Seared Duck & Cauliflower Onion Soubise
by Chef Franko, Paresa Resort – Kamala
At Paresa Resort, Chef Franko crafts modern European cuisine with a distinctly personal touch. His Seared Duck & Cauliflower Onion Soubise combines French precision and Asian sensibility — slow-cooked duck breast with rich cauliflower purée, daikon, and red wine glaze, showcasing balance, patience, and artistry.
For the Duck Marinade
½ orange
1 dill stalk
3 sprigs fresh thyme
5 peppercorns
40 ml olive oil
2 duck breasts
Method:
Score the duck skin and sear lightly in a pan (reserve the fat). Add marinade ingredients, vacuum-seal, and cook sous vide at 54°C for 1½ hours. Remove from the bag and pan-sear skin side down until crispy.
For the Cauliflower Onion Soubise
80 g cauliflower
40 g onion
3 peppercorns
30 ml water
270 ml milk
Method:
Cook onion in water until translucent. Add remaining ingredients and simmer gently for one hour. Blend until smooth and season.
For the Daikon
30 g daikon
2 sprigs thyme
60 ml chicken stock
15 ml white wine
30 g butter
Method:
Heat duck fat and half the butter, sear daikon on both sides, add remaining ingredients, and bake at 180°C for 25 minutes.
For the Apple and Fennel Salad
20 g Granny Smith apple
35 g celery
2 g orange zest
2 g lemon zest
15 ml lemon juice
5 ml white wine vinegar
Method:
Chop finely, mix with dressing, and press into a tower shape for serving.
For the Red Wine Glaze
20 g beef jus
30 g chicken stock
40 ml red wine
5 ml balsamic vinegar
1 bay leaf
4 peppercorns
Method:
Reduce all ingredients by half, then add balsamic vinegar and reduce further until thick.
