22 May 2010

Recipe: May Duck

This was an on-the-fly invention of Mad Kitchen Scientist, so quantities are all pretty much to taste:

Start with duck breast crusted with:

1/2 Tbsp. palm sugar
1/2 Tbsp. minced garlic
1 Tbsp. minced ginger

Brown in a hot pan

Deglaze with rice wine (Hua Tiao)

Make a pan sauce using sriracha, rice wine vinegar and soy sauce to taste

I literally can't even tell you how good this was.  And we ate it after having consumed about 2 lb. of beef a person, so not only were we not hungry, we were already stuffed.

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