Ashley's Birthday Dinner

For as long as I can remember, my eldest has always requested duck for her birthday dinners. This year is no exception.

I fall back on one of the oldest fruit-meat pairings - orange and duck. Pan-seared French Magret de Canard served with Mandarin orange (Yeah CNY is here!), burnt asparagus, sweet potato puree and shallot veal juice for the main course.

Before that, I serve a trio of seafood starter to kick off the dinner. Octopus tentacle with caramelized beetroot, Spanish-style Gambas al Ajillo and salmon pate with sesame crackers.

Mummy @seesbakes incorporates her favourite bread into the birthday cake - Cinnamon rolls chantilly cake.