Recipe by Jason Chan Yee Chiu & Ho Wing Hong from Hong Kong Cricket Club – Second Runners up – Dilmah Real High Tea Global Challenge
2 pcs Duck Legs (confit)
2 pcs Star Anise
270 ml Olive Oil
12 pcs Egg
500 ml Cream
3 tbsp Soy Sauce
1 tbsp Sesame Oil
1 g Chives
Pepper to taste
Balsamic Soy Gel
150 g Balsamic
60 g Soy Sauce
3 g Agar Agar
Place the duck, star anise, ginger and olive together.
Make sure the duck is covered with the oil, slow cooked for 5 hours and leave to cool overnight.
Roll out the puff pastry thinly and place into the molds, leave in fridge for 15 mins.
Whisk the egg, cream, soy sauce and sesame oil together, leave to one side.
Shred the duck and mix with the chives, place into the molds just covering the to the top.
Place the egg mixture and bake for 15mins, serve with the soy balsamic dressing and chopped chives.