Beau Rivage's peking style duck breast appetizer

Peking Style Duck Breast Appetizer
By: Chef Alberto Rosa

  • 4 oz duck breast
  • 1 oz soy sauce
  • 1 oz sugar
  • 1 tsp garlic
  • 1 tsp fresh ginger
  • 1 tsp Hoisin sauce
  • 1 oz Mey Ploy sweet chili sauce
  • .5 oz Chinese Mustard
  • 1 pinch of b & w sesame seeds
  • 1 whole sweet potato ( peeled & diced)
  • 1/8 cup of Butter
  • 1 tsp brown sugar
  • 1 Braised Baby Bock Choy
  • Salt & Pepper to taste


Trimm fat of the duck breast and remove any silver skin. Score the skin on X to make the skin cook faster. Mix soy sauce, garlic, ginger & hoisin sauce in a bowl, add the duck breast into the bowl and let marinate at least 15 to 20 minutes. In a sauté pan at medium heat place the duck breast skin side down until receiving a nice dark char and most of the fat has been renderrd. In a sauce pan cook your sweet potato until it is fork tender, add to a mixing bowl with the butter and brown sugar and smash until well incorporated. Let the duck breast rest for a few minutes so all the fat will run out then slice in small pieces and cook until medium rare - medium in an oven at 400 degrees for 2 minutes more or less. Braised Bock Choy and sweet pot in the middle of the plate with the sliced duck on top, add Mey Ploy Chili Sauce on the side with the Chinese hot mustard and sesame seeds. Garnish with seasonal micro greens and Fruit chutney.