Exclusive cruise ship recipe: A delicious duck dish from Regent Seven Seas Cruises
This delicious duck dish is just one of the treats in store aboard new Regent Seven Seas Grandeur
Chinese cuisine is a firm favourite
all over the world, so it comes as no surprise that tables at the
Pacific Rim restaurant are a hot
ticket aboard Regent Seven Seas’
fleet of ultra-luxury ships.
‘Cuisine has the power to elevate the luxury
travel experience,’ says the line’s Corporate
Chef, Aurelien Dumeylet. ‘Guests aboard our
new ship Seven Seas Grandeur will discover not only captivating restaurant designs, but more
than 130 new dishes.
‘For example, Pacific Rim will continue to celebrate the vibrant flavours of a diverse, colourful continent with dishes such as our new duck confit adobo with adlai risotto, foie gras and shimeji mushrooms.’
Cruises aboard Grandeur are a pretty hot ticket too – but you can enjoy this sensational dish at home by following our exclusive recipe...
Duck confit adobo recipe
Served with adlai risotto and shimeji mushrooms
Serves 10
INGREDIENTS
Duck
500ml white wine vinegar
350ml dark soy sauce
100ml Worcestershire sauce
5 garlic cloves, crushed
5 bay leaves
5tsp freshly ground black pepper
25g ginger, thinly sliced
15g galangal, thinly sliced
10 duck legs
1.25kg duck fat
100ml olive oil
Adlai risotto
200g adlai (Chinese pearl barley), washed & soaked overnight
25ml olive oil
25g duck fat
15g ginger, chopped
15g garlic purée
1tsp turmeric powder
15g shallots, chopped
100ml Shaoxing rice wine
500ml chicken stock
Fish sauce to taste
Chilli oil to taste
Adobo sauce
3 garlic cloves chopped
25g duck fat
25g shallots, sliced
2 tsp black peppercorns, crushed
25g brown sugar
500ml marinade (as above)
50g foie gras, diced (optional)
Mushrooms & garnish
500ml white wine vinegar
300g shimeji mushrooms
Spring onions, chopped, to garnish
Red peppers, chopped, to garnish
Garlic, thinly sliced and fried, to garnish
Method
Duck
- Combine the first eight ingredients into a marinade. Pour over the duck legs and marinate for 12 hours.
- Rinse the duck legs under cold water and pat dry. Strain and reserve the marinade.
- Place the duck legs into a large casserole and cover with duck fat. Top with tin foil and cook in a preheated oven for 3 hours at 120C.
- Remove from the oven and set aside. When cooled to room temperature, remove the duck legs from the fat.
Adlai risotto
- Toast the adlai grains in a large frying pan until hot but not coloured. Add olive oil, duck fat, ginger, garlic puree, turmeric and shallots, and cook gently over a low heat until the shallots are soft.
- Deglaze the pan with Shaoxing wine. Stir well and simmer until almost dry, then add the chicken stock, little by little, simmering until the adlai is almost cooked but still al dente.
- Stir well and season to taste with fish sauce and chilli oil. If needed, adjust the consistency with more stock (the risotto should remain runny).
Adobo sauce
- In a saucepan, sauté the garlic in duck fat over a medium heat with the shallots, pepper and sugar.
- Add the reserved marinade and cook over a low heat for 45 minutes, without allowing to boil. Strain and set aside.
- Before serving, sauté the diced foie gras (if using)
and add to the sauce.
Mushrooms
- Bring the white wine vinegar to a boil.
- Remove from the heat, add the mushrooms and leave to stand for 30 minutes.
To serve
- Arrange the cooked duck legs on a baking tray, brush with olive oil and bake in a preheated oven at 160̊C for 10 minutes.
- Serve each duck leg with a spoonful of risotto, a drizzle of adobo sauce and a scattering of mushrooms, with spring onion, red pepper and fried garlic to garnish.
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