Food & Drink

Place Your Orders, Firebird Is Serving Up Thirty Of Their Fiery Slow-Roasted Duck Each Week

By Rick Stephens
15th May 2020

Firebird's slow-roasted ducks hanging in the kitchen.

Earlier this year, Hanoi Hannah's Firebird opened in Prahran. It was a ballsy new take on Vietnamese cuisine that championed fire as a cooking method, but then COVID-19 hit, and along with almost every other venue in Melbourne, it was forced to close. And now, in a sort of rise-of-the-phoenix moment with a poultry twist, Firebird returns with its Mighty Duck dish available for pre-order.

The Mighty Duck is Head Chef Steven Ngo’s fiery Vietnamese take on the classic French dish Duck a l’Orange, and there are about four days worth of love that goes into making each one. The process begins with brining and marinating the duck, then it’s stuffed with a bold combo of spring onions, lemongrass, garlic cloves, sesame oil and oyster sauce before being slow-roasted with burnt orange zest in the custom-built oven. A mouthful in more ways than one, right?

Along with the duck itself, you’ll also score a side of egg noodles tossed in chive oil, gai lan, and Ngo’s special sauce that’s made from a reduction of the cooking juices, a grilled orange and pickled ginger.

The Mighty Duck comes in at $59, and it’ll feed three. Given how much care is taken in preparation, pre-orders by Thursday each week are essential, with the feast available for pick-up the following day. 

There’s only 30 available each week. So, get your orders in early here.

Image credit: supplied.

Get our top stories direct to your inbox.

Get our top stories direct to your inbox.

You May Also Like