Don't duck this!

Jing Yaa Tang's executive chef Li Dong brings his penchant for duck to his corporate sister restaurant, Feast at East Hotel Beijing, where host chef Rob Cunningham regularly presents a Carnivore Club night. The idea is to create a menu that uses most parts of an animal, and Li starts things off on Thursday with a tasting plate (pictured) of marinated duck tongue, duck foie gras, tea-smoked duck breast, eight-treasure duck-neck sausage, and sauteed duck liver with mustard and shitake mushroom salad. The dinner also includes a sweet-and-sour duck soup with blood tofu and a crispy main course of twice-cooked duck leg with peach and star-anise chutney. Save room for (duckless) dessert: coconut panna cotta. Cost: 238 yuan ($37) 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.