It feels good to be back home 🙂 I’ve missed my kitchen. I’ve missed cooking on a gas hob. I don’t understand why anyone thought that an induction cooker was a good idea. It’s a terrible heat source to cook on.
To cap off my lovely weekend at home, I indulged in a lovely duck breast and to keep it healthy(ish) I made some cavolo nero. I don’t normally make a sauce with my duck but I had a hankering for Chinese-style roast duck. Actual Chinese roast duck required a little too much work just for dinner for one so I cheated and just made a soy-based sauce and drizzled it over pan fried duck. It wasn’t quite roast duck but it was delicious all the same.
And I think I negated some health benefits of the cavolo nero by cooking it in the excess duck fat. I’m not sorry.
This makes enough for 2 duck breasts (~400g)
Knob of ginger, sliced
5 black peppercorns
1 star anise
1/2 cup of light soy
1 cup water
1 tablespoon honey
Bring all ingredients to a simmer until it becomes syrupy.