Dish in Focus: Marinated smoked duck liver on crispy toast at Rùn
Executive Chinese chef Hung Chi-kwong elevates a classic Cantonese snack with premium French duck liver at Rùn, The St Regis Hong Kong
For Hung, the dish is a combination of memory, technique and taste. His aim was to bring together the “depth of Cantonese master stock and the luxuriousness of duck liver” elevated with modern presentation. Inspired by childhood memories of family gatherings and marinated festive snacks, he sought to present these flavours at the highest level.
Preparation is as much about texture as flavour. The liver, once infused with the aromatic stock, is then gently smoked at the table over lychee wood. The delicate plume of smoke that accompanies the dish has become a hallmark of the Rùn experience. “We use a custom-designed smoker for the table-side presentation, ensuring a consistent, gentle infusion of smoke that enhances but never overpowers the duck liver,” Hung explains.
The theatrical presentation captivates guests. Hung notes, “They love to capture the smoky reveal on camera. It’s become a signature moment at Rùn, and one that sparks conversation every time.”