Roasted Duck Breast with Duck Dumpling, Caramelized Bok Choy & Coriander Sauce was a final recipe by Kevin Sbraga on Season 7 of Top Chef.

  • Prep Time: Half day
  • Yield: 2 servings
  • Skill level: Moderate


  • 4 Peking duck
  • 200 ml soy sauce
  • 3 bunches of cilantro
  • 1 head of garlic
  • 4 bunches of scallions
  • 2 ginger knobs
  • 10 oranges
  • 1 pack of dumpling skins
  • 4 heads of baby bok choy
  • 250 grams sugar
  • 100 coriander seeds
  • 200 grams honey


1. In a blender purée cilantro, scallions, ginger, soy, and garlic into a paste

2. Marinate each duck breast in 2 tablespoons of puree and 2 each orange juice

3. Cook the breasts sous vide at 58C for 2 hours

4. Grind the leg meat on a medium die

5. Mix the ground leg meat with 8 tablespoons of marinate then fill dumplings skins

6. Steam the dumplings right before serving

7. Dip bok choy leaves in water then sugar, sauté to order

8. Toast coriander seeds, then deglaze with honey and remaining orange juice

9. Add duck bones, then cover with water, simmer for 4 hours

10. Strain stock and reduce to sauce consistency, use this as a sauce for the dish


This recipe comes from Bravo's official website.