Quite simply, duck never goes out of fashion. Rich, slightly gamey flavours that shimmer with mineral goodness and all the advantages of those healthy layers of fat that both flavour and keep the meat moist and tender as it cooks. This month, Malis Chef’s Suggestions are all inspired by this firm feathered favourite. 

The optional menu starts off with a crisp roasted duck leg with a delicious crunchy young rice, herbs and egg topping ($10), and for something a little lighter though still hearty, there’s also a Cambodian duck soup, samlor kokor, with pumpkin flowers and a colourful selection of five different beans ($8).

Chef Luu Hong has also put together a divine crispy duck breast on a bed of creamy young rice flavoured with lemongrass kroeung, and sweet crushed tomatoes ($12). 

And as duck is so synonymous with orange, the dessert course features Pursat orange and Kampot Pepper rice with dumplings and coconut milk ($3.50).