Happy Chinese New Year!
Whilst it might not be a holiday I normally celebrate, I could hardly pass up the excuse to celebrate Chinese food. My favourite part of going for a Chinese meal in the UK, was, without a doubt, the crispy aromatic duck. The starters were always good, although I often lost the battle over who got the last spare rib and ended up eating spoonfuls of crispy “seaweed” (who knew that it was actually cabbage?!). By the main course, everyone was normally so full that we only managed a few mouthfuls of the endless dishes we thought it would be a good idea to order. But the crispy duck came at just the right time and was always the highlight of the meal for me.
You can imagine, then, how devastated I was when I moved to Zurich and found out that the British version of Peking duck has not made it beyond the Channel. Don’t get me wrong, when I finally got over the shock and tried the slices of duck breast that I was served in our local Chinese restaurant in Zurich, they were delicious, perhaps even (objectively) better than the strands of pulled duck and crispy skin that I had become so used to. But they just weren’t the same.
So, this Chinese new year I have decided to make my very own version crispy aromatic duck a-la England!…