Duck and Chestnut Stew

400g duck, chopped into fairly big pieces

Seasoning:
1/2 tsp light soy sauce
Dash of pepper
Dash of Chinese five spice powder
Pinch of salt
1/2 tsp dark soy sauce
100g shelled dried chestnuts
12 pieces dried black mushrooms, soaked
12 pieces button mushrooms
2 tbsp oil
1 tsp sesame oil
Cooking wine

Sauce:
I tbsp oyster sauce
1 tsp light soy sauce
1 tsp sugar
1/4 tsp pepper
1/2 tsp chicken stock granules
500ml water


Season duck for at least 30 minutes. Boil chestnuts for l0 minutes and drain well. Deep-fry chestnuts for two to three minutes. Drain. Reheat oil and deep-fry duck pieces until golden brown.

Heat claypot with oil and sesame oil and lightly brown ginger and garlic until fragrant. Put in soya bean paste and fry until fragrant. Add cooking wine. Add duck pieces and chestnuts. Toss until they are well coated with ingredients.

Pour in sauce ingredients. Bring to a boil, then lower heat and simmer for one and a half hours. Add both types of mushrooms and simmer for 15-20 minutes or until duck is tender and gravy thickens.

Quail with Indian Spices

4 quail
1 tsp chopped garlic
1 tsp salt
1tsp finely grated ginger
1tbsp oil
3 tbsp natural yoghurt
3 tsp ground coriander
2 tsp rice flour (*)
1 tsp ground cumin
1 tsp garam masala
½ tsp ground turmeric
½ tsp white pepper
½ tsp chili powder


Split quail down backbone and open out flat. Rinse and clean cavity.
Crush garlic withsalt until very smooth, then mix in remaining ingredients.
Rub mixture well into quail, then cover and marinate at least 1 hour.
Remove from marinade, reserving it.
Preheat grill or broiler and cook, turning and brushing quail at least twice with any remaining marinade.
Cook until quail are brown and crisp.
*Toast rice in dry pan, then grind with mortar and pestle.

Quail eggs with truffle mayo

5 quail eggs
¼ cup mayonnaise
¼ tbsp truffle oil
¼ cup tobiko (flying fish roe)


Bring water to a boil. Place quail eggs in and boil for 3 minutes. Remove and place in cold water.
Peel shell. Trim ends so they lay flat on serving dish. Cut into halves.
Mix mayo and truffle oil. Place a little truffle mayonnaise on one side of each egg halves. Top mayo with tobiko and arrange on serving platter.