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GRAND FINALS - Video Showcase

Twice Cooked Duck Breast ( Main ) , Tropical Sweet Sensation (

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MAIN COURSE Twice cooked duck breast | onions element | charred lettuce | smoked carrot puree | smoked roasted paprika | black garlic mayo | sweet and salted crumble | radish | sorrel. RECIPE- 1 pcs of duck breast, score the duck breast with criss-cross pattern cuts througth the skin, season well with sea salt and black pepper, add 4 cloves crushed garlic, 6 stem of thyme fresh, 3 tbsp of olive oil, then place in the plastic bag theb vacuum sealed. -Sousvide for 2 hours at 52 degree celcius, when it is done take out the duck from plastic, let rest for about 10 minutes. -Prepare the grill pan, then pan grill the duck breast each side for 7 minutes to get the crispy skin and cut into slice. -2 stem of spring onion seasoning with pinch of salt and pepper and 1/4 tsp olive oil, torched with gas burner (torcher). -Garlic mayo, 1 tbsp of japanese mayo mix well with 1 mashed clove black garlic. -Smashed 2 pcs of onion cocktail. -2 cloves whole black garlic. -2 tsp smoked carrot puree, -Place 1 pcs of carrot, roughtly cut and out into sauce pan and cover with milk bring to boil, reduce heat and simmer until the carrot are tender about 20 minutes, then remove from heat and blender the carrot with slowly add the liquid as needed until thinned, add salt and pepper to season then use smoke gun to have smokey flavour. -Smoked roasted paprika, 1 whole red capsicum season with pinch of salt and pepper add 1 tbsp of olive oil then place in the oven roast till the capsicum is soft, puffy, and charred, for about 40 minutes, remove and peel the skin off, seeded, then used the smoke gun to get proper smokey. -Charred lettuce, 1 pcs of baby romain cut wedges, marinate with 1 tsp of chop red big chili, 1 tsp chop garlic, 1 tsp of chop shallot, 1 tbsp olive oil, pinch of salt and pepper, 1 tsp of lemon juice then grill on the grill pan for 15 seconds for each side of lettuce. -Sweet and salted crumble, 2 pcs of dehydrates anchovies, 2 cloves of dehydrate black garlic roughly chopped and add 2 tbsp bread crumb, 1tbsp lemon zest, pinch of sea salt and black pepper then toasted on the pan with medium heat without oil until the bread crumb got like brown colour. -Raspberry staranise sauce, 1 cup of raspberry puree out into sauce pan and heat with medium heat, add 3 pcs of staranise, 1 tbsp of sugar, 1 tbsp of chery vinegar, pinch of salt, 1 tsp of lemon juice, keep stiring while cooking process, when the sauce get thicknesess, remove from heat and throw away the staranise from the sauce. Garnish with 2 pcs of sorrel and 2 pcs slice radish. DESSERT Coconut mousse | coconut custard cake | desicated coconut crumb | passion fruit curd | mango flesh | raspberry freeze dried | meringue | coconut granita. -Coconut mousse, coconut puree 300gr, sugar 400gr, gelatin 14gr, cream 400gr, milk chocolate for shell. -Brush the milk chocolate into the half sphere silicon mat shell and set aside till dry, heat the puree and sugar till sugar disolve, add gelatin that already soaked in the water and mix well, set aside and let it cool. -Whipped the cream into half thick, fold the coconut cream mixture into the whipped cream, pipe the mousse into the prepared chocolate shell and freeze. -Desicated coconut crumbs, sugar 240gr, water 80gr, desicated coconut 150gr, white chocolate 50gr, sea salt 10gr. Heat the sugar and water untill 118 degree celcius, add the coconut desicated, white chocolate, and chopped sea saltand mix well until it set and crumbly, transfer to silpat and let it dry. -Coconut custard cake, butter 200gr, sugar 100gr, egg 4pcs, flour 140gr, baking powder 10gr, coconut powder 100gr, coconut milk 20gr, milk 20gr. Cream the butter and sugar add the egg gradually, add flour and baking powder, add the remaining ingredients. Pour into square mould and bake 180 degree celcius for 1 hour. When it cool cut into cube size and dip into coconut milk and cover with toasted coconut desicated. -Mango flesh, 2tbsp fresh mango cube, mix with 2 tbsp mango puree. -Passion fruit curd, passion fruit puree 400gr, yolk 90gr, egg 165gr, sugar 120gr, gelatin 12gr, butter 150gr. Cook egg , yolk, passion fruit puree and butter in low heat untill it thicken, add gelatin and let it cool in the chiller before use. -Raspberry freeze dried, fresh raspberry 100gr, liquid nitrogen as needed, prepare the bowl of liquid nitrogen, put the raspberry and mix into the liquid nitrogen untill it freezing. Take it out with strainer and crushed it. -Meringue, egg white 100gr, sugar 100gr, icing sugar 100gr, whip the egg and put sugar gradually fold the mixture into the icing sugar pipe and let the meringe dry. -Dry coconut granita, freeze 100ml of fresh young coconut water, put the freeze coconut water into the ice crushed machine and serve. -GARNISH 4pcs of baby sorrel.