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

Chinese cuisine is a firm favourite all over the world, so it comes as no surprise that tables at the Pacific Rim restaurant are a hot ticket aboard Regent Seven Seas’ fleet of ultra-luxury ships.

‘Cuisine has the power to elevate the luxury travel experience,’ says the line’s Corporate Chef, Aurelien Dumeylet. ‘Guests aboard our new ship Seven Seas Grandeur will discover not only captivating restaurant designs, but more than 130 new dishes.

‘For example, Pacific Rim will continue to celebrate the vibrant flavours of a diverse, colourful continent with dishes such as our new duck confit adobo with adlai risotto, foie gras and shimeji mushrooms.’

Cruises aboard Grandeur are a pretty hot ticket too – but you can enjoy this sensational dish at home by following our exclusive recipe...

Duck confit adobo recipe

Served with adlai risotto and shimeji mushrooms

Serves 10

INGREDIENTS
Duck

500ml white wine vinegar

350ml dark soy sauce

100ml Worcestershire sauce

5 garlic cloves, crushed

5 bay leaves

5tsp freshly ground black pepper

25g ginger, thinly sliced

15g galangal, thinly sliced

10 duck legs

1.25kg duck fat

100ml olive oil

Adlai risotto

200g adlai (Chinese pearl barley), washed & soaked overnight

25ml olive oil

25g duck fat

15g ginger, chopped

15g garlic purée

1tsp turmeric powder

15g shallots, chopped

100ml Shaoxing rice wine

500ml chicken stock

Fish sauce to taste

Chilli oil to taste

Adobo sauce

3 garlic cloves chopped

25g duck fat

25g shallots, sliced

2 tsp black peppercorns, crushed

25g brown sugar

500ml marinade (as above)

50g foie gras, diced (optional)

Mushrooms & garnish

500ml white wine vinegar

300g shimeji mushrooms

Spring onions, chopped, to garnish

Red peppers, chopped, to garnish

Garlic, thinly sliced and fried, to garnish

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.