5th February 2021
Chinese New Year at The Romney
Chinese New Year will see millions celebrate with parades, music and food. If you’re planning to celebrate with some authentic Chinese dishes, our head chef recommends that you remember to keep it simple. Use the freshest ingredients you can find, especially garlic and ginger, and don’t over complicate the recipe. Keep your vegetables firm and crunchy and use soy, oyster or fish sauce to enhance the flavour. If you’ve like to try these techniques at home, our head chef loves this recipe for a crispy duck salad:
2 Gressingham duck legs
1 carrot, peeled and grated
100g mooli or radish, peeled and grated (optional)
1 red chilli, deseeded and sliced finely
1 bunch spring onions, sliced
150g ginger yoghurt
1 tbsp Hoisin sauce
1 tbsp soy sauce
Heat oven to 180ºC/gas mark 6. Score the skin of the duck legs and season them. Heat a non-stick frying pan over a high heat, add the duck, skin-side down, and cook for four minutes or until the skin is crisp. Turnover and quickly brown the underside, then transfer to a baking tray and place in the oven for 10 to 15 minutes.
Remove the duck legs from the baking tray and allow to rest, use kitchen paper to absorb excess oil. Slice the duck into strips or shred from the bones.
Add the salad ingredients into a large bowl, mix all the dressing ingredients together and toss the two together.
Transfer the salad to a serving platter and add the duck pieces. Drizzle over the dressing and sprinkle with sesame seeds.
Serve with an ice cold Chinese lager or water with lemon, if you don’t drink alcohol.