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May 10, 2017
We recently had a few friends over for a cosy dinner, and I decided on a duck dish for our main course. While roast duck may be conventionally paired with orange sauce in Western cuisine (as with the iconic French canard à l'orange), I wanted to try something a little different. I decided to pair the duck with Mekhala’s Plum Sauce instead, playing homage to a classic Cantonese roast duck; I also finished off the dish with pumpkin purée, which gave a hint of sweetness that went well with both the meat and the sauce. This dish was quick to make and everyone seemed to love it, which makes it a success in my book!
Ingredients 1 medium-sized pumpkin (the Japanese ones found at most supermarkets are perfect) 2 medium-sized duck breasts (about 300-400g each) 2 tbsp butter 1 tsp of Chinese five-spice powder2 tbsp Mekhala Organic Plum Sauce 2 tbsp runny honey Salt and pepper to taste
For the pumpkin puree:
For the roast duck breast:
A self-professed gourmand who loves both eating out and experimenting with new cooking techniques at home, Gary also writes his own blog Joie de Vivre to keep track of his many eating and travelling adventures (as well as occasional mumblings about random things!). When he's not too busy eating, drinking, cooking and sleeping, he enjoys travelling, collecting kitchen gadgets, watching football and playing golf. Follow him on Instagram for even more food inspiration!
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