China Town Duck with Tequila Sauce
Chef de Cuisine John Matsubara
Ingredients:
1 breast China Town Duck
4 pcs. Won Ton Pi
1 cup Avocado
1 tsp. Red Onion
1 tsp. Cilantro
1 tsp. Lime Juice
1 cup Fresh Plum Sauce Recipe
1 tsp. Jose Cuervo Tequila
1 tsp. Li Hing Mui Powder
½ cup Butternut Squash
½ cup Green Papaya Julienne
1 tsp. Kim Chee Base
Method of Preparation:
Avocado Mousse:
Puree avocado, red onion, cilantro, and lime juice in a blender until pureed. Season with salt and pepper.
Won Ton Pi:
Quarter the squares to form chips, fry. Drain on paper towel.
Tequila Sauce:
Mix fresh plum sauce recipe with li hing mui powder and tequila. Season to taste.
Pumpkin Slaw:
Julienne pumpkin and papaya. Add salt and rest for 10 min. Squeeze all water out and add kim chee base. Season to taste.
Duck:
Butcher duck into quarters removing all the bones. Sear on high heat to crisp the skin. Reserve in warm area covered with plastic wrap.
Plum Sauce
Ingredients:
1 cup Fresh plums
1 tsp. Chinese Five Spice
½ cup Sugar
½ cup Sherry Wine
Method of Preparation:
Heat all ingredients in a pot and simmer for 30 Minutes. Let sauce cool and then puree in a blender.
Arrange three tablespoons of Avocado Mousse on a platter. Top each with a Crispy Won Ton and China Town Duck. Drizzle with Tequila Sauce. Add two tablespoons of Pumpkin Slaw as garnish.
Bon Appetit!