Posts Tagged “duck”

Squeaky Bean – ducks the meat

Squeaky Bean – ducks the meat

No guilt and delicious meatless meals It’s been a year of shock and re-evaluation. 2020 was full of tragedy and loss, but there have been positives and they will endure, even when lockdowns are thing of the past. We spend more time in the kitchen and we pay attention to what we eat. Squeaky Bean…

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Wild and Game Mallard

Wild and Game Mallard

Slow Cooked Mallard from Wild and Game …with Fruit Jelly Duck is a wonderful meat but sometimes a large bird can be a little too much for an intimate dinner à deux. Mallards are a small variety and one, with side dishes, is perfect for two discerning diners. The mallards can be found at Wild…

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Tangy Duck Skewers

Tangy Duck Skewers

From Sainsbury’s   Tangy orange and duck skewers, the perfect accompaniment for a glass of Sainsbury’s house Shiraz   Preparation time: 30 Minutes Cooking time: 5 Minutes   Ingredients 80g fine cut orange marmalade 1 tablespoon olive oil 200g Gressingham duck mini fillets. Some sliced spring onion. Handful of sesame seeds   Method Mix the…

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Duck Pancakes with Hoisin Sauce

Duck Pancakes with Hoisin Sauce

From BBC Food   Recreate the classic Chinese restaurant dish with our easy recipe.   Ingredients 4 duck breasts, about 175g/6oz each, skin removed ½ tsp Chinese five spice freshly ground black pepper 2 tbsp sesame oil 100ml/3½fl oz hoisin sauce 8-10 ready-made Chinese-style pancakes, warmed 1 bunch spring onions, cut into matchsticks ½ cucumber,…

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Crispy Duck with Apricot and Plum Sauce

Crispy Duck with Apricot and Plum Sauce

From BBC Food   For a delicious way to cook duck, try this recipe for crispy-skinned breast with a homemade plum sauce.   Ingredients For the marinade: 4 tbsp grated fresh root ginger 2 tbsp Shaoxing rice wine or dry sherry 2 tbsp ground Sichuan peppercorns pinch of salt, to taste (optional) 6 whole star…

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Asian-style plum sauce

Asian-style plum sauce

Photography by Mark Roper   Making the most of the end-of-season plums, we like to bottle this sauce to use in stir-fries or serve with Chinese barbecued duck. The sauce needs to mature for a few weeks but will keep for ages in the fridge.   Makes 750ml Ingredients 1 cinnamon quill 4 each cloves…

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China Tang at The Dorchester – restaurant review

China Tang at The Dorchester – restaurant review

I am indeed an unashamed supporter of The Dorchester. Not that they exactly need my patronage but I want to nail my colours to their mast. It’s quality writ large and it never disappoints. If you are looking for classic service and charm then you will appreciate its every plush cushion and impressive vase. There…

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