Tonight's dinner was the totally amazing roasted duck with caramelised onions, buk choy, brown rice and mandarin sauce. All I can say is OH MY GOD and HELLO HEAVEN. I tried to remove the fat before cooking it but failed miserably so just had to man up and eat it. Oh well! As a result I made sure I enjoyed every mouthful and I did!
The secret ingredient was a bit of apricot jam mixed in with the madarin sauce which balanced out the acidity of the mandarin. The recipe called for star anise and I only put in a half, but next time I don't think I will. It made the sauce a little strong with that aniseedy taste and I think the freshness of the mandarin would have been just fine as itself.
The secret ingredient was a bit of apricot jam mixed in with the madarin sauce which balanced out the acidity of the mandarin. The recipe called for star anise and I only put in a half, but next time I don't think I will. It made the sauce a little strong with that aniseedy taste and I think the freshness of the mandarin would have been just fine as itself.
Could be a new favourite!
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