Juju Recipe
Seasonal tasting menu, presenting chef-owner Lewis Lin’s meticulously plated gems at the six-seat kappo bar.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Appetizer
Main Course
Dessert
Method
Appetizer
- 1
Prepare the Sea Bass
Rinse the fresh sea bass under cold water and pat dry with paper towels. Cut into serving-sized portions.
- 2
Season and Sear
In a skillet, heat olive oil over medium-high heat. Season the sea bass with sea salt and lemon zest, then place skin-side down in the skillet. Sear for 4-5 minutes until crispy.
- 3
Finish Cooking
Flip the sea bass and cook for another 2-3 minutes. Remove from heat and let rest for 1 minute.
- 4
Plate and Garnish
Place the seared sea bass on a plate, garnish with microgreens, and serve immediately.
Main Course
- 5
Prep the Duck Breast
Score the skin of the duck breast in a crisscross pattern, being careful not to cut into the meat. This helps render the fat.
- 6
Cook the Duck
In a cold skillet, place the duck breast skin-side down, then turn the heat to medium. Cook for 6-8 minutes until the skin is crispy and golden. Flip and cook for another 4-5 minutes for medium-rare.
- 7
- 8
Serve
Slice the duck breast and drizzle the honey-balsamic glaze over it. Serve with seasonal vegetables.
Dessert
- 9
Prepare the Berries
Wash the fresh mixed berries gently under cold water and drain well.
- 10
Make the Mascarpone Mixture
In a bowl, mix mascarpone cheese with vanilla extract until smooth and creamy.
- 11
Plate the Dessert
In a serving dish, layer the mixed berries and dollop the mascarpone mixture over them.
- 12
Garnish
Top with fresh mint leaves and serve immediately.