Quek Quek~

Quek Quek~ What's that? Yes, you are right~ It's Duck!!!!!!! Last kitchen practical we have duck as our menu~ So as previous class, we collect our ingredients and then Chef Souji demostrated how to cut the whole duck. After the demostration, we start our cooking section, same as last time, we were given 2 hours to produce one main course with duck as the main dish accompanies with 3 vegetables, one starch and one type of sauce~

This is my dish~

Roasted Duck Breast with Mushroom Risotto, Braised Red Cabbage, Caramelized Mango and Saute Osyter Mushroom serve with Orange Gastric Sauce.



Some comment on my dish was the risotto too mash and portioning is big. The good news are my duck breast taste good and doneness is good.. and my saute mushroom was a good idea as well as tasted good~

Here are some others presentation from my colleagues in the kitchen~


Lack of little greens but the idea of presentation is good.


Presentation is good but the risotto is too thick and the mushroom not enough seasoning.


Simple and nice presentation, almost fine dining standard. Can improved in rice pilaf.


Good seasoning. Rice little bit too hard, cabbage no color.


Can be improved, Duck have strong odor.


Big portioning~ Glazed carrot will give better presentation.


Pilaf rice too big protion. Sauce is too sugary but the doneness for duck is good~


Too crowded. Duck taste too salty~


Risotto taste is goood but the duck is too rare and mango can be more caramelized~