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night(s) : -

Thai Cuisine

Lobster and duck breast with cocoa sauce, bock choy leaves and orange scent

  • Thai Thai

6 persons

  • 500gr Lobster tail
  • 350gr Duck "magret"
  • 0.5l Red wine
  • 150gr Orange
  • 5gr Cocoa powder
  • 200gr Bock choy
  • 125gr Butter
  • 125gr Sugar white
  • 2bag Carson vanilla tea
  • Salt & pepper
  • Thai


  • Infuse the tea bags 3 minutes in one litre of water with 15gr of salt (one and a half table spoon),
  • In a frying pan, cook the duck breast directly on the fat skin with rock salt. Cook it medium or as your taste.
  • Separate the bok choy leaves and cook them in salted boiling water, cool in iced water and rest in the refrigerator.
  • Cut the orange in 8 peaces and boil in water during one minutes, repeat this operation 3 times. Then join the blanched orange in a pan with 50gr of sugar, cover with water and cook slowly during one hour. Strain and blend to obtain marmalade. Also you can buy a good quality one with a little bitter taste.
  • Join the red wine and 50gr of sugar in a pan and boil until to get a thick syrup, it mustn’t be caramelized to have the taste of the wine In a pan, poor 20cl of water, 50gr of reduced red wine, 2 pinches of salt and the cocoa powder. Boil one minute and add little by little 100ge of butter. Cook until to get a shiny sauce with an homogeneous consistency
  • Heat the vanilla tea and cook the lobster in it without boiling during 8 minutes.
  • Warm up the bok choy leaves with the butte, warm up the sauce, remove the lobster and cut it in 6 peaces, cut the duck in 6 peaces and plate like on the picture.
  • Bon appétit !