another publication by IMAGE asia

Seared Duck & Cauliflower Onion Soubise


September 2018

For the duck marinade

  • 1 half orange
  • 1 dill stalk
  • 3 sprigs fresh thyme
  • 5 peppercorns
  • 40ml olive oil
  • 2 duck breasts

Score duck breast skin, pan sear, (keep the fat). Add marinade, sous-vide at 54°C, 1.5 hour. Remove from bag, cook on medium heat skin side down until crispy.

For the cauliflower onion soubise

  • 80g cauliflower
  • 40g onion
  • 3 peppercorns
  • 30ml water
  • 270ml milk

Cook onion in water until glassy. Add rest and simmer 1 hour, blend and season.

For the daikon

  • 30g daikon
  • 2 sprigs of thyme
  • 60 ml chicken stock
  • 15ml white wine
  • 30g butter

Heat duck fat and half of butter, sear daikon on both sides. Add rest and bake 25 minutes at 180°C

For the apple and fennel

  • 20g Granny Smith apple
  • 35g celery
  • 2g orange zest
  • 2g lemon zest
  • 15ml lemon juice
  • 5ml white wine vinegar

Chop finely, add dressing, press into tower shape

For the red wine glaze

  • 20g beef jus
  • 30g chicken stock
  • 40ml red wine
  • 5ml balsamic vinegar
  • 1 bay leaf
  • 4 peppercorns

Reduce all ingredients by half, add balsamic vinegar, reduce till thick.

About the chef Franko
Originally from South Korea, Chef Franko began his culinary career in the restaurants of France then, Australia and Fiji, honing his skills in a number of 5-star hotels, including the highly prestigious Hotel Plaza Athenée in Paris. He oversees the entire culinary team of Paresa Resort.

  • Chef Franko