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Sichuan-spiced duck and seared scallops with smoked eggplant, asparagus and rocket salad
- Difficulty
Complex
Published 1999
An all-time classic salad at Paramount that combines a true symphony of flavours. It borrows the Chinese idea of mixing poultry and shellfish and combining hot and cold ingredients. The preparation is quite involved but if spread over a couple of days the final cooking and assembly are reasonably straightforward.
Ingredients
½ teaspoon 1 x 1.7 kg 1 tea
Method
- Dry-roast Sichuan peppercorns over gentle heat until fragrant. Cool, then grind to a fine powder.
- Remove wings, neck and tail end from duck. Wipe duck dry outside and inside with paper towel. Mix Sichuan pepper, Chinese five-spice powder and 1 teaspoon sea salt and rub into skin and cavity of duck. Put duck on a tray lined with a dry tea towel, then cover with
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