In the market for a drool-worthy duck dinner? We suggest making haste to Flaming & Co. Tucked at the Hamilton end of Racecourse Road, this scorching-hot spot cooks just about everything – from kangaroo to tiger prawns – over an open flame. A centre-point of Flaming & Co’s menu is a super-succulent whole-smoked duck from Hawkesbury in New South Wales – a head-turning main priced at $108 that is designed to be shared between four diners. This signature showstopper fuses the smokiness of the duck (thanks to a 12-day ageing and smoking process), the richness of the skin, and the woodfire essence from the Ironbark wood to create the a dish well worth devouring.

While the whole-smoked duck can be ordered a la carte, we suggest elevating your feast by opting for Flaming & Co’s duck banquet, which is available during lunch and dinner. For $270 you and three friends can indulge in the whole-smoked duck in a soy glaze alongside a salivation-inducing selection of starters, sides and snacks. The feasting kicks off with salmon-belly croquettes, tempura anchovies with thyme oil and buffalo curd, and grilled kangaroo with white radish, sweet potato leaf, rosemary emulsion and horseradish. This is followed by a range of starters – we’re talking grilled tiger prawns with uni butter, bottarga and chilli, and an assortment of succulent wagyu, chicken, lamb and Fremantle octopus skewers. That’s not all – guests can also enjoy their duck with some truffle fries (a must) and a refreshing pickled-onion and sesame cucumber salad.

Keen to dig in to some delicious duck? Head to the Flaming & Co website to make a booking. 

This article was written in partnership with our pals at Flaming & Co.