I have been delaying my posting so that I have got more to share this week. Or have I run out of ideas of what to write lately? It could be any of the reasons mentioned.

I had a busy start of another new week. I wouldn’t want to give too much details as it’s work related and I don’t want to bore my readers. As I want to maintain the objectives of this blog of mine: food & travel - how they relate to me.

Last weekend was just another great weekend. However, it’s just too short as usual. I think a 4-day week is a better idea, don’t you agree? I made more than just the salmon and pasta dishes mentioned in the earlier posting. So, I think it is definitely a good time to talk about another 2 ’stuff’ that I made.

Do you like duck? I love duck, not the fatty part though. Chinese usually cook the whole duck and I am sure everyone knows Peking duck and Crispy duck. I didn’t cook either of these. I made Canard à l’orange version chinois!! So, what makes it different from the traditional French Canard à l’orange? I added some spices - Star Anise, Cloves and Cinnamon. And the marinate? Chinese style: soya sauce & dark soya sauce. These are more for the colour and taste. Not to forget honey and sugar - once these are added with soya sauce mixture, the process of caramelisation is what we are after!

I used duck breast. You really need a good quality of duck breast that you don’t loose its taste with this strong marinate. I served the duck with simply chinese stir-fry of Pak Choi & Bean Sprouts and a bit of boiled rice.

So, the outcome? What do you think?

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