During the recent years, we have seen quite a number of “London Duck” and Roast Duck specialty restaurants opening up in Singapore.

What makes Duckland different is its offering of BOTH Roast Irish Duck, and other Asian and Western duck delicacies in a casual setting.

Therefore, you get culinary influences from both the East and West.

It is no wonder as this duck specialty farm-to-fork concept is TungLok Group’s newest brand, as the Group has been quite forward in introducing contemporary restaurants to Singapore.

What’s special about Duckland is its use of “Silver Hill Duck”.

This is a unique and exclusive hybrid of Peking Duck and Aylesbury Duck, developed 50 years ago from 6 top-quality ducks at Silver Hill Farm in Ireland.

Popularly known as ‘London Duck’ as it is served in 98% of London’s Chinese restaurants, this breed is called ‘Irish Duck’ at Duckland in honour of its origin country.

Bred for its density and porous skin, Irish Ducks are succulent, tender, full of flavour, and consistent in quality because of the care given in breeding and raising them.

These birds are raised in a sprawling 5-km radius farm in a temperature-controlled modern barn, fed a diet of wheat, maize and soy that makes their meat more aromatic, and only drink clean spring water.

For duck lovers, Duckland’s signature dishes include Roast Irish Duck, Duck Confit & Waffle, Duck Broth, Duck Fried Rice, Spaghetti Duck Bolognese, Duck Liver Terrine, and Duck Pie.

If you are wondering about what else there is on the menu, non-duck dishes are also available using excellent Irish produce, such as Charcoal-grilled Baby Back Ribs, Irish Lamb Stew, Bacon Cabbage & Colcannon, and Irish Oysters.

Looking for a duckadent and seducktive meal? Here are 12 of the recommended dishes and desserts at Duckland:

Roast Irish Duck ($50++ Whole Duck, $28++ Half Duck)
As the core item in the menu, the Roast Irish Duck is a non-negotiable must-try item, talked about for its melt-in-your-mouth goodness.

Massaged with herbs, spices, and wine, and roasted in a combi-oven, the duck yields a beautiful crisp amber skin while the meat has locked in its juices.

The meat-to-fat ratio is most ideal, resulting in a succulent duck deep in umami flavour.

Served in sliced portions, the Roast Irish Duck is accompanied with three kinds of dipping sauces: raspberry sauce, Sriracha, and yellow mustard. (Tip: There was this special soy-based dish which went totally well with the duck meat. Ask for it.)

You can try them all or none at all – let the purist in you savour the natural flavour of a genuine Irish Duck.

Duck Confit & Waffle ($20++)
You get many Chicken & Waffles in Singapore, but Duck Confit & Waffles continue to be less commonly found.

Perhaps one of the best versions in Singapore, Duckland’s Duck Confit & Waffle is simple yet executed well.

A whole duck leg enveloped in a crispy skin is heaving with duck fat flavour.

Served with a soft, golden-brown buttermilk waffle topped with sunny-side up egg, and a small bowl of maple syrup on the side.

Drizzle the sweet, buttery sauce all over the duck, egg, and waffle and let all the aroma, flavours, and textures come together before digging in. Note: The waffles are on the light and fluffier side, though I think Singaporeans generally prefer a more buttery and denser version.

(I found the Duck Confit to be particularly both crisp on the outside and fork tender, then Duckland should consider serving a Duck Confit dish.)

Duck Fried Rice ($10++)
Duckland’s fried rice dish uses diced Roast Irish Duck, sweet corn, zucchini and garlic. It is like your typical Chinese-style fried rice, but with added flavours and ingredients.

I hear this is the most popular dish among families.

Before stir-frying, the steamed rice’s fragrance is enhanced with duck fat to make it more robust and aromatic.

Spaghetti Duck Bolognese ($13++)
Classic favourite prepared with hand-chopped minced duck and homemade Bolognese sauce.

Rich and comforting.

Tomato-Pineapple Duck Pie, and Black Pepper Duck Pie ($6++ each)
There are 2 types of pies in Duckland, this savoury pie made with puffed pastry is filled with a blend of minced duck meat, and onions.

One’s served with tomato and tangy-pineapple, the other with black pepper sauce. Between the two, I preferred the former which had an interesting sweet-fruity taste, while I thought that the black pepper spiciness could have been more pronounced.

Baked till crisp, and best when eaten hot.

Duck Wings ($8++)
This needs some getting used to and may not be everybody’s cup of tea. Perhaps because we are so used to chicken wings.

The outer layer was crisp, beer-battered to give that extra flavour, but may not be as juicy and meaty as what you would expect. Would go well with some Irish beers.

Irish Lamb Stew ($22++)
While old-fashioned Irish stew is made with mutton, onions and potatoes only, this version comes with cubes of lamb shoulder with fats trimmed off and additional chopped carrots and celery.

Seasoned with whole garlic, white peppercorns, herbs and spices, this hearty and filling stew has the tenderness of lamb minus its often-gamey taste.

The broth has a subtle heat from the peppercorns and carries a hint of thyme.

The Irish Lamb Stew, Ireland’s national dish, is the epitome of comfort food, perfect for any cold-weathered day.

Bacon, Cabbage & Colcannon ($20++)
Commonly enjoyed on St. Patrick’s Day, colcannon is a traditional Irish dish that combines mashed potatoes with old-fashioned bacon slices and lightly cooked, chopped cabbage.

Colcannon or cál ceannann is Irish for “white headed cabbage”.

This version uses kale in the creamy mashed potato, flavoured with milk, butter, salt and pepper.

Fresh Juicy Oysters (Seasonal price for half dozen or a dozen)
Indulge in big bold ocean flavours with these large, fresh oysters air-flown from 4 of the best sources in the world: France, Australia, Ireland, and Canada.

As this is a seasonal item, price and availability may vary.

Good Ol’ Fish & Chips ($18++)
Using locally sourced barramundi fish and its mildly sweet and clean-tasting fillets, this hot classic English dish uses duck fat to deep-fry the breaded fish and potato fries until golden brown.

Served with home-made tartar sauce using Japanese mayo.

Apple Crumble ($10++)
Leave room for some traditional Irish desserts. The Apple Crumble, made with cored and chopped Granny Smith apples, is tossed in lemon juice and sprinkled with sugar.

The crumble topping, a breadcrumb-like mixture of flour, sugar, and butter, is spread over the apples before baking.

The result is a nicely browned crumble and bubbling apples. Served hot and fresh from the oven, topped with a cold scoop of ice cream for that warm-plus-cold sensation.

Whiskey Cake ($10++)
This boozy dessert is a reinterpretation of the classic whiskey-spiked Irish coffee but in a cake form.

Made with chocolate and Irish whiskey, this dish is the sweet ending to your Irish-inspired, duck-centric meal at Duckland.

There is a selection of beverages to complement the food.

There is both non-alcoholic selections like refreshing signature Fizzy Lemonades, and alcoholic beverages like specialty Irish beers and whiskeys.

Duckland is conveniently located at the basement of United Square Shopping Mall, and the mall has direct access underground from Novena MRT station.

Duckland
United Square Shopping Mall, 101 Thomson Road, #B1-09 & 64/65 Singapore 307591
Tel: +65 6259 5668
Opening Hours: 11am – 10pm, Last Order 9:30pm (Mon – Sun)

* This entry is brought to you in partnership with Duckland.

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