Duck In Duck Out Opens in Surry Hills

Duck In Duck Out has opened in Surry Hills, a pop up venture between chefs Manu Feildel and Phil Davenport.

   Duck In Duck Out

Duck In Duck Out is described as a “fresh and funky street-food popup”. The concept is inspired by the chefs’ classic French training and a strong Asian food influence and is based around taking a popular French dish, the duck confit and creating fast food dishes with a twist. Think confit burgers high with Asian slaws and house-made sauces, hearty duck sausages, duck bao buns, and duck fat chips.

Duck In Duck Out

The top pick is the Crispy Duck Drummettes a l’Orange called What a Load of Quack ($16 for 3), tender and full flavour with a light and crisp batter.

Duck In Duck Out

Next are the Bao to This ($16) or crispy duck in bao buns with Asian BBQ sauce, shiitake and cucumber pickles.

You’ll find two duck burgers in a soft milk bun, the Quack Daddy with confit duck legs, remoulade and aioli; and The Frasian, with Asian slaw, sriracha aioli and pickled daikon.

Duck In Duck Out

The Duck Dogs ($12 each) come in Ducking Hot and Downward Duck Dog with sauerkraut, mustard and aioli. The Quack Cigar ($9) is well worth ordering, a spiced duck spring roll with plum sauce. Add a side of Fukdat Potatoes or duck fat fried fat chips ($6) (sadly not on taste at the launch) and you’re set to go. Or rather duck out.

Opening to the public on Thursday 6 April 2017, Duck In Duck Out is located at 202 Elizabeth St in Surry Hills, in the courtyard adjacent to the Surry Hills Hotel.

Duck In Duck Out is open for lunch and dinner seven days a week. You can dine in the covered courtyard, or order the meals to go.

Duck In Duck Out
202 – 210 Elizabeth St, Surry Hills
Popup open 6 April – 30 June 2017
Hours: 11.30am to 10pm seven days a week

Originally published 28 March 2017. Updated 5 April 2017. Photos supplied.


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About the author

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.