Aylesbury duck breast with hoisin


Store Cupboard

Salad & Fresh Herbs

Oils & Vinegars

  • 100g of sunflower oil
  • 110g of rice wine vinegar

Speciality Ingredients

  • 50g of fermented black beans
  • 4 umeboshi, or if you have time, do as they do at the restaurant and use plums salted in a 25% brine for 3 months