Serves 4

• 900 gm duck breast
• 5 gm star anise
• 10 gm cinnamon
• 20 gm Sichuan peppercorn
• 10 gm red dried chili
• 5 gm salt
• 1 egg white

Method: Slow roast the spices and salt and grind the spices a little coarse. Dip the duck breast in egg white and marinate with the spice mixture and put in a vaccum pack bag. Seal the bag and steam it at 52˚C for 15 minutes. The duck is then ready for deep frying at the last minute.

Sweet Potato Mash

• 200 gm sweet potato
• 10 gm salt
• 10 gm pepper
• 25 gm chives

Method: Bake the potato at 180˚C for 25 minutes with aluminum foil and take the skin off after baking.
Add salt, freshly crushed black pepper and chives.

Burnt Plum Sauce

• 100 gm palm sugar
• 40 ml water
• 25 ml fish sauce
• 60 ml tamarind juice
• 50 gm fresh plum
• 30 gm Hoisin sauce

Method: Caramelize the palm sugar with the fresh plums halved and pitted and then add the other ingredients. Cook for 10-12 minutes until the sauce comes to a coating consistency.

Green Pea Purée

• 100 gm green peas
• 10 gm salt
• 5 gm pepper
• 30 ml cream
• 4 gm oregano
• 10 ml extra virgin olive oil

Method: Boil and purée with salt, white pepper, cream oregano and extra virgin olive oil until the sauce has thickened.

Fried Onion

• 100 gm onion
• 300 ml oil for frying
• 100 gm snow peas

Method: Slice the onion thin and blanch in water and then fry until it obtains a uniform colour.

To Serve

Deep fry the duck to get a crispy texture. Put the sweet potato in the mixture in the ring and add the sautéed snow peas on the sweet potato. Place the halved tomato (already cooked) on top of the sweet potato. Slice the duck breast, drizzle the plum sauce and green pea purée around the plate as shown in the photograph and garnish it fried onion.

About Chef Indrajit

Originally from Bombay, India, Chef Indrajit was drawn to European food early in his career, especially its presentation and texture. At an Oberoi hotel in India, he opened the Italian restaurant Frangipani, after having flown to Italy to study Italian cuisine for a couple of months. Then the Anantara hotel group tasked him with opening an Italian restaurant in the Maldives. While there, he learned many marvelous and wonderful ways to use tuna including tuna curry for breakfast and tuna spring rolls for afternoon snacks. In St. Lucia, he learned how to prepare Creole food such as breadfruit and Caribbean chicken wings. Then in Djibouti he learned how to prepare Afro-Arabic food.

Indrajit is known for using different cooking techniques and influences in his menu. For example, he prepares sous vide (vacuum-packed) chicken, a classical French dish with rendang sauce from Indonesia – a European cooking style with an Asian flavour. He also likes to use trios and quattros, multiple variations of the same food: lamb chops, lamb loins and lamb sauce are a good example of the former while steamed, pan-fried, grilled and broiled tuna are good examples of the latter.

For more information contact:
Cape Sienna (Plum Fine Dining and Vanilla Sky Bar)
Tel: +66 (0)76 337300
Chef Indrajit Website: www.capesienna.com