To prepare spinach angel hair / 波菜细意粉做法:
1. Puree spinach leaves with egg in a blender.
2. Place bread flour in a mixing bowl, make a well and add in spinach puree. Knead into a smooth dough. Rest for 30min¬utes.
3. Flatten the dough and shaped into angel hair by using pasta machine.
4. Cook angel hair in boiling salted water with 15gm olive oil. Refresh in ice water once angel hair is al- dente.
5. Drain and toss with extra olive oil, keep aside for later used.
To prepare the smoked duck / 醺鸭做法:
1. Combine nitrite salt, oolong tea and brown sugar in a con¬tainer. Soak duck breast in brine overnight. (pic 1)
2. Remove duck breast from the brine, pat dry and steamed for 10mins. (pic 2)
3. Line wok with aluminium foil topped with smoke agent such as tea leaves, sugar and rice; add a little water to moisten them. Heat them till smoky.
4. Place a rack in the wok and arrange the steamed duck breast. Cover with aluminium foil. Let it smoked for 5-8min¬utes. Remove from heat and allow cooling. Allow 10minutes resting before slicing. (pic 3)
To serve / 吃法:
1. Sautéed garlic and oregano with olive oil in a pan.
2. Add in spinach angel hair and season to taste with salt and black papper crushed.
3. Tossed in sliced smoked duck. Served hot with parmesan cheese. (pic 4)