Tasting Plate. [Photo provided to chinadaily.com.cn]

The latest edition of chef Rob Cunningham's Carnivore Club – featuring menus designed to use all parts of an animal – will focus on duck, with guest chef Li Dong from Jing Yaa Tang coming over to Cunningham's Feast restaurant to jointly present a special four-course dinner on Sept 17.

The one-night-only menu starts with a tasting plate of marinated duck tongue, duck foie gras, tea-smoked duck breast, eight-treasure duck-neck sausage, sauteed duck liver with mustard and shitake mushroom salad. That's followed by a sweet-and-sour duck soup with blood tofu, then the main course: twice-cooked duck leg with peach and star-anise chutney. Dessert is coconut panna cotta.

Cost: 238 yuan plus 15 percent service charge.

5:30-10 pm Sept 17; Feast at East Hotel Beijing, 22 Jiuxianqiao Road; www.east-beijing.com; 010-8426-0888.