Valeriana with smocked duck breast, apple and Jamaican pepper
Do I have to explain how I made it??? Of course I didn’t spend the last years of my life breading, stuffing and smocking my own duck… So, just buy everything and toss all together, with a nice vinaigrette of your choice!
Good cooking does not depend on whether the dish is large or small, expensive or economical. If one has the art, then a piece of celery or salted cabbage can be made into a marvellous delicacy; whereas if one has not the art, not all the greatest delicacies and rarities of land, sea or sky are of any avail. Yuan Mei