Some people may still be wary of duck as a delicacy, but anyone who has tasted it and loves it knows the profound flavour it offers. Walk through any Malaysian city and duck is never that far away: lacquered and swinging in the window of a Chinese roast shop, bathed in coconut-rich gravy at a Malay feast, tucked into the generous spreads of a Nyonya family table.
A Duck with a Reputation
Now, Silver Hill Duck is often described as the Wagyu of Ducks. Which highlights just how good quality this specific duck is. It is tender, juicy and gently rich, with a flavour that lingers. The farm began in 1962 in Emyvale, County Monaghan, and has spent over sixty years refining its own cross between Aylesbury and Peking ducks. The brand arrived in Malaysia in July 2026, carrying halal certification from the Islamic Foundation of Ireland that JAKIM recognises, which opens the door to kitchens where that assurance matters.
Silver Hill Duck x De. Wan 1958
Silver Hill Duck teamed up with a restaurant that wears Malaysian heritage with confidence. De.Wan 1958, led by Chef Wan with co-founder Andre Shum, cooks from regional ingredients, fragrant spice pastes and well-loved techniques. Into that repertoire, the Irish duck settles with surprising ease.
On The Menu
The Duck Pai Tee is a good place to begin. Thin, golden pastry cups cradle slices of marinated duck and a crunchy tangle of julienned vegetables, brightened by a sauce made in house. The Popia Goreng Itik Nyonya Style rolls duck breast into a crisp parcel, echoing the sweet and savoury balance of Peranakan home cooking. Then comes the Gulai Itik Serati Nangka Muda, a bowl of slow-cooked duck leg with young jackfruit that drinks up the spiced gravy. Crowning the menu is the Itik Golek Roasted Duck 5 Rempah, a whole bird perfumed with five spices and roasted until its skin turns glossy and aromatic.
What Comes Next
The story has more chapters ahead. Both teams are already imagining festive menus for Ramadan and Chinese New Year, occasions when duck feels right at home on the table. Silver Hill Duck also plans to join forces with more chefs and restaurants around the country, showing how Irish produce can find its place within Malaysia’s layered food culture.
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