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Tiki cocktail bible — rum drinks, tiki culture, tropical bar
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Ring mold for savarin and rum baba — soak in syrup after baking
Premium five spice — char siu, roast duck, braised pork belly
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Tiki cocktail bible — rum drinks, tiki culture, tropical bar
Record your recipes and experiments — organized cooking journal
Ring mold for savarin and rum baba — soak in syrup after baking
Premium five spice — char siu, roast duck, braised pork belly
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Soak spinach in a bowl of salted water until absorbed, about 10 minutes. Drain and dry on paper towels. Carve out the duck meat on a flat work surface with a sharp boning knife, starting along the side of the duck's breast bone to the ribs. Continue cutting outwards, staying as close to the rib cage as possible. Freeze and save the bones for soup. Cut the meat into roughly even cubes. Lay bacon slices on a work surface. Place 2 spinach leaves, 1 cube of duck, and 1 water chestnut at 1 end of each slice, rolling it up and securing the ends of the rumaki with a toothpick. Sprinkle thyme on top. Preheat grill for medium-high heat and lightly oil the grate. Grill the rumaki until brown and crisp, turning occasionally, about 8 minutes. Arrange the rumaki on top of the remaining spinach leaves on a serving platter.