Masak Masak Ala Emak

Ingredients For the pickled radishes 2 bunches  radishes , sliced, leaves reserved (see below) 2 tbsp golden caster sugar 1 tbsp white wine vinegar 1 tbsp low-salt  soy sauce 1 tbsp brown sugar 1 red chilli, deseeded and sliced For the duck 1 tsp clear honey 1 tbsp low-salt  soy sauce 1 tbsp rice wine 1 tbsp white wine vinegar 1 tsp five spice powder 2 duck breasts For the radish leaves 1 tbsp vegetable oil leaves from 2 bunches  radishes 2 garlic cloves, sliced 1 tsp low-salt  soy sauce 1 tsp sesame oil 1 tsp sesame seeds Method Put the radishes in a sieve over a bowl. Sprinkle with the caster sugar and 2 tsp salt, and leave for at least 30 mins or up to 1 hr. Make a dressing by mixing the vinegar, soy sauce, brown sugar and chilli together until the sugar dissolves. Gently press the radishes to release any liquid, then tip them into a bowl and pour over the dressing.

Ingredients 3 tbsp extra virgin olive oil 1 tbsp sherry vinegar 4 peaches 100g  watercress 50g smoked  duck Method In a large bowl, mix together 3 tbsp extra virgin olive oil and 1 tbsp sherry vinegar with some seasoning. Cut 4 peaches into quarters and griddle for 2-3 mins each side until charred and slightly caramelised. Toss 100g watercress with the dressing, then divide between bowls. Top with the peaches and 50g smoked duck. https://www.bbcgoodfood.com/recipes/smoked-duck-grilled-peach-salad

Ingredients For the duck 1 strip pared  orange  zest 6 duck legs 6 garlic cloves, smashed thumb-sized piece  ginger , sliced 1 ½ tsp Chinese five-spice powder 100ml dark soy sauce 1 tbsp oyster sauce 1 tbsp golden caster sugar 50ml Shaohsing rice wine To glaze 1 tbsp  honey ½ tsp Chinese five-spice powder To serve halved and sliced cucumber coriander leaves sliced  chilli cooked  rice Method The day before eating, tip all the ingredients for the duck into a pan and just cover with water. Bring to the boil, then turn down the heat, cover and simmer gently for 1 hr 30 mins until the duck is really tender (or a slow cooker for 4 hrs would be ideal). Remove the duck from the liquid, leave to cool, then chill in the fridge, uncovered. Chill the liquid separately too.  Can be done up to 3 days ahead and kept in the fridge, covered, or frozen for up to 3 months. The next day, remove all the

Ingredients 1  star anise 2 tbsp coriander seeds 4 tbsp muscovado sugar 2½ kg whole  duck 1 tsp  olive oil 6  plums , halved and stoned 3 bay leaves 75ml red wine vinegar 300ml chicken stock Method Heat oven to 160C/140C fan/gas 4. Toast the star anise and coriander seeds in a dry pan until aromatic. Tip the toasted spices into a spice grinder with 2 tsp sea salt and grind into a fine powder (or crush using a  pestle and mortar ). Put the spice salt in a bowl, add the sugar, mix well and set aside. Lightly score the skin of the duck in a criss-cross pattern and heat the oil in a large casserole. Using a pair of tongs to turn it, brown the duck well on all sides, pour off the excess fat, then sit the duck breast-side up and season all over with the sugar and spice mix. Pack the plums around the outside, then scatter over the bay and pour over the vinegar and stock. Roast in the oven for