Exclusive cruise ship recipe: A delicious duck dish from Regent Seven Seas Cruises

Method

Duck

1. Combine the first eight ingredients into a marinade. Pour over the duck legs and marinate for 12 hours.
2. Rinse the duck legs under cold water and pat dry. Strain and reserve the marinade.
3. Place the duck legs into a large casserole and cover with duck fat. Top with tin foil and cook in a preheated oven for 3 hours at 120C.
4. Remove from the oven and set aside. When cooled to room temperature, remove the duck legs from the fat.

Adlai risotto

1. Toast the adlai grains in a large frying pan until hot but not coloured. Add olive oil, duck fat, ginger, garlic puree, turmeric and shallots, and cook gently over a low heat until the shallots are soft.
2. Deglaze the pan with Shaoxing wine. Stir well and simmer until almost dry, then add the chicken stock, little by little, simmering until the adlai is almost cooked but still al dente.
3. Stir well and season to taste with fish sauce and chilli oil. If needed, adjust the consistency with more stock (the risotto should remain runny).

Adobo sauce

1. In a saucepan, sauté the garlic in duck fat over a medium heat with the shallots, pepper and sugar.
2. Add the reserved marinade and cook over a low heat for 45 minutes, without allowing to boil. Strain and set aside.
3. Before serving, sauté the diced foie gras (if using) and add to the sauce.

Mushrooms

1. Bring the white wine vinegar to a boil.
2. Remove from the heat, add the mushrooms and leave to stand for 30 minutes.

To serve

1. Arrange the cooked duck legs on a baking tray, brush with olive oil and bake in a preheated oven at 160̊C for 10 minutes.
2. Serve each duck leg with a spoonful of risotto, a drizzle of adobo sauce and a scattering of mushrooms, with spring onion, red pepper and fried garlic to garnish.