Bernhard Mayer, executive sous chef The Regent Hong Kong Serves 5-6 Ingredients: 1 rice duck (about 4-5 catty) For the stuffing: 30g\tsugar\t 170g\tsalt\t 30g\tfive-spice powder\t 140g\tseafood sauce 85g\tsesame sauce 140g\tpreserved bean paste\t 2pc\tstar anise\t 2pc\tginger dices\t 2pc\tshallot, peeled and sauteed\t 2pc\tgarlic, peeled and sauteed For the Skin Water: 40ml\twhite vinegar\t55g\tmaltose 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\tseafood sauce\t50g\tsesame sauce\t 100g\tsugar\t100g\tpreserved bean\t 25g\toyster sauce\t\tpaste\t 50g\tshallot, peeled\t50g\tgarlic, peeled\t 50ml\twater\t\t\t To taste - five spice powder Method : Mix all the ingredients together. Red Cabbage (6 portions) Ingredients: For the Marinated Red Cabbage: 600g\tred cabbage, julienne 2pc\tapple\t 100ml\torange juice\t 60ml\tchampagne vinegar\t To taste - bay leave To taste - Juniper berries To taste - clove 5g\tcinnamon stick\t 300ml\tred wine\t To taste - salt, sugar and pepper For the Braised Red Cabbage: 50g\tsauteed onion\t Marinated red cabbage Marinated red cabbage juice 10g\trisotto\t 20g\thoney\t 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\tbread\t 75g\tbacon\t 75g\tonion\t 40g\twalnut\t 40g\tpecan nut\t 150ml\tcream\t 150ml\twarm milk 2pc\tegg yolk\t To taste - nutmeg 25g\tparsley, chopped\t To taste - salt and pepper 30g\tbread crumb\t 50g\tbutter\t 25g\tparsley, 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.