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Duck With Honey And Coriander Sauce
By Executive Chef
Trim off the rough edges of skin from the duck breast. Score a criss-cross pattern in the skin and season on both sides.
Dry roast the coriander seeds in a dry non-stick pan until they give off a spicy aroma and are dark in colour, transfer to a mortar and crush with a pestle.
In a small saucepan on low heat, combine the honey and soy sauce slowly. Bring the sauce to a boil as you stir.
Add the hot chicken stock and crushed coriander seeds to and simmer until reduced for about 10 minutes. Remove from the heat and set aside.
In a medium frying pan on moderate heat, place the duck breast, fat side down.
Cook for about 10 minutes, pressing the duck frequently with a metal spatula to keep it as flat as possible.
Pour off the excess fat from the pan, turn the duck over and cook for a further 7 minutes or until done to your liking (duck breast is best medium rare).
Meanwhile, strain the sauce through a sieve into a clean pan and reheat gently.
To serve, slice the duck into very thin slices and arrange in a fan shape on a warm dinner plates. Drizzle the sauce over the duck, and garnish each portion with a sprig of coriander.
Duck breast - 250 gms
Salt - To taste
Pepper - To taste
Coriander seeds - 2 tbsp
Honey - 125 ml
Soy sauce - 4 tbsp
Chicken stock - 175 ml
Coriander springs - To garnish