Foot and Fire

Spiced Duck steamed in Puerh Tea by Gerlie Whole duck, halved Salt & Chinese five spice Puerh tea, steeped in water to unfold leaves Ginger Spring onions Star anise Orange/lemon/lime zest Cracked peppercorns Soy sauce Sesame oil Rice wine/white wine Canola oil DAY 1: Wash and pat dry two halved duck. In a bowl, mix salt, chinese five spice and puerh tea leaves. Reserve tea water for next day. Rub duck with mixture and wrap in plastic and put in the fridge overnight. DAY 2: Next day, remove duck and discard the sediments. Pat the duck dry. In a bowl, mix minced spices in the ingredients from ginger up to rice wine. Pour over and coat the duck well.  Place water in the steamer. Add the reserved puerh water. Line steamer with banana leaves. Arrange duck and cover with banana leaves before putting the lid.  Steam for 1 hour or until meat is tender. Remove duck and let cool. 

Filling: 400g slab of Tuna Pepper & Salt Tarragon leaves Banana leaves Season tuna with salt and pepper, top with tarragon leaves and wrap with banana leaves. Steam for 15 to 20 minutes. Pie: 6 boiled Potatoes Diamond Fine Salt & Pepper Chives, chopped Homemade Yogurt Greek olive oil Parmesan cheese 2 potatoes, sliced thinly Mash potatoes, add salt and pepper and chives. Mix well then add yogurt and olive oil. Lastly, mix in parmesan cheese. Ready for baking: Preheat oven to 200c. In a baking dish, arrange the sliced potatoes as bed for the steamed fish. Drizzle with olive oil then cover fish with the mashed potatoes. Garnish with chives and sweet corn. Bake for 20 to 30 minutes.