Chinese Five Spice Roasted Duck

1. Pat the duck completely dry inside and out with a paper towel. Removing excess moisture helps the skin crisp up during roasting.
2. Mix 1 tbsp Chinese Five Spice, 1 tbsp garlic and herb seasoning, 1 tsp turmeric, and 1 tbsp ginger and garlic paste.
3. Rub the seasoning mixture all over the duck, including inside the cavity.
4. Place the duck on a rack set over a roasting tray. This allows the fat to drip away while cooking.
5. Roast at 320⁰F (160⁰C) for approximately 2 hours, or until the internal temperature reaches 165⁰F (74⁰C) in the thickest part of the thigh.
6. For crispier skin, increase the oven temperature to 400⁰F (200⁰C) for the final 15 to 20 minutes.
7. Remove from the oven and allow the duck to rest for 15 minutes before carving.
8. Reserve 1/2 cup of duck fat from the roasting tray for the potatoes.

Duck Fat Roasted Potatoes

1. Place the potatoes in a microwave-safe dish.
2. Season with salt, 1 tsp dried thyme, and colouring powder if using.
3. Cover and microwave for 6 minutes until partially cooked.
4. Carefully drain any excess moisture.
5. Toss the potatoes with 1/2 cup reserved duck fat until evenly coated.
6. Spread onto a baking tray in a single layer.
7. Roast at 355⁰F (180⁰C) for 35 to 45 minutes, turning once halfway through, until crisp and deeply browned.

Spicy Moroccan Prawn and Chicken Drumette Curry

1. Marinate the 1 kg chicken drumettes overnight with 1 tbsp Moroccan spice, 1 tbsp brown sugar, and 1 tbsp chicken seasoning.
2. Marinate the 2 kg prawns overnight with 2 tbsp Moroccan spice. Feel free to reduce the prawns to 1.5 kg, if you wish.
3. Heat 1 tbsp oil in a large pan over high heat.
4. Flash fry the marinated prawns for 2 minutes. Remove and set aside.
5. Add the marinated chicken drumettes to the same pan and cook for approximately 5 minutes until lightly browned. Remove and set aside.
6. Add the chopped onion, curry leaves, 5 sliced green chili peppers, and 1 tsp cumin seeds. Cook until the onion softens.
7. Stir in 1 tbsp ginger and garlic paste, 1 tsp turmeric, 1 tbsp Moroccan spice, and 1 tbsp Kashmiri chili spice.
8. Cook for 2 to 3 minutes until fragrant.
9. Add the tomato paste, chicken stock cube, and 1 cup of water. Stir well.
10. Return the chicken drumettes to the pan.
11. Simmer for 10 to 15 minutes, or until the chicken is nearly cooked through.
12. Add the prawns and cook for another 5 to 10 minutes until both the chicken and prawns are fully cooked.
13. Taste and adjust seasoning with salt if needed.
14. Serve hot alongside the duck and roasted potatoes