On the only road into Kata Noi
Open time: Daily 7am-11.30pm
Resevation: Tel: 0 7633 3568www.facebook.com/villaroyalephuket
Stunning sea views, a Thai and international menu and an award-winning wine cellar featuring over 750 labels.
Home dried duck breast, watermelon brûlée, pickled cauliflower, quail egg, balsamic reduction
Cured/dried duck breast
Trim the excess fat off the duck breast but leaving the fat on top. Score the fat with a sharp knife not breaking the flesh. Mix all the other ingredients together. Place a layer of the cured mix on a tray and place the duck breast on top. Pour the rest of the cured mix over the duck breasts covering completely, cover with cling film and place in the fridge for 1-2 days. Wash off the cured mix and pat dry. Wrap in cheesecloth and tie up with butcher’s twine, then hang this in the fridge for 10-14 days.
Boil balsamic vinegar and reduce by half or until it starts to thicken, chill and place in a squeezee bottle.
Cut the watermelon into diamond pieces, sprinkle with sugar and glaze with a blow torch until the sugar caramelizes.
Boil cauliflower florets for 5 minutes. Place in an air-tight jar and keep in the fridge for at least 1 week.
Criss-cross the balsamic vinegar across the plate. Place 3 pieces of watermelon brûlée in the middle of the plate, and 1 piece cauliflower and half a quail egg in between each of the watermelon pieces. Slice the duck breast as thin as you possibly can with a sharp knife and place 5 slices on top of the watermelon, cauliflower and quail egg. Garnish with coriander.
Chef Darren Wiper's career started with flipping burgers at his local fairground in England. He then went to catering college in London. In 1999 he went to work on a cruise ship with further stints in Ireland, France and Bermuda – finally landing in Phuket in 2008 where he has worked for Mom Tri's restaurants ever since.