Wishing you all a happy and blessed Mid-Autumn Festival, my friends!! 🥮 As a child in Hong Kong, I remember this time of year well, making colourful lanterns to hang in the trees, staying up late to gaze at the full moon, eating lavish dinners and stuffing my face with delicious moon cakes!
So why duck? Duck is very popular during Mid Autumn Festival as it tends to be richer during this time of the year and has health benefits according to traditional Chinese medicine. It nourishes your body to fight the dryness of the autumn and winter season.
Cooking duck to perfection isn’t tricky. The real trick is to score the skin before cooking, letting the fat render the perfect golden crispness. Once the fat has melted, you finish cooking the duck in the oven until you get perfect succulent, juicy meat.
My friends @bartingredients gifted me with duck seasoning and five-spice powder, which was the perfect seasoning spice combo for this dish. Then the balance of savoury and sweet in the maple soy drizzle was gorgeous, made up of butter, garlic, ginger, soya sauce, maple syrup, beef stock from @premiumbonebrothco, umami paste @bartingredients, sesame oil and hoisin sauce.
I served this autumnal scent with steaming hot rice, garlic stir-fried choi sum, garnished with homegrown edible flowers.