Guest Chef recipes

“Duck face” by Thess Bao

Category: Street food

Preparation time: 3 hours & Execution time: 10 minutes

Ingredients for 1 portion:

  1. 100 gr. Duck leg confit
  2. 3 ml. Sesame oil
  3. 5 ml. Soya sauce
  4. 5 gr. Fresh ginger
  5. 5 ml Reduction must (SABA)
  6. 50 gr. BBQ base sauce
  7. 20 gr. Hoisin sauce
  8. 10 ml. Tomato vinegar
  9. 5 gr. Chili pepper
  10. 1 gr. Garlic powder
  11. 1 gr. Onion powder
  12. 10 gr. Radish daikon julienne
  13. 10 gr. Cucumber
  14. Roasted and spiced coconut with peanut
  15. 100 gr. French baby potatoes
  16. 100 gr. Strained yoghurt
  17. 100 gr. Mayo
  18. 10 gr. Olive oil
  19. 5 gr. Yellow curry Madras
  20. Salt, pepper
  21. 10 ml Lime juice


  1. For the duck:
    1. Remove the bones from the duck and marinate it with sesame oil, soya sauce, fresh ginger and the reduction must.
    2. Then leave it in the refrigerator for 2 hours.
    3. Finally, caramelize it on the plate at 200 degrees. Be careful not to burn it.
  2. For the sauce:
    1. Mix the BBQ sauce base, hoisin sauce, tomato vinegar, chili pepper, garlic powder, onion powder and boil them for five minutes.
    2. Then, let them cool down.
  3. Union time:
    1. Steam the bun and add the vegetables and the duck inside. Add the Chinese BBQ and finish with the roasted coconut and peanut seasoning.
  4. For the potatoes:
    1. Steam the potatoes for 20 minutes.
    2. As soon as they cool down, break them uneven with our hand and fry them at 180 degrees.
  5. For the curry sauce on top of the tomatoes:
    1. Mix the strained yogurt, the mayonnaise, the olive oil, the yellow curry Madras and the lime juice.
  6. Union time:
    1. Place our potatoes in the dish and pour the curry sauce on the top.
    2. Finish with the roasted coconut and peanut seasoning.

Enjoy your meal…
Special credits to Τhess Bao for their hospitality

Chef: Dimitris Pamporis

Motto: “Let the others talk for us”