• Chinese Five Spice Duck with Bitter Salad by Karen Martini
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    Chinese Five Spice Duck with Bitter Salad by Karen Martini

    This recipe was the easiest thing to put together and photograph. I didn’t prep, nor expect it to turn out quite like it did. It’s funny how the harder I try, the less successful the outcome. No matter how often this happens I still love that little surprise at the end when I am astonished by my own cooking. This is my first attempt at five-spice anything. It must seem silly that I’ve started off by using a Chinese recipe from an Italian chef – even when I have quite a few Asian cookbooks in my collection. This particular recipe jumped out at me and I decided to give it a try. I am glad I did. I made some slight alterations (because I was lazy), this turned out to be…

  • Crisp Duck Breast with Orange and Daikon Salad
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    “Yoshoku – Japanese food western style” Crisp Duck Breast with Orange and Daikon Salad Recipe taken from Yoshoku by Jane Lawson 2 orange 300g daikon 80g baby rocket 4 x 175-200g duck breast fillets oil, for brushing 1 1/2 tablespoons vegetable oil 1 teaspoon sesame oil 1 tablespoon drinking sake Ponzu Dressing 1 teaspoon lemon juice 1 teaspoon lime juice 1 teaspoon Japanese rice vinegar 1 teaspoon Japanese soy sauce 1 teaspoon mirin 1 teaspoon sake 1/4 teaspoon sugar 5 x 1cm piece of kombu, wiped with a damp cloth 1 teaspoon bonito flakes To make the ponzu dressing, put all the ingredients in a non-metallic bowl and stir until the sugar has dissolved.…

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