• Chinese Five Spice Duck with Bitter Salad by Karen Martini
    Asian Recipes
    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 super easy, delicious and pleased my toughest critic... Mum. Recipe adapted from Where the Heart Is by Karen Martini Ingredients 3 duck breasts on the bone 1 tablespoon salt flakes 1 teaspoon freshly ground black pepper 1/2 teaspoon Chinese five-spice powder 1 head radicchio, trimmed handful of watercress leaves 1/2 red onion, finely sliced 2 tablespoons balsamic vinegar 2 tablespoons extra virgin olive oil your favourite mash potatoes [1] Wash the duck breast, pluck away any stray hairs and pat dry with a paper towel [2] Place ducks on a tray, uncovered, in the fridge for 12-24 hours before cooking [3] Preheat oven to 225 degrees [4] Combine salt, pepper and Chinese five-spice powder in a mortar and pestle…
  • Asian Recipes
    Crisp Duck Breast with Orange and Daikon Salad
    "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. Cover with plastic wrap and refrigerate for 24 hours. Remove the skin from the orange and carefully remove all the pith. Segment the oranges into a bowl, then squeeze the juice from the membranes over the top. Chill. Peel the daikon, cut in half lengthways and slice very thinly into half moons using a Japanese mandolin or a very steady hand and a sharp knife. Rinse and drain the rocket leaves well, then put it, along with the daikon, in the refrigerator to chill. Lightly score through the skinand fat of the duck breasts using a sharp knife, being careful not to cut into the flesh. Season with salt, rubbing into the skin. Put a large heavy-based frying pan over medium heat and brush with a little oil. PLace the seasoned duck breasts skin-side down and…