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Duck Cooking Method

  • Breasts of duck 2.0 pc
  • Cardamom 5.0 pc
  • Funnel seeds 10.0 g
  • Orange peel 5.0 g
  • Ginger fresh, slice 10.0 g
  • Salt And Pepper As Needed

For Potato Crackers and Mashed Potatoes:

  • For the Crackers:
  • potatoes 500.0 g
  • Cornstarch 30.0 g
  • Corn oil 50.0 g
  • Salt And Pepper As Needed
  • For the Mashed Potato:
  • Coriander, fresh, finely chopped 10.0 g
  • Corn oil 40.0 g
  • Salt And Pepper As Needed

For carrot & orange puree:

  • Carrots 300.0 g
  • Orange Juice 150.0 g
  • Ginger fresh, slice 20.0 g

For The Juice:

For the Plating:

  • Pan seared duck 180.0 g
  • Carrot puree 40.0 g
  • potato 100.0 g
  • Jus 30.0 g

Nostalgic dish in a modern way.



  1. Duck Cooking Method

    • Debone the breast and put it in the vaccuum bag along with other the ingredients
    • Sous vide for 50 min on 55 C
    • Pan sear it until the skin is crispy 
  2. For Potato Crackers and Mashed Potatoes:

    • Boil the potatoes until soft and blend with corn strach, corn oil , salt & white pepper.
    • Spread this mixture on a silicon sheet and then dehydrate in the oven at 100C for 2 hours , then fry it on hot oil on 180c until golden color
    • For the mashed potatoes,add 90G of Knorr Mashed Potatoes to 0.5L of boiling water then add coriander and oil then season with salt and white pepper 
  3. For carrot & orange puree:

    • Cut the carrots into slices, add the orange juice , ginger and water and cook it until soft
    • Using the hand mixer puree the mixture and keep to use later in plating 
  4. For The Juice:

    • In the prepared Bouillon, add duck carcasses after being caramelized at 200C for 50 min with vegetables and spices (peppercorn ,coriander seeds and garlic cloves .
    • Allow to boil and reduce to simmer
    • Keep skimming and simmer for 2 hours
    • Then add the hibiscus juice and finally season it with salt and pepper 
    • Finish it with butter. 
  5. For the Plating:

    • Spread the mashed potato between the crackers as layers
    • Add the duck breasts on hot plate with puree , potoato mille feuill and jus.