Dry-Aged Duck Breast & Mid-Autumn Vol-Au-Vent Pastry

8 persons

Difficulty

Ingredients

DUCK BREAST INGREDIENTS
1600-1800g	Duck breast (deboned)
15g	Five spice powder
To taste	Salt, Pepper
INGREDIENTS FOR VOL-AU-VENT MOON CAKE
8	Vol-au-vent crust
80g	Sausage
80g	Sugar slug lotus seeds
50g	Roasted pumpkin seeds (shelled)
80g	Char Siu meat
4-5	Fresh lemon leaves
INGREDIENTS FOR STUMBLE SAUCE
150ml	Blue Band Multipurpose Cream
500ml	Chicken broth
100ml	Shaoxing Wine
40g	Dried onions
20g	Ginger
25ml	Soy sauce
15g	Rock sugar
½ teaspoon	Five spice powder
25g	Lee Kum Kee Char Siu Marinade
15ml	Black vinegar
50ml	Oil
DECORATIVE MATERIALS
700g	Bok choy
1	Garlic
To stir-fry vegetables	Oyster sauce, sesame oil

Instructions

COOKING BELLY SAUCE

Preparation: Finely chop the dried shallots and ginger.
Sauté aromatics: Heat oil in a large pot, add the shallots and ginger, and sauté over medium heat until fragrant and lightly golden.
Add Shaoxing wine: Pour in Shaoxing wine, increase the heat to high. Bring to a boil, scraping the bottom of the pot with a wooden spoon. Simmer until the wine reduces by about one-third to evaporate the alcohol and concentrate the flavors.
Cook the sauce: Lower the heat, add chicken stock and Blue Band Multipurpose Cream. Add soy sauce, rock sugar, five-spice powder, and char siu sauce. Stir until the sugar dissolves.
Simmer: Let it simmer gently for 30–45 minutes so the flavors meld and the sauce naturally thickens (do not boil vigorously).
Strain: Turn off the heat and strain through a fine sieve, discarding solids, to obtain a smooth sauce.
Finish: Transfer the sauce to a clean pot, adjust seasoning, then gradually add Chinese black vinegar, stirring evenly.

PREPARE THE FILLING

Chinese Sausage (Lap Xuong): Steam or boil until cooked, then dice into small cubes.
Char Siu (Roast Pork): Dice into small cubes.
Lotus Seeds: Lightly crush.
Kaffir Lime Leaves: Wash, pat dry, and thinly slice into chiffonade.

MARINATING AND BEANING DUCK

Score the Duck Breast Skin: Make shallow diagonal cuts on the skin without cutting into the meat.
Seasoning: Mix salt, pepper, and five-spice powder, then rub thoroughly over the duck breast.
Drying: Place the duck on a rack in the refrigerator uncovered to dry the skin – this helps achieve a crispier sear.

MIXED FILLINGS

Mix the Filling: Combine Chinese sausage, lotus seeds, pumpkin seeds, char siu, and kaffir lime leaves evenly.
Before Serving: Add a little rendered duck fat and some Moonlit sauce, then toss gently to combine.

PREPARING VEGETABLES

Wash and drain the bok choy. Large plants can be split in half.
Chop the garlic.

PREPARATION BEFORE SERVING

Warm the Pastry Shells: Bake the vol-au-vent shells at 160°C for 5–7 minutes until crisp.
Heat the Sauce: Warm the sauce, mix a little cornstarch with cold water, then gradually add to the gently simmering sauce, stirring until thickened. Keep warm.
Warm the Filling: Lightly heat the mixed filling.

PAN-FRIED DUCK

Sear the Duck: Heat a heavy-bottomed pan over medium heat without oil. Place the duck skin-side down and sear for 8–10 minutes, pouring off excess fat into a small bowl for later use in the filling.
Flip and Cook: Turn the duck over and sear for an additional 3–4 minutes until medium doneness. Remove and let rest on a wire rack for 10 minutes before slicing.
Stir-Fry the Vegetables: While waiting, sauté garlic until fragrant, then quickly stir-fry the bok choy over high heat. Season with oyster sauce and sesame oil.

FOOD PRESENTATION

Assemble the Vol-au-Vent: Use a small spoon to fill the preheated vol-au-vent shells with the mixed filling.
Plate the Vegetables: Arrange the garlic stir-fried bok choy on the plate.
Slice the Duck: Cut the duck breast into 0.7 cm thick slices and place 4–5 pieces leaning against the vegetables.
Add the Vol-au-Vent: Position the filled vol-au-vent alongside the duck and vegetables.
Finish with Sauce: Drizzle the Dạ Nguyệt sauce around the plate, complete the presentation, and serve immediately.

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Dry-Aged Duck Breast & Mid-Autumn Vol-Au-Vent Pastry

Ingredients

DUCK BREAST INGREDIENTS

1600-1800g

Duck breast (deboned)

15g

Five spice powder

To taste

Salt, Pepper

INGREDIENTS FOR VOL-AU-VENT MOON CAKE

Vol-au-vent crust

80g

Sausage

80g

Sugar slug lotus seeds

50g

Roasted pumpkin seeds (shelled)

80g

Char Siu meat

4-5

Fresh lemon leaves

INGREDIENTS FOR STUMBLE SAUCE

150ml

Blue Band Multipurpose Cream

500ml

Chicken broth

100ml

Shaoxing Wine

40g

Dried onions

20g

Ginger

25ml

Soy sauce

15g

Rock sugar

½ teaspoon

Five spice powder

25g

Lee Kum Kee Char Siu Marinade

15ml

Black vinegar

50ml

Oil

DECORATIVE MATERIALS

700g

Bok choy

Garlic

To stir-fry vegetables

Oyster sauce, sesame oil

Instructions

Step 1

Preparation: Finely chop the dried shallots and ginger.
Sauté aromatics: Heat oil in a large pot, add the shallots and ginger, and sauté over medium heat until fragrant and lightly golden.
Add Shaoxing wine: Pour in Shaoxing wine, increase the heat to high. Bring to a boil, scraping the bottom of the pot with a wooden spoon. Simmer until the wine reduces by about one-third to evaporate the alcohol and concentrate the flavors.
Cook the sauce: Lower the heat, add chicken stock and Blue Band Multipurpose Cream. Add soy sauce, rock sugar, five-spice powder, and char siu sauce. Stir until the sugar dissolves.
Simmer: Let it simmer gently for 30–45 minutes so the flavors meld and the sauce naturally thickens (do not boil vigorously).
Strain: Turn off the heat and strain through a fine sieve, discarding solids, to obtain a smooth sauce.
Finish: Transfer the sauce to a clean pot, adjust seasoning, then gradually add Chinese black vinegar, stirring evenly.

Step 2

Chinese Sausage (Lap Xuong): Steam or boil until cooked, then dice into small cubes.
Char Siu (Roast Pork): Dice into small cubes.
Lotus Seeds: Lightly crush.
Kaffir Lime Leaves: Wash, pat dry, and thinly slice into chiffonade.

Step 3

Score the Duck Breast Skin: Make shallow diagonal cuts on the skin without cutting into the meat.
Seasoning: Mix salt, pepper, and five-spice powder, then rub thoroughly over the duck breast.
Drying: Place the duck on a rack in the refrigerator uncovered to dry the skin – this helps achieve a crispier sear.

Step 4

Mix the Filling: Combine Chinese sausage, lotus seeds, pumpkin seeds, char siu, and kaffir lime leaves evenly.
Before Serving: Add a little rendered duck fat and some Moonlit sauce, then toss gently to combine.

Step 5

Wash and drain the bok choy. Large plants can be split in half.
Chop the garlic.

Step 6

Warm the Pastry Shells: Bake the vol-au-vent shells at 160°C for 5–7 minutes until crisp.
Heat the Sauce: Warm the sauce, mix a little cornstarch with cold water, then gradually add to the gently simmering sauce, stirring until thickened. Keep warm.
Warm the Filling: Lightly heat the mixed filling.

Step 7

Sear the Duck: Heat a heavy-bottomed pan over medium heat without oil. Place the duck skin-side down and sear for 8–10 minutes, pouring off excess fat into a small bowl for later use in the filling.
Flip and Cook: Turn the duck over and sear for an additional 3–4 minutes until medium doneness. Remove and let rest on a wire rack for 10 minutes before slicing.
Stir-Fry the Vegetables: While waiting, sauté garlic until fragrant, then quickly stir-fry the bok choy over high heat. Season with oyster sauce and sesame oil.

Step 8

Assemble the Vol-au-Vent: Use a small spoon to fill the preheated vol-au-vent shells with the mixed filling.
Plate the Vegetables: Arrange the garlic stir-fried bok choy on the plate.
Slice the Duck: Cut the duck breast into 0.7 cm thick slices and place 4–5 pieces leaning against the vegetables.
Add the Vol-au-Vent: Position the filled vol-au-vent alongside the duck and vegetables.
Finish with Sauce: Drizzle the Dạ Nguyệt sauce around the plate, complete the presentation, and serve immediately.

Dairy & Other Fats

Dairy Ingredients

Meat

Processed meat

Seafood

Bakeries & Pastries

Groceries

Frozen Vegetables

Beverages

Dry-Aged Duck Breast & Mid-Autumn Vol-Au-Vent Pastry

Ingredients

Instructions

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