Celebration of a duck

Celebration of a duck

Kevin Wong Tat Mun is one of the twelve S.Pellegrino Young Chef 2019-2021 finalists. Discover the full recipe of his Signature Dish, Celebration of a duck. 

22 January, 2020
Average: 2.7 (10 votes)

serves for


total time

5 HR 0 MIN


Roast Duck
3 whole
Soy Caramel for Duck Glaze
500 ml
50 ml
Miso Paste
100 g
10 g
Duck Jus
4 kg bones
Yellow Onion
Tomato Paste
20 g
Port Wine
200 ml
10 g
30 g
Black Peppercorns
10 g
Mandarin Juice
100 ml
Duck Broth
2 kg bones
Star Anise
Black Peppercorns
2 g
Kaffir Lime
10 g
2 lt
2 g
Egg Whites
30 g

Step 01

For Soy Caramel
Reduce Mirin until syrup, mix in soy and miso. Season with grated ginger and kinome leaf.

For Dashi
Measure out all liquid ingredients, bring to 80 degrees with kombu and hold for 2 minutes
Close the heat and stir in the bonito flakes(katsuobushi ) leave to steep for 1 minute and strain.

For Pickling Vinegar
Measure out everything except kombu.
Bring liquid to boil, cool it down and steep in the kombu.

For Fruit Marinade
Measure out all the liquid and fruits.
Blend everything in a blender until smooth, reserve.


Step 02

For Duck Meatball

Leave the meat in the freezer and once cold, chop the duck meat until it is fine mince.

Brunoise the shallots, grate the ginger and garlic, slice the chives, foie gras and reserve.

Chop the duck fat from the leg and render slowly until crispy. Discard the oil and reserve the crispy duck fat.

Mix the duck meat, crispy duck fat, chive, shallot, foie gras, ginger, garlic and fruit marinade with a sprinkle of active to combine, reserve for 2 hours.

Weigh out 20g balls and shape them.

Sear on the pan and finish on the binchotan, from time to time, brush it with fruit marinade.


Step 03

For Duck Jus

Brown the bones and vegetables in the oven at 200 degrees for 25 minutes fan speed 5.

Place the browned bones and vegetables in a pressure cooker.

Deglaze the fond from the tray with the port wine and add into the pressure cooker

Cook the tomato paste out until it's dry and sweet.

Fill the pressure cooker with water just enough to cover the bones and add thyme, bay leaf and the black peppercorn.

Extract the flavor in the pressure cooker for 2 hours.

Strain and slowly reduce the sauce until its syrup consistency.

Reduce mandarin jus and add into the duck jus.


Step 04

For Duck Broth

Brown the bones without the vegetables.

In a pot add the vegetables, browned bones, kaffir lime leaf, bay leaf, black peppercorns and dashi.

Simmer the broth gently for 3 hours.

Strain the duck broth and season to taste with salt, black pepper and white kombu.

Clarify the duck broth with the egg clarification method.


Step 05

For Carrot Puree

Cut the carrot into a small even shape.

Bake the carrot in the oven with some butter covered with aluminum foil for 30 minutes at 200 degrees.

Place the half-cooked carrot with butter in a pot and cooked with cream till fully soft and cream reduce.

Blend the carrot with salt and sansho powder as a seasoning. Reserve.


Step 06

For Duck Hearts

Brine the duck hearts with 5% salt brine for 20 minutes to remove the blood.

Marinade the duck hearts in fruit marinade for 1 hour.

Grilled the duck hearts on skewers on binchotan until it's pink in centre.

Chop some garlic and fry until crispy at 150 degrees

Sprinkle chop chive and crispy garlic.


Step 07

For Pickle Cucumber

Slice Japanese cucumber in a mandolin.

Use a ring cutter to punch some rounds.

Pour pickling vinegar over on Japanese cucumber, let it sit for 30 minutes and reserve.


Step 08

For Roast Duck

Debone the duck, reserving on the breast on the bone.

Score the skin of the duck breast to ease the rendering process and crisp up the skin.

Render the duck, breast side down on the pan slowly.

When the skin is fully rendered, let the duck rest.

Just before serving, place the duck in the oven until warm and finish the duck on the binchotan, brushing the skin with the soy caramel.

Carve the breast out and slice into portions.


Step 09


Heat up duck jus, duck broth, and carrot puree in saucepot.

Lay out pickle cucumber and herbs onto the tray.

Start assembling and warm up the wooden tray with plate, side plate, saucepot and soup bowl.

Grill the duck hearts and duck meatball on the binchotan and assemble cold garnish on the meatball. reserve hot. 

Start carving the roasted duck and finish the final seasoning.

Dress the main plate in the carrot puree, duck meatball and roasted duck.

Pour the duck jus on the saucepot, meant to be sauced in front of the judges to keep the sauce nice and hot.

Heat the duck broth and pour into the soup bowl and close the lid to capture the aroma.

Place the duck hearts on the side plate.

Place every component on the wooden tray and serve

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