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Braised Duck Terrine

Pickled Lily Bulb

  • Lily Bulb, wedges 50.0 g
  • Sugar 200.0 g
  • White Wine Vinegar 100.0 ml
  • Water 300.0 ml

Assemble and Garnish

  • Coriander Cress 10.0 g
  • Purple Edible Flower, washed 10.0 g


  1. Braised Duck Terrine

    • Rub salt over the duck and marinate for 20 mins.
    • Wash off salt and wax from under wing and thighs of the duck.
    • Scald duck with boiling water for 2 mins and set aside.
    • In a large pan, add 60 ml of oil.
    • Add brown sugar and rock sugar and cook till caramelised.
    • Stir fry garlic, shallots, ginger and galangal till fragrant.
    • Add dark soya sauce and light soya sauce and bring to boil.
    • Add water and Knorr Concentrated Chicken Stock and bring to boil.
    • Add duck and bring to boil.
    • Lower heat, cover and let it braise for 1 to 1.5 hours.
    • Remove duck, let it rest for 30 mins and shred it when it is cooled.
    • Strain, remove spices and top layer of oil from braising liquid.
    • Transfer 2 L of braising liquid to another pot.
    • Bloom the gelatine sheets and add it to the warm braising liquid.
    • Place everything in a terrine mould and allow to set in the fridge overnight.
  2. Pickled Lily Bulb

    • In a pot, boil sugar, white wine vinegar and water.
    • Add lily bulb and let it pickle for 2 hours.
  3. Assemble and Garnish

    • Cut terrine into bite-sized pieces and garnish with pickled lily bulb and coriander cress.