• 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…