USAPEEC-SHATEC Culinary Masterclass with Chef Eric Low

This masterclass was held in conjunction with USA Poultry and Egg Export Council (USAPEEC) and the United Soybean Board. This was made possible with Chef Edmund Toh’s* support to his alma mater, in his role as Culinary Advisor for SHATEC and his dedication to train or mentor new homegrown culinary talents; and Ms Margaret Say, Regional Director of USAPEEC’s decades-long friendship with SHATEC, and her generosity and keenness towards developing the skills of young trainees using US poultry. 

Chef Eric’s Grilled U.S. Duck Breast with Avocado Chimichurri Sauce


Serves 4

A) U.S. Duck Breast

Whole U.S. Duck Breast 2 duck breasts
Salt 1 tsp
Dark Soya Sauce 2 tbsp
Sugar 3 tbsp
Cumin Powder 1 tbsp

B) Avocado Pistachio Sauce

Pistachio Kernels 200 gm
Coriander Leaves, chopped 10 gm
Mint Leaves, chopped 10 gm
Garlic, chopped 4 cloves
Red Chilli, seeded and chopped ½ no.
Lemon Zest 1 tbsp
Lemon Juice 4 tbsp
Salt ½ tsp
Chili Powder / Tabasco Sauce 1 tsp or 2 tbsp, respectively
Extra Virgin Olive oil 200 ml

Sides: Roasted Tomatoes, Grilled Mushrooms


U.S. Duck Breast

  1. Season duck breasts with salt, dark soya sauce, sugar and cumin powder for at least 8 hours.
  2. In a heated frying pan, add oil and grill the duck breast, skin side down, until it is browned. 
  3. Cook the other side of the breast for about 2-3 minutes and set the duck aside to rest.
  4. Slice duck breasts, dish up and serve.

Avocado Pistachio Sauce

  1. Toast pistachio kernels in a preheated oven at 160°C for 15 minutes. Cool and coarsely grind the nuts.
  2. Place pistachio nuts in a mixing bowl, add chopped coriander, mint, garlic, chili, lemon zest, lemon juice, salt, chili powder and mix well. 
  3. Add olive oil and mix thoroughly. Keep chilled until ready to serve.
  4. Transfer avocado pistachio sauce to serving bowl. Add the tomatoes and mushrooms and serve with duck breast. 

Chef Eric’s U.S. Chicken Roulade with Buah Keluak Jam


Serves 4

A) U.S. Chicken Roulade

Whole U.S. Chicken Hind Quarters, deboned 4 hind quarters
Salt ½ tsp
Five-Spice Powder 1 tsp

B) Buah Keluak Jam

Sugar 100 gm
Water 4 tbsp
Shallots, finely minced 200 gm
Buah Keluak Nut Kernels, chopped 50 gm
Chilli Paste (Chilli Boh) 50 gm
Tamarind Juice 100 ml

C) Dressing

Thai Palm Sugar 2 tbsp
Chilli Padi, finely sliced 1 pc
Fish Sauce 2 tbsp
Lime Juice 1 large lime

D) Salad

Shallots, sliced 50 gm
Saw Leaf Coriander or Chinese Coriander, chopped 10 gm
Mint Leaves 10 gm
Spring Onions, sliced 10 gm
Chilli Flakes 1 tbsp
1 Large Tomato, seeded and diced 1 pc
Winged Beans, washed and sliced 200 gm
Toasted Rice Powder (Optional) 1 tbsp


U.S. Chicken Roulade

  1. Season deboned hind quarters with salt and five-spice powder. 
  2. Roll into a roulade with cling film and double secure with aluminium foil. 
  3. Steam over gentle heat for 20 minutes or cook sous vide at 72°C for 1 hour.
  4. Heat pan and sear chicken roulade on all sides till golden brown.

Buah Keluak Jam

  1. Combine sugar and water in a pot, bring to boil and cook to a caramel. 
  2. Add the minced shallots, chopped buah keluak, chili paste and tamarind juice.
  3. Cook into a jammy texture and allow it to cool slightly.


  1. In a large mixing bowl, add the salad ingredients.


  1. Combine ingredients.
  2. Toss salad with dressing

Slice the chicken roulade and place on tossed salad. Add the buah keluak jam and serve.

* Chef Edmund Toh is Vice President, Culinary of SF Group Limited, a Certified Master Chef, Honorary President of the Singapore Chefs’ Association (SCA), and President of Disciples Escoffier International, Singapore. For the past 40 years, Chef Edmund had worked with SCA to groom young members of the Singapore National Culinary Team while bagging numerous international accolades.