Deep-fried Chi­nese Five Spice Wedges (En­tree)

Field and Game - - BUSH TO BANQUET - For your chance to win six bot­tles of Ladies Who Shoot Their Lunch pinot noir drop an email to ed­i­tor@fiel­dand de­scrib­ing the most ex­otic meal you have ever eaten and where you were at the time.


• Ten­der loin edge from breast fil­let (3–6 per per­son) • Chi­nese five spice and plain flour


• Shake dust­ing of five spice into bag with plain flower. • Drop six or more duck wedges into bag and shake un­til fully coated; re­peat un­til all wedges are pre­pared. • Bring a pot of veg­etable oil up to tem­per­a­ture (it is hot when draw­ing up fine bub­bles). • Drop wedges into hot oil, al­low­ing less than a minute — cooked wedges will turn honey gold and float on top. • Scoop wedges out, drain, place on to serv­ing plate or bas­ket lined with pa­per towel.


• Serve hot as fin­ger food with tooth picks — Ex­treme Yum!

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