The Golden Pig

I'm told the Year of the Golden Pig only comes around once every 600 years, and that children born during such years are endowed with great fortune, so many congratulations to all of you expecting golden piglets this year. Of course, I've also heard that the whole thing is a complete rip-off to boost business, and that the next Golden Pig year isn't actually due until 2031, but hey....

Anyway, the 15th day of the year is meant to be an auspicious date, and not being one to take any chances, I thought we'd choose this day to appease the kitchen gods. Or whatever, it's an excuse for a seven-course meal....

Mochi balls courtesy of Hopster. Hey, guys, you didn't take any pictures of the dumplings?

Now, let me share my tips on smoking duck breasts. I find that oolong tea works well. Marinate the duck breasts overnight in some soy sauce, shaoxing rice wine, and crushed Sichuan peppercorns. Line a wok with aluminium foil. Put half a cup each of rice and tea at the bottom, and some crushed star anise. Heat at a moderate temperature until the tea begins to smoulder. Place the duck breasts on a raised tray (or a pair of chopsticks) in the centre of the wok. Cover the wok with aluminium foil, leaving a couple of inches of space between the duck and the foil, and smoke for about 10 minutes. If you want that extra smoky flavour, then put on high heat and set your tea towel on fire. I found this works very well, but have a fire extinguisher ready... Slice the duck breast and stir-fry with mangetout or sugarsnap peas or whatever you feel like.