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"

Ore-Ida Coq Au Vin

Well, another leftover food from work. It was the Vietnamese BBQ chicken. I made it into Coq au vin my style, fast and easy. I would say, less than 30 minutes cooking. It is a comfort food. Taste so good!

4 pc BBQ chicken
1 cup red wine
1/2 cup chopped onions
1/2 cup tomato
2 Tablespoon chopped Fennel leaf
3-4 pc Ore-Ida potatoes
Salt and pepper to taste
3 Tablespoon Olive Oil

Method:-
1. Heat the pot with olive oil, on medium high. Add the onions to carmelise it and then add in tomato. Stir for a min or two.
2. Then add the chicken, cook for 2-3 min. Add fennel leaf, red wine, ore-ida potatoes stir and reduce (say about 15 min) until the sauce is thick.
3. Add salt and pepper to taste. Serve with steamed jasmine rice with peanut, sesame seeds and fried shallots.

"Anda Boleh"