大象传媒

Ingredients

• 2 best quality free range duck breasts.
• Sea Salt.
• Freshly Ground Black Pepper.

Method
Remove duck breast from fridge an hour before you鈥檙e going to cook. Allow them to reach room temperature.

Criss-Cross score the fatty skin 鈥� this will help the skin to crisp and the duck to cook quicker.Season the duck with sea salt and freshly ground black pepper.聽

Place in a cold non-stick frying pan, skin side down, put the pan on the hob and set the temperature to low/medium. Don鈥檛 put any oil in the pan.

Slowly pan fry the duck breast, rendering fat from the breast, occasionally pouring off rendered fat.

After about 9 minutes the skin should be deep golden in colour, caramelised and crispy.Turn the breast over, seal the fleshy side for 1 minute, remove from pan, allow the breast to rest for at least 5 minutes before carving.

Ingredients

• 50ml Rapeseed oil
• 1 small cauliflower broken into small florets
• 1 thumb of ginger, peeled and finely chopped
• Half red chilli pepper. De-seeded. Finely chopped.
• 2 Garlic cloves. Peeled, smashed, chopped
• 50ml dark soy sauce
• 50ml Mirim or white wine vinegar
• 1 tea spoon fish sauce
• Pinch of sugar
• Hand full of picked coriander leaves
• 1 secret ingredient, finely chopped

Method
Heat the rapeseed oil in a large heavy bottomed saucepan. Add the cauliflower, stir it around for a minute, until it starts to catch a little colour.

Add the chilli, ginger and onions, give it an occasional stir, let it sweat, steam and fry for 3 or 4 minutes.聽

Stir in the garlic.

Add the soy sauce, vinegar, sugar and fish sauce. As soon as they simmer, remove from heat, add ingredient 11.聽

Put the lid on the pan and leave to stand for 5 minutes. Fold the coriander through just before serving.

Ingredients

• 200g tapioca pearls
• 1 litre of cold water
• 1 Chicken stock cube

Method
Put the tapioca pearls in a large sauce pan, cover with cold water, bring to simmer, add the stock cube.

Simmer for about 1 hour 鈥� 1 hour 15minutes, until the tapioca pearls turn translucent, and then continue cooking to a wallpaper paste, mushy gloop.

Leave to cool.

Place a sheet of silicon paper on a shallow baking sheet. Spread the cold tapioca gloop on the silicone paper. Place in a preheated 80掳c oven and leave over night or until the gloop has聽dried to a plasticy crisp.

Preheat vegetable oil to 210掳c in a large saucepan. For safety the pan easily accommodates the oil 鈥� perhaps oil only quarter fills the pan.

Break the dried tapioca into chunky shards to puff up 鈥減rawn cracker style鈥�

Try them with the duck and cauliflower salad.

Ingredients

• 80g egg whites
• 30g Sugar
• 50g Custard from a carton
• 15g Mascarpone
• 1tsp instant coffee diluted in 1tspn of water
• Unsalted butter & caster sugar for souffl茅 moulds
• Cocoa powder for dusting.

Method
Beat the egg whites and sugar together in an electric mixer, beat to firm peak.

Mix the custard, mascarpone and coffee in a large bowl. Using a spatula, gradually fold in the beaten egg and sugar.

Brush 2 souffle moulds with unsalted butter, sprinkle the insider with caster sugar.

Set the buttered moulds firm in the fridge.

Divide the souffl茅 mixture between the moulds, filling them to 1cm below the rim of the聽moulds.

Place on a baking sheet. Place in a preheated 175掳c oven. They鈥檒l take about 9 minutes to rise.

Dust with cocoa powder before serving.