Ingredients

Ingredients For the duck breast

• 1 tbsp salt

• 4 duck breasts

• 4 tbsp vodka

For the marinade

• 1 stick of cinnamon

• 10 black peppercorns

• 3 star anise

• 1 litre/1¾ pints water

• 1 tbsp honey

• 1 tbsp Chinese rice wine (or sherry)

• 2 limes, juice only

• 1 tbsp Szechuan peppercorns

For the smoking

• 4 tbsp loose Chinese black tea leaves

• 4 tbsp caster sugar

• 4 tbsp rice, uncooked

• 3 star anise

For the spiced plum sauce

• 6 plums, halved and stones removed

• 50ml/2fl oz plum wine

• 4cm/1½in ginger, peeled and cut finely into thin strips

• 1 stick cinnamon

• 1 tbsp caster sugar

For the taro

• vegetable oil for deep frying

• 2 fresh taro (yam), peeled and cut into 1cm/½in cubes

• saffron powder, to dust

For the pea shoots

• 100g/3½oz fresh pea shoots

• ½ clove garlic, crushed

• 2 tsp vegetable oil

• sea salt, to taste

Description

Oriental Flavours Sing Out Of This Sophisticated Dish That Marries The Delicate Smokiness Of The Duck With A Spiced Plum Sauce.

View Full Recipe