#chefseries / January 2018 – Szechuan Pepper Duck
Pan seared duck breast, Sweet chilli relish, Caramalised plums and figs, Spring onions
This dish was one that was thoroughly rich in flavour. Sweet, salty and spicy with a roasted aftertaste from a 2 day old marinated duck. Paired with caramalised plums and figs, it added a nice natural sweetness to the overall dish. Quite CNY ready i must say.
February will be an eventful month with Valentine’s, Chinese New Year and my birthday all in one. It’s gonna be a hectic month, but let’s look forward to it.