I think this book has come out just in time for Christmas. This is the time when we throw caution to the wind and eat up a storm and then make New Year’s resolutions that we don’t stick to, like “after the holidays I’m going to take of all the extra kilograms I added to my waist over the holidays.”
‘The Real Meal Revolution: Low Carb Cooking’ is the go-to resource for anyone who wants to cook better low-carb foods right now and for many years to come. It is a book that will teach you the fundamentals behind making any dish delicious by honing in on classic flavour combinations, basic cooking techniques and affordable, readily accessible ingredients.
Low-carb eating is currently trendy, but this is not a book that follows the eating trends of “right now”. It is a book packed with lessons to last a lifetime. And every single recipe is low-carb.
This timeless and comprehensive guide to cooking well and eating healthily showcases classic flavour combinations; fool proof methods to bring out the best in any ingredients; foods that will help to ensure good health for life.
Duck Breasts with Cos Lettuce Wraps
4 duck breasts
3 tbsp rice wine
1 tsp Chinese five spice
6 tbsp soy sauce
1 garlic clove, minced
2 tbsp grated ginger
1 tbsp Chinese chilli sauce
1 tbsp sesame oil
3 tbsp oyster sauce
2 heads cos lettuce, leaves separated
1 cup spring onions, cut into thin strips
1 cucumber, thinly sliced
- Preheat the oven to 200°C, while you score the skin of the duck breasts in a 1cm
- Mix the duck breasts, rice wine, five spice and 3 tablespoons of soy sauce in a large
bowl and leave to marinate for an hour in the fridge.
- Remove from fridge, pat the breasts dry with a kitchen towel then place skin side
down in a cold pan.
- Light the hob or turn it onto ‘hot’ and let the pan heat until the fat starts to render from
the skin. Keep it cooking until the breasts are spitting and crackling in the pan and the
skin is very crispy and a dark, golden brown.
- Now, flip them over and pop the whole pan in the oven for 5 minutes.
- Quickly make the dipping sauce by mixing the garlic, ginger, Chinese chilli, sesame oil,
oyster sauce and soy sauce together.
- Remove the pan from the oven and quickly remove the breasts from the pan and
place them on a cool plate or board to rest for 10 minutes. Keep the fat for roasting
- Slice the duck breasts into 3-5mm slices and arrange them on platter, along with
bowls with lettuce leaves, spring onion and cucumber.
- Give each guest their own bowl of dipping sauce and show them how to build the
wraps starting with a lettuce leaf, some cucumber, some spring onion, a good slice or
two of duck and then top it with the dressing.
© The Real Meal Revolution Jonno Proudfoot published by Octopus