How should diners eat the Herb-Roasted Duck for stronger flavour?

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Consume Herb-Roasted Duck with Cavity Juices for Enhanced Herbal Notes

To achieve a more pronounced herbal flavour when dining on the Herb-Roasted Duck, patrons are advised to consume the dish in conjunction with the natural juices collected within the duck's cavity. This method allows the concentrated essence of the herbs to meld with the meat, amplifying the aromatic profile of the dish.
New Outlet Offers Culinary Variety Beyond Porridge

The recently opened Damansara Utama (Uptown) outlet of Street Porridge introduces a broader menu that extends beyond its signature silky porridge. Alongside twelve varieties of porridge, the establishment now offers egg noodles and rice dishes accompanied by a selection of roasted meats. This expansion aims to cater to a wider range of tastes, particularly for office workers seeking lunch and dinner options.
Herb-Roasted Duck Features Distinctive Appearance and Aroma

The Herb-Roasted Duck, a new addition to the Damansara Utama menu, is distinguished by its maroon-hued skin and meat. The preparation involves infusing the duck with Chinese herbs, imparting a subtle yet discernible scent. This flavour profile is further developed by the aforementioned cavity juices, which contribute to a more robust herbal experience.
Roasted Meats Complementing the Porridge Menu

In addition to the signature steamed chicken, the outlet now serves herb-roasted duck, char siu, and siew yoke. The herb-roasted duck, specifically, is available in portions such as a lower quarter for RM25. These roasted meat options provide a substantial counterpoint to the lighter texture of the porridge, offering a more complete meal experience.

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How should diners eat the Herb-Roasted Duck for stronger flavour?

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