Here are his recipes for crispy calamari and watercress salad and spicy duck meatballs.
Add the lime juice, oil, fish sauce, chilis, garlic, and palm sugar to a blender. Puree, till smooth and strain. Set aside in a bowl.

Photo by Thomas Krakowiak
In a heavy pot or deep pan pre-heat oil to 375 F, enough to cover the calamari and watercress. In a bowl, mix together the flour and soda water to make tempura batter, beating the batter vigorously to avoid lumps.
Strain the batter to remove and lumps. In a bowl, coat the watercress and calamari in tempura batter then place in the oil to deep-fry until golden brown in batches, approximately 3 minutes.
Lay on paper towels and season generously with salt and pepper. Place the crispy watercress and calamari in a bowl and mix with shallots, chives, mint leaves, salt and pepper, coat with mint and chili-lime dressing and serve immediately.
Spicy Duck Meatballs with Mint Cavatelli and Quail Egg
Serves 4
Ingredients for the the Mint Cavatelli:
½ cup flour
1 tablespoon ricotta cheese
1 egg
1 tablespoon chopped mint
1 teaspoon salt
Preparing the Mint Cavatelli:
Mix all ingredients together in a small mixer. Allow the dough to rest 20 minutes. Roll out using a cavatelli maker/board. Cook the cavatelli in salted boiling water for 1 minute, remove and allow to cool.
Ingredients for the Duck Meatballs:
3 teaspoons olive oil
1 onion, very finely chopped
5 cloves garlic, very finely chopped
1 pound ground duck
1 tablespoon coarsely chopped basil
2 tablespoons Asian chili sauce, such as sriracha or sambal
¼ cup panko
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper
3 shallots, sliced crosswise
2 plum tomatoes, chopped
½ cup white wine
8 cups duck stock
8 sprigs fresh thyme
1 tablespoon chopped mint
1 tablespoon butter
1 tablespoon grated parmesan cheese
4 quail eggs
Preparing the Spicy Duck Meatballs:
Preheat oven to 425 F. Heat 1 teaspoon olive oil in a large skillet over medium heat. Add onion and 3 cloves garlic. Cook, stirring, until translucent, about 5 minutes; remove from heat and let cool in the refrigerator. Place ground duck in a bowl, add cooled onion and garlic mixture, plus basil, chili sauce, egg yolk and panko and form into 1 ½- to 2- inch balls. Place meatballs on a baking sheet and cook in the oven for 10 minutes.

Photo by Thomas Krakowiak
Heat 1 teaspoon olive oil in a large saucepan over medium heat. Add remaining 2 cloves garlic, 1 shallot, and plum tomatoes. Cook, stirring occasionally, for 2 minutes. Add wine and cook until liquid is reduced by half, about 4 minutes. Add duck stock and thyme and let simmer for 20 minutes. Strain liquid through a fine mesh strainer set over another large saucepan, discarding solids. Place meatballs in the liquid and simmer over medium heat, until cooked through, about 30 minutes.
Preparing the Whole Dish:
Heat remaining teaspoon olive oil in a large skillet over medium heat. Add remaining 2 shallots and cook, stirring occasionally, until translucent, about 2 minutes. Add meatballs, cavatelli, mint, cooking liquid, and butter; let cook for 2 minutes.
To plate, place 5 meatballs, some broth and cavatelli in a shallow bowl. Top with grated parmesan cheese and a raw quail egg.