This year Valentine’s Day falls within days of Chinese New Year, which I think is very auspicious for all those looking for love or embarking on a new relationship.
Both events are symbolised by the colour red, which represents romance and passion. And also good luck, good fortune and longevity in Chinese custom. I love the idea that both symbolise an exciting new beginning, hope and prosperity. Isn’t that what we are looking for when we are looking for love?
On a cultural level, I am fascinated by Traditional Chinese Medicine. This is an holistic system which is thousands of years old that uses food, exercise, meditation, herbs and acupuncture to keep the body and mind healthy and in balance. It is a very complex system that you can spend a lifetime studying and using.
One iconic Chinese image that I am drawn to as a symbol for life, food, romance and relationships is the yin yang symbol. This black and white symbol represents the opposite forces in life and nature, male and female aspects. What I really like is that there is a little speck of white in the black half and visa versa. So nothing is entirely black, or entirely white. Yin yang are contrary yet codependent, and there is a constant ebb and flow. So it’s that synergy and balance of the yin yang symbol that we strive for in every aspect of our lives, especially relationships. You can even apply that on a fundamental level to cooking: balancing favours and textures, healthy meals and naughty treats.
I was lucky enough to spend time in Beijing and learned how to cook the famous Peking duck. It is a very complicated process and takes two days, so definitely not a recipe for Valentine’s dinner! What you want for your menu is something luxurious, beautiful to look at and not stressful or time consuming to cook. In my repertoire, this can only mean my Jewelled Chinese 5 Spice Duck Salad. Before I got married, this was my ‘go to’ recipe for a romantic dinner (ssshhhh don’t tell my husband).
My favourite tipple is champagne, for any occasion and any menu. I toss the food and wine matching rules out the window when it comes to bubbly. To stick to Patti’s two drink rule, you can make a simple cocktail such as a New York Bellini. Simply half fill a champagne glass with chilled cranberry or pomegranate juice and top up with champagne. The glorious ruby red colour is perfect for a sexy Valentine’s toast and you’ve halved the alcohol content.
For dessert, classic chocolate covered strawberries are sensual yet light and wonderful to share.You don’t need a heavy meal or too much alcohol to ruin the rest of the night! You want to enjoy a beautiful meal and be satisfied but not too full and slipping into a food coma from overindulging. This is not sexy or romantic.
Jewelled Chinese 5 Spice Duck Salad
Serves 2
This is a sensational recipe for a romantic dinner. Top quality ingredients sing with flavour, it is easy to prepare and a joy to share. Plus you don’t need to be a chef to present this as it looks fabulous with ruby red pomegranate jewels and juicy orange mango cubes. The Ish Factor ingredient is Chinese 5 Spice which is an aromatic blend of spices that marries perfectly with luxurious duck breasts. Toasted sesame oil, another Ish Factor, and plenty of fresh lime, finishes off this very special main course salad.
Ingredients:
2 Barbary duck breasts, or magnet du canard (available in good grocery stores, normally vacuum packed)
2tbsp Chinese 5 spice
8oz baby salad leaves (no arugula)
2 mangos, peeled and sliced
6 spring onions, finely chopped
Seeds of 1 pomegranate
Juice of 2 limes
Few drops toasted sesame oil
2tbsp chopped cilantro
3oz pea shoots (or fine alfalfa or radish shoots)
Method:
- Place the duck breasts fat side down and trim any excess fat from around the edge of the duck breasts. Turn them over and lightly score the fat in a diamond pattern with a sharp knife.
- Rub the flesh well with the Chinese 5 spice, don’t sprinkle on the fatty side as it will burn.
- Lay fat side down in a medium hot pan and render out the fat until a thin crispy layer is left. This takes a few minutes so just be patient.
- Turn up the heat and seal the breast from the other side. Use a pair of tongs to turn the duck on all sides.
- Mix the baby leaves, half the cilantro, spring onions and pea shoots together. Arrange on a large platter or individual plates.
- When the duck breast is cooked to medium rare, remove from the pan and allow to rest for 5 minutes.
- Thinly slice the duck and return to the pan. Squeeze the lime juice over and stir over a medium heat until the duck is cooked to your liking. Duck breast should be served medium rare but you can cook it very gently for longer if you like well done meat.
- Arrange the duck on the bed of salad, scatter over the mango and pomegranate seeds. Pour over the juice and toss gently.
- Garnish with the rest of the cilantro, spring onion and pea shoots. Sprinkle over a few drops of sesame oil.
Top Tips:
Get all the ingredients chopped and ready to go before you start cooking. So chop the cilantro and spring onions, peel and dice the mango and deseed the pomegranate. Many grocery stores sell diced mango and ready to use pomegranate seeds or you can check out the Youtube videos below to improve your knife skills.
