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Duck

Five spice duck with plum sauce (10 of 12)I am lucky enough to have a number of friends who hail from China. One of their number (who shall remain nameless for fear of my causing any embarrassment) went back to her home city to visit a sick relative. Knowing of my love for Oriental cookery, she brought me back a knife. I thought I should celebrate by starting a small series on Chinese inspired dishes.

There are few advantages to getting into the second half of the game of life. One is that the children are now adults. Despite their constant infantile behaviour their willingness to let us go on holidays without them matches up with our willingness to leave them behind. This year, we drove to the south of France on our first child free summer holiday in over 20 years.

The earliest records of the Chinese cooking Peking Duck go back to the 14th century. They say that in more recent times, Henry Kissinger enjoyed the Peking Duck so much that he went to China a second time. On that trip he set up the historic visit by President Richard Nixon and the rest as they say, is history. Tricky Dickey subsequently suffered severe reputational damage when he tried to suppress the reporting of goings on in the Watergate Building. His good name, like the origins of Peking Duck is now ancient history. My worry is with more recent and personal concerns – my own culinary reputation.

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