Duck Liver-Cream

160 gr Duck Liver

2 Egg Yolks

60ml lukewarm milk

60ml lukewarm cream



6ml Rice Wine

6ml Brandy



Chinese Cabbage marinated with X.O. Sauce

15 gr dried shrimps, finely chopped

¼ Chilli, chopped

15ml Thai Fishsauce

10ml dark Soyasauce

5ml Sesame-Oil

1gr. Ginger, grated

¼ Garlic, chopped

125ml Sunflower-Oil

40gr Chinese Ham, chopped brunoise Style

20gr Chinese Cabbage


Egg sauce

2 Eggs

8ml Glutinous Rice Wine

A pinch of sugar

A pinch of salt

20gr sweet potatos

50ml chicken broth

3ml Soy-Sauce


Egg sauce

200 gr Sea Salt

40 gr Brown Sugar

A pinch of fresh Oregano

2 Egg Yolks

10ml Apple-Juice

5ml Sake

10ml Coconut-Oil


Seaweed chip

140ml Water

100ml Sunflower-Oil

15gr Flour

5gr Seaweed Powder (mixed Nori-Seaweed)




Duck Liver Cream

Mix all ingredients for 3 minutes at 40° in a thermomix. Fill the mass in an oven-proof dish and steam it in the oven for 5 minutes at 90°. Take the liver out of the oven and let cool down.


Chinese Cabbage marinated with X.O. Sauce

For the Marinade-Sauce: Mix all ingredients except the Chinese Cabbage. Chop the Chinese Cabbage finely in Julien cut. Marinate it with the marinade sauce and add a pinch of salt.


Egg sauce

Bake the sweet potato in the oven at 170° till they are soft. Peel them and puree them. Put aside. Leave the 2 eggs to brew for about 25min at 70°. Peel them and mix the 2 yolks with the rice wine, the sugar, the salt, the sweet potato puree, the chicken broth and the soy-sauce. Pass the sauce through a sieve. Before arranging on the plate, heat very gently so that you get a creamy sauce. But caution, take care that you do not heat the sauce too much otherwise you will get some scrambled eggs 😉


Egg sauce

Mix salt, sugar and oegano in a bowl, make a well in the middle and put the 2 egg yolks in it. Cover the bowl with a lid and let it rest for about 8 hours in the fridge. Through this technique, the yolk gets hard on the outside and has a gel-like consistence on the inside. Clean the yolks carefully with water. For the marinade, mix the apple-juice, the sake and the coconut-Oil. Marinate the yolks with it.


Seaweed chip

Mix all ingredients and pour the batter thinly in frying pan and bake the chip. Turn after about 1 minute and remove the chip carefully with tweezers. Let cool down on a clean paper towel.


To serve

Open one egg with an egg-opener. Remove the yolk and the egg-white and cook the eggshell for about 5min in boiling water. Let it cool down and remove the skin that is inside the eggshell. Fill the eggshell with the soft egg-core, add the about 1/4 of duck-liver cream. Add some beet root powder for decoration and pour 1/2 tablespoon of the egg-sauce on top of it. Place 1 tablespoon of the Chinese Cabbage on a plate. Put 1/2 tablespoon of the egg-sauce next to it. Place the filled eggshell onto the Chinese Cabbage. Break the seaweed chip into four pieces and garnish the egg with it.


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