Abalone, Leatherjacket and Salted Duck with Chilli Nut Brown Butter

Name: Abalone, Leatherjacket and Salted Duck with Chilli Nut Brown Butter
Cuisine: Australian
Ingredients: 1 cup celery leaves, for garnish; 180 g butter; 1 lemon; 1 knob fresh ginger; 2 daikon, cooked in chicken stock until very soft; 2 daikon, cooked in chicken stock until very soft; 6 sprigs parsley, finely chopped; 40 ml Noilly Prat dry vermouth; 2 legs confit of duck, cut into strips; 50 ml olive oil; 10 g wheat starch; 20 ml white rice wine; 1 tsp white pepper; 400 g leatherjacket fillets; 1 tsp sugar; 5 Chinese mushrooms, cooked until soft; 20 ml oyster sauce; 4 green lip abalone; 380 ml chicken consommé

Preparation info

6
Serves

Difficulty
Easy

Appears in

Cheong Liew

By David Sly and Cheong Liew

Published 2025

About

Ingredients

4 green lip abalone
380 ml chicken consommé
5 Chinese mushrooms

Oceania
Australia
Main course

Method

Clean the abalone by scrubbing the sides to remove any greenish colour. Cut out the innards at the end of abalone. Place two abalone in chicken consommé and steam for 2–3 hours, then cut abalone into 2 mm slices. Add sliced abalone and sliced mushroom to chicken consommé, and slightly thicken the broth with 5 g wheat starch and oyster sauce.

Slice the two remaining aba