recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
(1lb) duck breast fillets
2 cloves garlic, crushed
3 teaspoons grated fresh ginger
1 teaspoon five spice powder
2 small fresh red chillies, chopped finely
2 tablespoons dry sherry
1/4 cup (60ml) honey
1/4 cup (60ml) salt-reduced soy sauce
3 small carrots, sliced thinly
1 tablespoon peanut oil
6 green onions, sliced thickly
250g (1/2lb) snow peas
1 teaspoon cornflour
2 tablespoons water
2 cups firmly packed watercress (you could use
fresh spinach as well)
duck, garlic, ginger, spice powder, chilli,
sherry, honey and half of the sauce in medium
bowl. Cover; refrigerate 3 hours or overnight
(I like marinating overnight personally)
duck from marinade; reserve marinade.
duck skin side up, until skin is brown and crisp;
cool. Slice duck thinly.
carrot to medium saucepan of boiling water.
Boil 1 minute; drain. Rinse under cold water;
half of the oil in wok or large frying pan.
Stir-fry reserved marinade and duck, in batches,
until marinade boils; remove from wok.
wok. Heat remaining oil in wok; stir-fry carrot,
onion and snow peas for 1 minute.
blended and cornflour and water and remaining
sauce; stir until sauce boils and thickens slightly.
Return duck mixture to wok. Add watercress (or
spinach); stir-fry until hot.