sichuan pepper roasted duck

Whilst very briefly in Beijing recently, I was sent off to a wonderfully recommended Sichuan inspired restaurant. I have only just stopped glowing and my mouth no longer hums with the aftershock more commonly associated with a pretty severe session with a hardcore dentist. As absolutely delicious as it almost all was; the mouth numbing intensity that the sweet and innocent Sichuan peppercorn offers, in combination with the fried red chilli peppers which were in glorious abundance in the dishes, there is only so much a man can take.

Hoping to take the heat and intensity down a notch here, but try and retain the fragrant element of what this amazing cuisine does offer.

Sichuan pepper roasted duck with plum and star anise

Serves 4

4 duck legs

2 tblsp crushed Sichuan peppercorns

For the plum sauce

150g sugar

3 star anise

1 cinnamon stick

450g plums, halved and stoned

Juice of 1 lime

A dash of fish sauce, plus a little to taste if necessary

Steamed rice, to serve

Preheat the oven to its highest setting. Pierce the skin of the duck all over with a fork. Combine the peppercorns with a teaspoon of salt and rub all over the duck legs so they are nicely coated. Place on a wire rack (with a tray underneath to catch the fat) in the oven.

Immediately turn the temperature down to 350F/180C/Gas 4 and cook for two hours until the skin is golden and the meat begins to flake away from the bone easily.

Meanwhile, make the plum sauce by combining the sugar in a saucepan with 200ml water, the star anise and the cinnamon. Bring to the boil, then reduce to a simmer and cook for five minutes until slightly reduced. Add the plums and cook until they are soft and have broken down slightly (how long will depend on the size of your plums).

Take off the heat, squeeze in the lime juice and pour in the fish sauce. Taste and add a dash more fish sauce if you feel it. Spoon over the duck and serve immediately with steamed rice. Smother with a couple of dozen crispy red chillis here at your peril, this is absolutely optional.

crispy chicken strips, what's not to love

The best thing ever when it comes to fried chicken is its crispy crust and the countless additions you can add to this in order to achieve ultimate savoury variety. The other bit is the fat, and how we normally crank up a pan of vegetable oil for a job like this. Instead, try the oil butter combination as follows for that extra lift of flavour, well worth doing. Seasoning at the end is crucial too, salt being the essential norm, but a quick flash of lemon juice immediately before devouring adds a little something special.

 

Zaatar crusted chicken strips

 

Serves 4

400g chicken strips

seasoned flour (with a good pinch each of zaatar, celery salt, cayenne pepper, paprika and white pepper)

2 small eggs, beaten

100g butter

50ml pure olive oil

 

Roll the chicken in the flour and shake off any excess. Coat thoroughly with the egg and lay on a cooling rack for a minute or so. Dip again into the flour and once more into the beaten egg. Return to the rack and finally dip into the flour. Set aside on the rack until ready to cook. This seemingly excessive dipping and flouring will provide a really good crust, however messy it sounds.

 

Using a shallow pan, melt together the butter and olive oil on a medium heat until the fat starts to crackle and fizzle - drop in a small piece of bread, and if it sizzles and browns nicely, the temperature should be about fine.

 

Slide the chicken into the pan and gently shallow-fry (the depth should be no more than 2-3cm) for 3-5 minutes, turning halfway through, until golden brown and crusted all over. Remove from the pan and lay on a double fold of kitchen paper. Sprinkle with salt and a squeeze of lemon and serve without delay.

 

So long as the temperature of the frying oil and butter mixture doesn't get to the point where it burns, you might like to strain the fat into a small bowl and keep in the fridge for further finger licking frying moments.