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SCMP Reporter

Bernhard Mayer, executive sous chef

The Regent Hong Kong

Serves 5-6

Ingredients:

1 rice duck (about 4-5 catty)

For the stuffing:

30g	sugar	 170g	salt	 30g	five-spice powder	 140g	seafood sauce

85g	sesame sauce

140g	preserved bean paste	 2pc	star anise	 2pc	ginger dices	 2pc	shallot, peeled and sauteed	 2pc	garlic, peeled and sauteed

For the Skin Water:

40ml	white vinegar	55g	maltose

Condiments:

Plum sauce served on the side.

Method :

Mix all the stuffing ingredients together, and then stuff them inside the duck breast. Use boiling water to blanch the duck skin, then cool it down  with water.

Mix the white vinegar and maltose together. Brush the skin water to the duck skin, then hold on and dry for about 4-5 hours. (The skin must be already dried before being placed in the oven.)

Place in tandoor oven at 140?C for 35 minutes, then at 220?C for about 10-15 minutes until the duck is cooked.

Plum Sauce (0.5 litre)

Ingredients:

150g	seafood sauce	50g	sesame sauce	  100g	sugar	100g	preserved bean	 25g	oyster sauce		paste	 50g	shallot, peeled	50g	garlic, peeled	 50ml	water			 To taste - five spice powder

Method :

Mix all the ingredients together.

Red Cabbage (6 portions)

Ingredients:

For the Marinated Red Cabbage:

600g	red cabbage, julienne

2pc	apple	 100ml	orange juice	 60ml	champagne vinegar	 To taste - bay leave

To taste - Juniper berries

To taste - clove

5g	cinnamon stick	 300ml	red wine	 To taste - salt, sugar and pepper

For the Braised Red Cabbage:

50g	sauteed onion	 Marinated red cabbage

Marinated red cabbage juice

10g	risotto	 20g	honey	 To taste - salt and pepper

Method :

Julienne the cabbage. Marinade with the remaining ingredients and seasoning over one night. Saute the onion julienne, and add the strained cabbage. Add the juice and risotto on top. Cook until soft and add honey.

Bread Dumplings

6 portions

Ingredients:

300g	bread	 75g	bacon	 75g	onion	 40g	walnut	 40g	pecan nut	 150ml	cream	 150ml	warm milk

2pc	egg yolk	 To taste - nutmeg

25g	parsley, chopped	 To taste - salt and pepper

30g	bread crumb	 50g	butter	 25g	parsley, chopped

To taste - salt and pepper

Method :

Dice the bread and air-dry. Saute the onion and bacon slowly and then mix bread, walnut and pecan nut together. Mix the cream and warm milk with egg yolk. Pour the liquid into the bread and wait about 5 minutes. Then add the parsley and divide the mixture into small balls. Poach about 3 minutes. Melt the soft butter until brown, add bread crumbs and chopped parsley and seasoning. Put the bread crumbs on top of the dumplings.



Roast duck with red cabbage