{"id":704,"date":"2025-10-13T11:35:28","date_gmt":"2025-10-13T11:35:28","guid":{"rendered":"https:\/\/thephuketnews.net\/WOP\/?p=704"},"modified":"2025-10-13T11:35:28","modified_gmt":"2025-10-13T11:35:28","slug":"seared-duck-cauliflower-onion-soubise","status":"publish","type":"post","link":"https:\/\/thephuketnews.net\/WOP\/seared-duck-cauliflower-onion-soubise\/","title":{"rendered":"Seared Duck & Cauliflower Onion Soubise \u2013 Paresa Resort, Kamala"},"content":{"rendered":"

Seared Duck & Cauliflower Onion Soubise<\/strong><\/h3>\n

by Chef Franko, Paresa Resort \u2013 Kamala<\/em><\/p>\n

At Paresa Resort<\/a><\/strong>, Chef Franko crafts modern European cuisine with a distinctly personal touch. His Seared Duck & Cauliflower Onion Soubise<\/em> combines French precision and Asian sensibility \u2014 slow-cooked duck breast with rich cauliflower pur\u00e9e, daikon, and red wine glaze, showcasing balance, patience, and artistry.<\/p>\n

\n

For the Duck Marinade<\/strong><\/h3>\n

\u00bd orange
1 dill stalk
3 sprigs fresh thyme
5 peppercorns
40 ml olive oil
2 duck breasts<\/p>\n

Method:<\/strong>
Score the duck skin and sear lightly in a pan (reserve the fat). Add marinade ingredients, vacuum-seal, and cook sous vide at 54\u00b0C for 1\u00bd hours. Remove from the bag and pan-sear skin side down until crispy.<\/p>\n

\n

For the Cauliflower Onion Soubise<\/strong><\/h3>\n

80 g cauliflower
40 g onion
3 peppercorns
30 ml water
270 ml milk<\/p>\n

Method:<\/strong>
Cook onion in water until translucent. Add remaining ingredients and simmer gently for one hour. Blend until smooth and season.<\/p>\n

\n

For the Daikon<\/strong><\/h3>\n

30 g daikon
2 sprigs thyme
60 ml chicken stock
15 ml white wine
30 g butter<\/p>\n

Method:<\/strong>
Heat duck fat and half the butter, sear daikon on both sides, add remaining ingredients, and bake at 180\u00b0C for 25 minutes.<\/p>\n

\n

For the Apple and Fennel Salad<\/strong><\/h3>\n

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<\/p>\n

Method:<\/strong>
Chop finely, mix with dressing, and press into a tower shape for serving.<\/p>\n

\n

For the Red Wine Glaze<\/strong><\/h3>\n

20 g beef jus
30 g chicken stock
40 ml red wine
5 ml balsamic vinegar
1 bay leaf
4 peppercorns<\/p>\n

Method:<\/strong>
Reduce all ingredients by half, then add balsamic vinegar and reduce further until thick.<\/p>\n","protected":false},"excerpt":{"rendered":"

Seared Duck & Cauliflower Onion Soubise by Chef Franko, Paresa Resort \u2013 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 \u2014 slow-cooked duck breast with rich cauliflower pur\u00e9e, daikon, and red wine glaze, showcasing balance, […]<\/p>\n","protected":false},"author":3,"featured_media":705,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[67],"tags":[146,144,145,91,147,88,148,143,73,133],"class_list":["post-704","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-cauliflower","tag-chef-franko","tag-duck","tag-fine-dining","tag-french-cuisine","tag-kamala","tag-luxury-dining","tag-paresa-resort","tag-recipes","tag-sous-vide"],"acf":[],"_links":{"self":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/704","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/comments?post=704"}],"version-history":[{"count":2,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/704\/revisions"}],"predecessor-version":[{"id":708,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/704\/revisions\/708"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media\/705"}],"wp:attachment":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media?parent=704"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/categories?post=704"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/tags?post=704"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}