The Epicurean Express: The Pawn’s Duck Liver Parfait

Digest

March 19, 2015 | BY Lemmy Ng & Tyrone Wu

Tom Aikens shows us how to prepare one of the signature starters at The Pawn

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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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