Editor's note: This story has been updated to correct an error. The company has developed ducks, not chickens, that have more meat and less fat.

Maple Leaf Farms, the leading producer of ducks in the United States, began laying the groundwork for a foray into the Chinese market in 1984.

Seven years ago, the company stepped up its relations in China with a joint venture called Maple Leaf China Duck Company.

On Sunday, as the fourth generation family-owned company nears its 60th year in existence, the company saw those inroads advance in a new direction as China’s top chef, Da Dong, began a visit to Kosciusko County with a lavish cocktail party and dinner at the home of John and Maria Tucker.

Compared by some as the Bobby Flay of Chinese cuisine, Da Dong is an award-winning chef specializing in Peking Duck and has a series of restaurants in Beijing and Shanghai.

Sunday’s dinner for about 40 people was a celebration of sorts following Da Dong’s  decision to open an high-end restaurant in New York City’s Times Square that will rely on Maple Leaf products for some of his dishes.

Da Dong arrived at Tucker’s home on the southwest side of Winona Lake with a small entourage of family and business associates. They were greeted by the Tucker family, including John and Scott Tucker, who serve as co-presidents, and Terry Tucker, the chef executive officer.

The NYC venture represents Da Dong’s first overseas project and there was a sense of celebration and excitement at the party with numerous toasts and expressions of good will.

“I couldn’t be more honored to have the best chef in China here at my humble establishment,” said John Tucker. “I hope there is great success between the Dong family and my family.”

Da Dong conveyed a sense of appreciation for the growing relations with Maple Leaf and hinted that his future business plans could expand with the Milford-based company.

“To really make the Peking Duck, we need certain requirements on the specific kind of ducks,” Da Dong said through interpreter Olivia Xiao. ”The Maple Leaf Farms duck is one of the best qualified for our requirements.”

“We hope that this project goes very well. We want everything to go very smoothly. And in the future, we have the possibility of opening up new restaurants on the east coast, west coast – all around the world – but we want to have a really good start with Maple Leaf Farms,” Da Dong said.

Da Dong plans to use ducks raised in Indiana for his east coast restaurant while  Maple Leaf continues to provide the “gentic stock” that is the basis that duck manufacturers use in China, according to Terry Tucker.

While his biggest restaurants in China  include nearly 200 menu items, Da Dong’s  restaurant in NYC will have about 60 items.

Da Dong operates 13 restaurants that seat between 240 and 700 people.

The 17,000-square-foot restaurant will encompass three floors with a somewhat casual atmosphere on the second floor and a more exclusive feel on the third floor, Xiao said.

“I’ve been all over the world eating duck and I’ve never been to a restaurant that is as good as Da Dong’s,” said John Tucker.

The company has developed ducks that produce more meat and less fat than other competitors. It has also stressed food safety and environmental standards that stand out in China.

“That’s why we’ve made such a good relationship with the Chinese government because everything Maple Leaf stands for is exactly what they’re trying to do there right now,” John Tucker said.

Sunday’s five course dinner was prepared by Master Chef Dale Miller, who sits on Maple Leaf’s board of directors.

Duck was featured in nearly all of the dinner’s offerings.

The main dish included “triple seared lava stone duck breast, rock salt, shoyu, sake, roasted marble potatoes and rock charred asparagus.” Dessert included “Nitro vanilla ice cream, pineapple brulee and a duck bacon cookie.”

Tapping into the biggest foreign population with an estimated 1.3 billion people – and a swelling middle class – offers enormous business opportunities for Maple Leaf Farms.

While duck consumption in the United States is rather small – especially compared to chicken, the trend is reversed in China.

About 32 million ducks are raised in the U.S. per year. In China, the number of ducks raised is 3.5 billion, Tucker said.

Da Dong has opened several duck burger restaurants in China with an eye on opening dozens – possibly hundreds – more.

“They eat it like chicken,” Tucker said.