and brown…  ok only.  ~ 6/10






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Tonight is our Canard au Sang Pressed Duck night -
Sauce is made with liver, duck’s blood and bone marrow. We earthlings were in need of some autumn food tonight..  And by Pressed Duck, we obviously are not referring to Chinese Pi Pa pressed duck.






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Galvania Mineral Water from Italy -



 

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Dry Age Meat Fridge -
Let’s take a closer look at what’s being offered …

 

 

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The Prestigious French Charolais beef,
About to be Dry Aged.. They have another Bone-in version also being DA’ed.  AFAIK this is possibly the only place in Hong Kong to offer Charolais as in-house Dry Aged.
   Although Petrus and On Lot 10 have the Hugo Desnoyer beef.

 




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Dry Aged US Nebraska Rib eye -
~  the Chef said,   almost everyone orders the US steaks as they prefer marbling and tenderness over the more textured grass fed meat.  But the French grass fed beef or European beef isn’t really about that..

 




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Night View -
Apparently a lot of people have their weddings or propose here.






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Barramundi Carpaccio with Crispy Skin – $138
This was surprisingly nice and had a slight Tiradito feel to it with a bit of lime and ginger and XO sauce,  which gave it some kick!  And with that fried Barramundi skin.  Surprisingly lovely!






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Heirloom Tomatoes – $108
Thought these were somehow not vine ripened enough yet,  as they were not as sweet as they could be.   But at least they are very fresh






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Prime Angus Tenderloin Tartare – $188
Actually this surprised us as it was very chunky and had a beef taste and good mixing sauce.  Well Chef is French guy,  he knows his tartare!   In fact I have had some mediocre ones in France so this makes it more the worth celebrating!    Definitely one of the best ones I have had in HK,  except for the original old recipe served at Bouchon Bistro.






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Jumbo Lump Crab Cake – $128
Pretty lumpy pieces of crab meats inside!   Quite decent.  Grand Hyatt Steakhouse is still better but this would beat most versions in town. 


 

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Cote de Beaune Villages,  Louis Latour 2009 -  $680
Either a red Burgundy or a Southern Rhone is recommended to pair with the Pressed Duck dish, we were recommended the following.   Surprisingly drinkable for an ‘09’ even for a Village grade.

 



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Metal Duck Press in Action -
The duck must be 1st strangled to retain the blood inside, and together with the liver and carcass containing marrow,  are pressed together to extract the juice.   These are then cooked with Cognac, Port, Lemon, Stock, stirred in with Butter etc, to make the finishing sauce.





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Challans Canard au Sang with Souffle Potatoes – $698 for Half a Duck,  $1398 for Whole Duck
Pressed Duck done as original La Tour d’Agent style.   The sauce is rich and slightly gamey but the alcohols made it pretty fragrant,  the breast meat being very tenderly lovable.  It’s borderline exploratory levels in terms of organs flavour but balanced and nowhere near as powerful as a traditional gamey civet de lievre dish.   If you order half a duck,  you receive 2 plates of this breast meat and 1 duck leg to share.   Portions are quite generous than thought,  but afterall they use 2.7 to 2.8 Kg ducks here.






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2nd Course -  Char-grilled Duck Leg with Butter lettuce, Button mushroom,
Celery brunoise & Cabernet Sauvignon Vinaigrette
Done very well and it has a nice charred aroma to it and crispy skin.   The free range duck’s legs, are going to have slightly more bite to the teeth but these were done to the exact degree and with just a bit of pink showing inside.






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Chef Pascal Breant,  certainly knows his Duck! 
Having worked in La Tour d’Agent for 10 years and more..






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Soft Center 64% Manjari Chocolate with Vanilla Ice Cream -
This was very nice with the French chocolate,  and when we sliced this open I was a little surprised that it was obviously a ganache coulant version and not a mi-cuit version.  But it was good!






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Caramelized Pineapple Cake with Almond Cream & Coconut Gelato -
Most desserts were nice actually…




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Blackberry Bavarois with Praline Sphere and Mascarpone Cream -
I quite liked this dessert as it had a real blackberry fruitiness,  not too sugary nor over-gelled.






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Baked Pear Tart with Pecan Gelato & Candied Rosemary -
This was a little too sweet for me.  But the pastry and the baked pear were good.   Toffee sauce could be a bit more darkened to reduce the sweetness.






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You get a Printed Certificate with the number of your duck..
And a Duck Wine Stopper. 






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Unexpected -
In a very positive way.  I will be back.  I have heard mixed and some mediocre reviews of here but I really caught glimpses of hope tonight.  Hope they will maintain this standard as tonight!







Price:  As indicated above
Ease of Access:   3/5  (On Wyndham Street, above Lan Kwai Fong)
Food:  ♕♕♕♕♕  Note: This Meal was By Invitation


Opening Hours:
Mon to Sun  11:30am to 00:00am

Address: 中環7號碼頭L號舖
Shop L, Central Pier 7, Top Level, Star Ferry, Central
Ph:  2167 7251

2 comments:

  1. nice duck stopper

    ReplyDelete
  2. Check out this amazing video of the recipe prepared by a professional chef!
    https://www.youtube.com/watch?v=QWOXqLzX74M

    ReplyDelete

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