Ingredients

30 gm rice noodle, fresh
30 gm carrot, 1/4 “ julienne, 10 cm long
30 gm spring onion, trimmed and cleaned, 10 cm long
30 gm asparagus, trimmed and
cleaned, 10 cm long
2 gm coriander, washed
2 cherry tomatoes, quartered
5 gm sprouts 1 egg white, beaten to medium peaks
25 gm tamarind sorbet
10 gm tamarind sauce
100 gm duck breast, skin on
10 gm mixed green salad
5 gm balsamic vinaigrette
3 gm salt
2 gm pepper, black
10 ml peanut oil

Method

• Place a medium sauté pan & a medium stock with salted drinking both on high heat.
• Trim the duck breast & evenly score the skin, taking care not to cut through to the breast meat. Season well with salt & pepper on the meat side only.
• Add the oil to the pan & add the duck with the skin side down. Render the fat from the skin while constantly removing the excess fat from the pan.
• When the skin is crispy, transfer the duck breast to a sheet pan & finish under a broiler. Cook internally to medium & allow to rest for 10 minutes.
• Cut the duck breast into strips & reserve for assembly.
  Blanch the carrot & asparagus in the salted water. Drain & cool in salted cold water for 3 minutes. Drain well & adjust seasoning with salt & pepper if necessary.
• Trim rice noodle to a 10 cm square. Assemble the duck roll with carrot, asparagus, spring onion, coriander, & strips of duck breast. Season with salt & pepper & tamarind sauce. Roll tightly & cut duck roll in three pieces, with one piece 5 cm long & two pieces 2.5 cm long.
• Assemble the rolls on the center of the plate in one line, with the longest roll in the center. Place a small amount of tamarind sauce on top of each roll.
• Dress the mixed green salad with balsamic vinaigrette. Arrange the mixed green salad & mushroom salad around the large roll, as well as a few thin slices of duck breast & cherry tomato.
• Garnish salad with a few drops of wasabi mayonnaise & tamarind sauce.
• Place the scoop of tamarind sorbet on top of the large roll.
• Place the egg white on top of the tamarind ice cream & garnish with sprouts.

Tamarind sorbet

1000 ml drinking water
440 gm sugar
100 gm glucose 1000 ml tamarind juice
3 gelatin leaves

Method

• Combine the water, sugar & glucose in a medium sized sauce pan.
• Place on high heat & bring to a boil.
• Add tamarind & mix well.
• Add gelatin leaves & cool over an ice bath.
• Place in an ice cream maker & process.
• Transfer to a suitable container & store covered in the freezer.

Tamarind sauce

150 cl drinking water
300 gm tamarind, dried
250 gm palm sugar
100 cl fish sauce
150 gm shallot

Method

• Thinly slice the shallots & fry on low temperature oil (120°C).
• When dried, drain oil & place on absorbent paper. Reserve for later use.
• Combine drinking water, tamarind, & palm sugar in a medium sized sauce pan. Bring to a boil.
• Add fish sauce & dried shallot.
• Reduce by half while monitoring flavour development.
• Remove from heat & place in a blender.
• Carefully process until mixture is smooth.
• Cool over an ice bath & store in a squeeze bottle.