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4
Easy
By Gary Rhodes
Published 1994
The flavours in the dish give an oriental taste similar to the classic Peking duck.
Blanch the cabbage and beansprouts separately in boiling salted water then refresh under cold water and drain well. Fry the onions in the goose fat or butter and olive oil until softened and brown. Add the cabbage and beansprouts and season with salt, pepper and five-spice powder. Continue to cook for 3–4 minutes until slightly softened.
Bring the veal jus to the simmer and gradu