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Asian lunch platter — image

Asian lunch platter

Asian lunch platter consisting of tom kha kai with duck gyozas and brioche with duck leg croquette

Ingredients

8Lemongrass stalks
300gGinger
24Kaffir lime leaves
4Red chili peppers
5Garlic cloves
500gBanana shallot
2kgWild duck on the carcass
200gGalangal
75gTomato paste
5Red bird's eye chili peppers
3.5lChicken stock
200gFish sauce
4Limes, juice
120gCane sugar
2lCoconut milk

3.5lChicken stock
500gShiitake
500gWhole milk
200gLiquid egg white
1lUnsweetened whipping cream 35%
200gYogurt
500gThai oil
30gSushi-su rice vinegar
300gSunflower oil
10gIodized kitchen salt
40gRose harissa

Pastry flour
Wild duck leg
Liquid egg white
Panko breadcrumbs
Olive oil

Little gem
Edible flowers
Duck gyoza
Organic plain brioche 45g
Spring onion

Preparation

  1. Crush the duck carcasses.
  2. Cut the garlic, banana shallot, ginger, galangal, shiitake, and lemongrass into large pieces. Bruise the lemongrass.
  3. Sauté the vegetables, spices, duck carcasses, and tomato paste in a large pan.
  4. Deglaze with lime juice, cream, milk, coconut milk, chicken stock, and fish sauce.
  5. Add the red peppers, rawit peppers, kaffir lime leaves, and cane sugar.
  6. Reduce the mixture by half.
  7. Strain the soup and season further with salt.

  1. Put all ingredients except the sunflower oil and Thai oil in the blender and blend briefly.
  2. While blending, gradually add the sunflower oil and Thai oil.
  3. Blend until a smooth emulsion forms.
  4. Season further with salt and sushi-su rice vinegar if desired.

  1. Clean the duck legs.
  2. Season the duck legs with pepper and salt and drizzle lightly with olive oil.
  3. Roll the legs tightly and vacuum seal them.
  4. Cook the legs sous-vide for 12 hours at 65°C.
  5. Cool the legs thoroughly.
  6. Bread the legs with pastry flour, liquid egg white, and panko.
  7. Fry the duck croquettes à la minute before serving.

  1. Clean the little gem lettuce.
  2. Bake the brioche buns and cut open the top.
  3. Steam the gyoza until cooked.
  4. Serve the soup in a bowl.
  5. Arrange the gyoza in the soup and drizzle some Thai oil in.
  6. Fill the brioche bun with little gem and place the duck croquette on top.
  7. Garnish with the Thai oil emulsion, edible flowers, and sliced spring onion.