Duck Pot Roast

Wow, another duck dish. Hmmmm.... I know what you guys think of me. Have a duck farm backyard? Hahahahaha. As I said again, I have lots of duck breast in my freezer. See, the previous duck breast, I seared. Now I am doing a pot roast, with chinese sausage, garlics and onions, jalapeno, wild fennels and lemongrass. Of cos, there is red wine too. What a combination!!!!!

Recipe soon.

Charred Miso Duck breast with Bow ties pasta

I have lots of duck breast in the freezer. This time, I marinated the duck breast with miso, soy sauce, dark sweet soy sauce and some spices. As I said again, if you are not sure whether your duck is done or not, always cut into a piece and find out. You can always put it back into the sauce pan and seared till it is done. I rather have a done meat than red bloody meat.

Ingredients:-

2 piece duck breast with skin
2 Tablespoon Miso paste
1 Tablespoon soy sauce
1 Tablespoon Cooking oil
1 Tablespoon Dark sweet soy sauce
1 teaspoon ground ginger (use fresh ginger if you have)
1 Tablespoon Sake or cooking wine
* marinate the duck breast with all the ingredients in a ziploc bag for at least 4 hours

Method:-

1. Heat a non stick pan on medium high with 3-4 Tablespoon of cooking oil to sear the duck breast.
2. Always skin down first. Seared for at least 3 minutes each side. You will notice that the skin is burnt, its ok.
3. Seared again each side for another 3 mintues, take it out from the pan and cut through a piece of duck breast and see whether you like it to be done or not. It is all up to you.
4. Served with vegetables and pasta you like. Good with a glass of red wine, my preference is Pinot Muenier.


"Anda Boleh"

Crispy Miso Duck with Dried Fruit Sauce

I got this duck breast with skin from work. Usually, the way of cooking duck for Chinese is stewing them with ginger and fermented dry beans such as Miso and soy sauce. I was inspired by my mom's cooking, Stewed Ginger Duck with Fermented Soy Beans (Miso paste in America). It is one of my family tradition to have the stew on every special occasion. This time, I am making the opposite, seared the dark pretty good. Of cos, you have to marinate the duck with miso, sweet soy sauce overnight. It tastes so good with the syrupy sauce I made from dried fruit. Lets do this today, it is your special occasion!

Ingredients:-

Marinating the duck breast overnight:

2 Tablespoon Miso paste

1 Tablespoon Sweet soy sauce

1 Tablespoon Chinese cooking wine (we called it Chinese Rose Wine)

1 Tablespoon cooking oil

Dried Fruit Syrup:

2 cups Sliced or chopped some leftover dried fruit in your pantry or fridge

1/4 cup sugar

2 cups water

Methods:-

1. Heat the non-stick pan with 3 Tablespoon cooking oil, on medium high. Seared the duck breast on skin first for 5-6 minutes each side. Then seared again on the skin for a min, just to make the skin crispy and blackened. Remember, it is  not burn. Its ok.

2. Sliced the duck breast, how: put the duck breast with skin on the bottom side, cut thru the meat first on a chopping board. Check on the redness of the meat. I do prefer it done, instead of rear. Remember, always eat overcooked food then undercooked.

3. Drizzle the dried fruit syrup on top and garnished with bed of lettuce.

For the dried fruit syrup, just put everything together in a pot on medium high. Reduced until syrupy.

"Anda Boleh"