Roast for 21/2hr, or until the duck is crispy and golden, covering with foil if getting too dark. Transfer duck to a board (reserve tin), cover with foil and leave to rest while you make the sauce. Step 3Pour off fat from the tin, keeping any juices. Place tin over medium hob...
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Some vegetables stewed in honey sauce, perhaps eggplants? And then really a lot of roasted sesame oil, this time we're in Lebanon, almost. Doesn't rum make you travel? With water: rather more of those wood shavings, praline, pistachio nougat, small berry eau-de-vie (holly)… Mouth (...
Thyme, rosemary, yoghurt sauce (like they have with kebab in Turkey, it’s excellent)… Now there’s also some dirt, scoria, more plaster… The jury’s still out. Mouth (neat): God it’s hot! Something like bubblegum infused in a mix of varnish and cologne. Water is obligatory (...