The iconic Duck Neck and Foie Gras Sausage from Pollen at Gardens by the Bay! This was made from stuffings of duck leg, pork and cubes of foie gras into the neck of a duck.

The entire neck is presented before being cut into generous portions. Best part of this was the skin, which was so thin and caramelised just nicely. Same goes for the 15-day dry aged duck breast on the side, beautifully thin skin that wasn’t fatty at all and the meat contained an intense duck gamey flavour which I love.