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Chinese 5 Spice Peking Duck

Chinese 5 Spice Peking Duck

Technically this was over budget as the Duck was £5 although it was on special offer. But we’ll get a second meal out of the leftovers. This is one of those recipes that you might never have the time to try at home. But it was Bank Holiday Monday and we enjoy pottering in the kitchen together. Also it was an excuse to mangle a wire coat hanger to create a pivoting Duck Hanging. Which will live in our utensil draw and probably give us a chuckle further down the line.

Ingredients:-

1 Whole Duck
3 Tbsp of Honey
4 Tbsp of Shaoxing Wine
2 Tbsp of Spirit Vinegar
3 Thumbs of unpeeled Ginger
3 Tbsp of Cornflour
3 Tbsp of Chinese 5 Spice
4 Tbsp of Soy Sauce (Gluten free for us)
2l Litres of Water

Method:-

(1) If your Duck is frozen thaw it overnight in the fridge.
(2) Remove any excess skin from the tail area.
(3) In a very large pan bring the Water to the boil, adding the Ginger, Vinegar, Soy Sauce, Shaoxing Wine and Honey. Stir to dissolve.
(4) Mix the Cornflour with a little water and add to the mixture in the pan.
(5) Dunk the Duck in the heated mixture and spoon the mixture over the Duck. Make sure the Duck is fully immersed and that the fat under the skin is rendered.
(6) Repeat the process for a further couple of minutes.
(7) Hang the Duck in a cool place with a fan directed at it.
(8) Place a pan underneath the Duck to catch any dripping.
(9) Rotate the Duck occasionally. It will take about 5 hours for the skin to become taught.
(10) Rub the entire skin with 5 Spice.
(11) Pre heat the over to 190c and place the \Duck on a roasting rack on the middle shelf.
(12)  On the bottom shelf on the over place a deep roasting tray full of water. This effectively steams the Duck, keeping the meat moist.
(13) Roast the Duck for 1 hour, rotating 2 to 3 times.
(14) Cook until tender. 175C if you have a probe.

We served ours with lots of salad, Asian dips and Gluten free wraps to replace the Wonton Wraps.

 

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Carp Thing - You make our hearts sing

Carp Thing - You make our hearts sing and everything. We think we love you!

At the original price of £12.09 I would certainly not have bought this. But at £4.84 it was worth a chance. I’m more butcher than fishmonger and for me this was a really difficult fish to fillet. But it was worth the effort.

Ingredients:-

1 fresh Carp, filleted and gutted
A handful of cooked King Prawns and Mussels
4 Cloves of Garlic, minced and divided in two
Zest of a Lemon
Juice of ½ a Lemon
2 Tbsp of Capers
1 Red Onion, finely diced
4 Tbsp of Lactose free Butter / Margarine
200ml of Lactose free Milk
2 Tbsp of ground Cashew Nuts
1 Tsp of dried Thyme
Spaghetti, sufficient of two people (Gluten free for us)
200ml of White Wine
Salt & Pepper to season
Oil to fry

Method:-

(1) Add a little Oil and half of the Margarine to a large frying pan and fry the Onions over a medium heat.
(2) When softened add half of the minced Garlic and fry for a further minute.
(3) Season with Salt & Pepper.
(4) Add the White Wine and allow to simmer.
(5) Combine the Ground Cashew Nuts and Milk and add to the pan, stirring until the sauce starts to thicken.
(6) In a separate pan add the remaining 2 Tbsp of Margarine on a low heat.
(7) Add the remaining minced Garlic, Lemon Zest, Lemon Juice and Capers & allow to simmer of a minute of so.
(8) Add the Thyme and season with Salt & Pepper.
(9) Cook the Pasta in salted water until al dente.
(10) Add the Pasta to the sauce along with the Prawns, and Mussels & combine.
(11) Heat a little Oil in a separate pan and fry the Carp skin side down for 2 minutes. Until the skin is crispy.
(12) Turn over and fry until the fish is cooked through.
(13) Serve the Pasta on warmed plates with the Carp over the top, pouring the Caper Sauce over.
(14) Garnish with a slice of Lemon and Parsley.


We treated this in a similar way that we would ‘Sea Fish’ and although I’ve heard stories of Carp tasting of soil, pond gunge and generally being nasty, we  didn’t get any of that. We really enjoyed it and will certainly eat it again if we find it at this price.

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