DUCK FEAST for 2 – Oyster, Crispy Duck, Roasted Duck, Pandan & Mango



This is dead easy, all you need is a couple of pans & a few baking trays.




The most important thing to remember is to make sure you take your Glazed Duck Crown out of the fridge & leave at room temperature for at least an hour before cooking. When it comes to cooking, preheat your oven to 200C.




Empty the Oysters in Fermented Shitake Mushrooms, Seaweed & Truffle into a small pan & warm over a gentle heat for 2 to 3 minutes so just warmed through. Place a mound of salt or use a napkin to secure each of the oyster shells on a plate. Distribute the oysters and their flavoured oil evenly between the shells and serve immediately.




Place the Duck Leg Bun onto an oven tray & heat in your oven for 4-5 minutes. When warm, pipe a little Fig Chutney onto the bun & top with a few slices of Pickled Ginger & Fresh Fig. Serve warm.




From room temperature, place the Glazed Duck Crown & your Duck Fat Potatoes into the oven for 10-15 minutes to heat up (if you have a meat thermometer bring the internal temperature of the Glazed Duck Crown to 55C).


The Broccoli, Carrots & XO Cabbage will take a little less time, just 8-10 minutes. Take them out of the bags, place onto an oven tray & pop into the oven along with the duck & potatoes after around 5 minutes cooking time has passed.


Once warmed through, remove from the oven and grab your Cafe de Beijing Butter. Smear it all over the duck then allow to rest for 5 minutes.


The Plum Sauce needs to be warmed gently for 2 minutes in a small pan.


With all the sides warmed & the duck rested it is now time to carve the duck into 2cm thick slices. We recommend seasoning the exposed slices with a little (or a lot if you like it like we do) of sea salt. Bon Appetit.




Simply remove from the fridge & cut in half. Enjoy.