Original recipes by Kylie Kwong
Rub the duck skin with Sichuan pepper and salt. Arrange duck breasts, skin-side up, on a heatproof plate that will fit inside a steamer basket. Place plate inside steamer, position over a deep saucepan or wok of boiling water and steam, covered, for 12 minutes or until duck breasts are half cooked. Carefully remove plate from steamer, transfer duck to a rack and set aside for 25 mins to cool.
For the plum sauce, combine water and sugar in a small pan and bring to the boil. Reduce to heat to low and simmer, stirring occasionally, for about 7 mins or until slightly reduced. Add fish sauce and spices and simmer for a further minute. Stir through lime juice and plums then remove from heat.
Lightly toss the duck in flour to coat, shaking off any excess. Heat oil in a large hot wok until surface shimmers slightly. Add duck breast and deep-fry for about 2 minutes on each side or until just cooked through and lightly browned and crispy. Carefully remove the duck from the oil an drain well on kitchen paper. Cut the duck on the diagonal into 1cm slices and arrange on a platter. Reheat the plum sauce and spoon over duck, serve immediately.
Dry-roast peppercorns and salt in a heavy-based pan. When the peppercorns and salt begin to pop and become aromatic, remove from heat.
Allow to cool, then grind to a powder. Store in an airtight container.
Cut cucumbers in half lengthways and scoop out the seeds. Place cut-side down on a chopping board and slice on the diagonal into 2cm pieces. Combine in a bowl with sugar and salt, mix well and leave to stand for 1 hour.
Meanwhile, combine vinegar and extra sugar in a small heavy-based saucepan and stir over heat until sugar dissolves. Simmer, uncovered ad without stirring, for about 8 minutes, or until reduced by one third and slightly syrupy – you should have about 3/4 cup. Set aside to cool.
Heat oil in a wok until surface shimmers. Add garlic, ginger and salt and stir-fry for 10 seconds.
Add King brown, shiitake and oyster mushrooms and stir-fry for 30 seconds.
Add wine or sherry and continue to stir-fry for 20 seconds. Add sugar, tamari, vinegar and sesame oil and stir-fry for 1 minute.
Toss in black cloud ear fungus and enoki mushrooms and stir-fry for a further minute or until mushrooms are just tender. Serve immediately.
Cut zucchini in half lengthways and slice on the diagonal.
Heat peanut oil in a wok until surface shimmers. Add garlic and ginger and stir-fry for 10 seconds. Add zucchini and squash and stir-fry for 2 minutes. Add bok choy and stir-fry for 1 minute. Add wine or sherry and stir-fry for 30 seconds. Pour in water or stock and stir-fry for a further 30 seconds or until vege’s are just tender. Add sesame oil and mint leaves, mix through and serve immediately.