Directions

To Make Double Cooked Duck Leg

1. Put all ingredients in a pot. Bring to boil, then simmer for 1:40 hrs.
2. Drain the poaching liquid.
3. Leave it until cold then deep fried in hot oil.

To Make Thai Red Curry Sauce

1. Fried curry paste in medium heat oil until fragrant. Then add half of coconut cream and cook on high heat until oil split.
2. Add remaining coconut cream and sugar, continue to cook until sugar dissolved.
3. Add blended pineapple and mix well.

To Make Pineapple Yoghurt Sphere

1. Put sodium alginate in water, mix well with a blender.
2. Leave in a fridge for 1 hr.
3. Mix yoghurt and pineapple together.
4. Put yoghurt mix in squeeze bottle.
5. Squeeze the yoghurt mix in sodium alginate water. Take the sphere off then place in water. Set aside.

For Sauteed Spinach

1. Saute spinach in medium heat oil.
2. Season with salt and pepper.

To Make Roasted Trusted Tomatoes

1. Preheat oven at 190°C.
2. Season tomatoes with salt and pepper.
3. Put in the oven for 2-3 mins, set aside.

To Make Caramalized Fig

1. Dip the cut sides with sugar then use a blowtorch to torch until caramelized. Set aside.

To Make Coconut Cream Espuma

1. Put all ingredients in a pot, stir until well mixed.
2. Place on medium heat until salt is dissolved (don’t boil coconut cream)
3. Use a stick blender to blend on highest power until foam appeared.
4. Use only the foam to serve.

To Serve

1. Assemble all ingredients together, following your imagination.