Chef Amelia Ng’s Pan-seared Bidor Duck Breast is a dish to remember.
Known for its tender meat, the duck from Perak is the perfect main course for Cata’s four-course French wine and Calvados pairing dinner.
For a French twist, it was paired with barley risotto, pumpkin puree, orange-glazed “turning vegetables” and pomegranate jus.
Turning vegetables is a classic French culinary technique that forms vegetables into even barrel shapes to ensure they are evenly cooked. They are also pleasing to the eye.
“Duck and orange is a classic pairing in French cuisine.
“The meat was pan-seared until fragrant while the turning vegetables were cooked with orange reduction.