Posts Tagged ‘Duck’
Chinese style Duck roast
January 13th, 2009
Whisk Wednesdays—Canard aux Navets (Roast Duck with Glazed Turnips)
January 8th, 2009
Hot Sour Gai Choy Soup with Roasted Pig’s Feet and Duck Heads
December 5th, 2008
Royal Foodie Joust: Duck Bacon Salad
December 2nd, 2008
Roasted Duck with Spiced Ginger Cranberry Sauce
November 21st, 2008
Peking Duck Stock
October 27th, 2008
Duck Shepherd’s Pie, or "Duck Coop Pie"
October 22nd, 2008
Seared Ginger Duck Breast w/ Peach-Chile Aioli & Good Memories
September 24th, 2008
Duck Fat Fried Potatoes
September 23rd, 2008
Duck Confit & ‘Zen’ Vegetable Stir-Fry
September 23rd, 2008
Duck Tortellini in Brodo
September 17th, 2008
It’s Duck Season!
September 16th, 2008
Duck Fat Potatoes
September 11th, 2008
Roast Duck Legs with Cabbage-Portobello Pappardelle
September 6th, 2008
Duck (Interim)
September 3rd, 2008Ever heard of Bombay Duck? It isn’t a duck, but a fish; and it isn’t found in Bombay, but pretty much all along the Indian coastline. Then why is it called Bombay Duck? I’ve come across two fairly reasonable arguments for it:
1. When the dried fish was transported by the Bombay Mail it became notorious for its smell. Dak being the Hindi word for mail, Bombay Dak (Duck) became the name of the fish.
2. Bombay Duck caught on because the native name Bombil or Bamaloh was too hard for the British to pronounce during their Raj.
2. Bombay Duck caught on because the native name Bombil or Bamaloh was too hard for the British to pronounce during their Raj.
Bombay Duck is possibly one of the ugliest fish you will ever lay your eyes on. And if you’re like me (I hate cleaning lobsters, which we’ll get into some other day perhaps), when something is a kind of a ‘lizardfish’, you are bound to get the creeps. I was in for a shock when I saw the whole fish a few days ago. Ever since I was a young …
Bombay Duck: A Duck from Bombay?
September 3rd, 2008
Duck Breast with Pomegranate-Chipotle Glaze and Guava-Jalapeno Salad
August 28th, 2008AROMATIC & CRISPY DUCK
This dish is served and eaten in the same way as Peking Duck -wrapped in a pancake along with shredded spring onion, cucumber sticks and Hoi Sin sauce. I prefer to add spicy dry prawn chilli paste, very oishi delicious. In a restaurant, this dish can be much conviniently served than Peking Duck because a quantity of duck can be precooked in the marinade or cooking sauce and put aside. When required, they are simply deep-fried for 10-11minutes and served, bcause of th final deep-frying, the duck meat will invariably be crisper and without the care and precise timing required when preparing and cooking traditional Peking Duck.
This dish is served and eaten in the same way as Peking Duck -wrapped in a pancake along with shredded spring onion, cucumber sticks and Hoi Sin sauce. I prefer to add spicy dry prawn chilli paste, very oishi delicious. In a restaurant, this dish can be much conviniently served than Peking Duck because a quantity of duck can be precooked in the marinade or cooking sauce and put aside. When required, they are simply deep-fried for 10-11minutes and served, bcause of th final deep-frying, the duck meat will invariably be crisper and without the care and precise timing required when preparing and cooking traditional Peking Duck.
The Way to Indulge A Duck. . . . . !
August 11th, 2008
Wild Mallard Duck with Balsamic Cherries and Lentils
July 14th, 2008This morning I made a version of one of my favorite breakfast dishes. It is simple, quick and tasty. I used most of the duck eggs from my trip to the farmers’ market. I saved 4 of the yolks for hopefully another new recipe that I hope to get to this weekend. This recipe is for a crustless quiche. The original I found at recipezaar.com quite awhile ago. I like it because you can vary the ingredients and you always end up with a delicious meal. The duck eggs were interesting. This is the first time I have ever even held one. I found them a bit tricky to crack, having a very thick shell. Also, the yolks are huge, and a bit difficult to separate from the whites. We both agreed though, that they tasted much richer than chicken eggs. I also used lowfat ricotta cheese, that is what was in the fridge, and was happy with how it baked up. It gives a creamier feel to the dish than the cottage cheese I usually use. As with many of my recipes, feel fre…
Duck, Duck, Quiche?
July 4th, 2008
Trio of Duck Fat Fries
July 1st, 2008