First of all, it must be pointed out that this is not a genuine Chinese dish, coming from Ottolenghi’s Simple (and other inappropriate titles). It is, however, a clear attempt at Chinese-style flavours. Secondly, the original title is the less…
Tag: China
Caramelized Duck Breasts
I recently learned the best way of cooking duck breasts with the fat on is from cold. My suspicion is that it lets the fat run better. This recipe uses that method and adds a little extra flavour with an…