Jazz Cookery

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Jazz joinery, Jazz metalworking, Jazz cookery. All in all, the spice of life, like Jazz itself. The above snap is but the fag-end of the coda to this piece: I couldn't wait to eat the main theme, so it didn't get anywhere near being photographed, so busy were we eating it. So, duck breasts, skin scored and marinated in dark soy, light soy, Encona West Indian hot sauce, honey and a little sea salt, seared on a griddle until the skin was black. After turning and searing the meaty bit for a few seconds, the two pieces of meat were returned to the marinade and placed in a hot oven for twenty minutes. Some sticky long-grain being prepared, the meat was rested for about ten to fifteen minutes before being sliced, then served with the rice and the juices from the cooking dish: a ton of flavour and some nice, tender protein...


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