Roasted Duck Breast
The countdown to next year’s Taste of Cayman continues here on The Deep Dish. We’re now just 29 days away from the premiere culinary event, set to draw thousands of foodies to Camana Bay as restaurants across Grand Cayman bring out their ‘A’ game with samples and demonstrations. Chef Wonhee Park at this week’s featured restaurant, Bamboo, says they’re planning to make 2,500 dorayaki for the show!
Sweet and delicious. And a great taste of what Bamboo has to offer. Much like today’s recipe which Chef has generously shared!
Roasted Duck Breast with Eggplant
You will need:
Eggplant, peeled and steamed
- Cook the breast with duck sauce sous vide (vacuum packed and slow cooked in water at 65 C) for 2 hours
- Serve with steamed eggplant and pickled bell pepper
Thanks so much to Chef Wonhee!
Chef also gave me a super quick (and yummy) sushi demonstration 🙂 Check it out!
Oh, and don’t forget about this week’s Taste of Cayman giveaway, with a chance to pick up Michael’s Genuine Food cookbook.