5th February 2021
Chinese New Year at Three Church Road
Chinese New Year is celebrated all over the world with festivals, parades, music and food. According to Travel China Guide, “Chinese New Year has a far-reaching history of over 3,800 years. The origin of the festival can be traced back to the worshiping activities in China's ancient agrarian society. The date for the ceremony wasn't fixed till the Han Dynasty (202 BC - 220 AD), when Emperor Wudi commanded to use the lunar calendar.”
We asked our head chef for his favourite CNY dish for you to try at home. You’ll love the flavour of this duck. Remember to watch the duck carefully so the skin is crisped without burning for the best result.
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.