Executive Sous Chef Kim Sang from Mai House Saigon Hotel

Experience the exquisite flavours of the August Business Set Lunch at C’est La Vie Restaurant, where Executive Sous Chef Kim Sang has masterfully crafted the Duck Breast with Tamarind Sauce. This dish promises to tantalise your taste buds with its perfect blend of textures and flavours, making it a must-try for all food enthusiasts.

Ingredients:

- 150g duck breast

- 15g peeled garlic

- 30g baby cabbage

- 3pcs baby carrots

- 1 shallot

- 20g green papaya

- 50g almond

- Additional seasoning and sauces as required.

Duck Breast with Tamarind Sauce

Preparation:

Duck breast:

- Season the duck breast with salt and pepper.

- Sear the duck breast in a hot pan until the skin is crispy.

- Transfer to an oven and roast until the desired doneness.

Vegetables:

- Blanch the baby cabbage, baby carrots, and shallot in boiling water until tender.

- Sauté the peeled garlic and green papaya until fragrant and slightly caramelised.

Tamarind sauce:

- Prepare a tamarind sauce using tamarind paste, sugar, and fish sauce.

- Simmer until the sauce thickens to a glossy consistency.

Plating:

- Slice the duck breast and arrange it neatly on the plate.

- Add the sauté vegetables around the duck.

- Drizzle the tamarind sauce over the duck and vegetables.

- Garnish with almonds for added crunch and texture.

Indulge in this culinary masterpiece and elevate your dining experience at C’est La Vie Restaurant, Mai House Saigon Hotel, 1-3-5 Ngô Thời Nhiệm St, Võ Thị Sáu Ward, District 3, HCM City, Tel: (028) 7303 9000. VNS