Tom Aikens shows us how to prepare one of the signature starters at The Pawn
With the recent re-launch of one of Hong Kong’s most iconic restaurants, all eyes turn to award-winning British Chef, Tom Aikens, to see what he has cooked up for the new menu at The Pawn. We’re excited to explore this new and unique dining concept by going behind-the-scenes with The Pawn’s new culinary director.
In this edition of The Epicurean Express, Aikens demonstrates how to prepare his Asian take on duck liver parfait seasoned with five-spice powder and served with long toast. The dish captures the rich flavours of duck prepared in a variety of ways, including duck breadcrumbs, crisp duck skin, and air-dried duck, to create a delicious starter that will leave you asking for more.
Videography by Tyrone Wu
Ingredients
Duck rillettes
Duck liver parfait
Crisp duck skin
Duck breadcrumbs
Air-dried duck
For the duck rillettes
Coarse sea salt
Sugar
Thyme
Picked rosemary
Black peppercorns
Garlic
Nutmeg
Cloves
Juniper berries
Bay leaves
Duck legs
Duck fat
For the duck liver parfait
Duck livers
Butter
Eggs
Sugar
Salt
Black pepper
Butter
Shallots
Garlic
Bay leaves
Thyme
Port
Brandy
Madeira
For the crisp duck skin
Duck skin
Coarse sea salt
Sugar
Thyme
Rosemary
Black peppercorns
Garlic
Nutmeg
Cloves and juniper berries
Chopped bay leaves
For the duck breadcrumbs
Duck fat
Butter
Shallots
Garlic
Minced duck from leg or breast
Thyme
Maldon salt
Fresh brioche crumbs
For the air-dried duck
Margret duck breasts
Fennel seeds
Sichuan peppercorns
Juniper berries
Coriander seeds
Coarse sea salt
Caster sugar
Black pepper
Orange zest
Chopped thyme
The Pawn, 62 Johnston Road, Wan Chai; +852 2866-3444
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