LinkWithin

Blog Widget by LinkWithin

Monday, November 29, 2010

Soy Sauce Duck

015
011

first, thanks so much to those who commented on last week's giveaway. i thoroughly enjoyed reading everyone's thankful words, it's nice to get to know who my readers are without being too intrusive & in your face. most importantly, it gave me some perspective one things going on in my own life.

for thanksgiving this year i opted to stay home. i'm not a fan of turkey and without the obligation of making a turkey spread, i decided to tackle duck. i love duck.

about four years ago i watched a kylie kwong cooking show and she made a soy sauce duck that has haunted me since. the recipe doesn't have all the ingredients the show did but i found the episode on youtube, only it's been dubbed in farsi or arabic. if anyone can tell me what i'm to do with soy sauce broth after, let a sister know.

a few adjustments, as usual i did not follow exact measurements, my pot is only 4L big, i threw in a lemongrass stalk (it was lonely in the fridge, i didn't know what else to do with it) and i couldn't find proper chinese pancakes so i used tortilla wraps instead. i enjoyed it, but i think now that i have cooked with duck, i can leave it to the professionals and just order it out. i'd like to make this recipe with chicken instead.

i hope everyone had a loverly turkey break, i spent four days doing things at my leisure, cooking & baking, getting to know my netflix and hanging out with a dear friend.

we watched Love&Other Drugs, which i recommend, if not only for Jake Gylenhaal's fantastic ass.

12 comments:

  1. Mmmm, that duck looks so delicious & tender. Wow!!! I need to learn how to cook meat. I think I have only bought chicken once in the past 5 months! I need to work on diversifying my diet a little I think!

    ReplyDelete
  2. Lan, glad you got to enjoy some down time. Netflix will take over your life if you let it.

    ReplyDelete
  3. I really love duck but rarely cook it myself, unless it's confit style. I've never been satisfied with any of my attempts at roasting. I think it's because duck needs to be deep fried. Sounds odd, but that's how they did it at the Chinese place I used to work at.

    ReplyDelete
  4. I just saw it yesterday too. He'll always be the quirky guy in "October Sky" for me, so it's weird that he's now a heartthrob. Sometimes he looked really hot in the movie, at other times he looked a little skeavy, but at all times I enjoyed the backside view. Hehe. My verification word is "perneurv," which is just a drawn out way of saying I'm a perv for having enjoyed it. :P

    ReplyDelete
  5. I love how you didn't do a hybridized turkey-duck-chicken product and went straight for the ducky yumminess. If it tasted even half as good as it looks in your pics, then DAMN.

    P.S. And now I have to see that movie.

    ReplyDelete
  6. Your pictures look great! I'm going to make this next week. Being a true Asian and not letting anything go to waste, I'll probably dialute and correct the seasonings on the stock and serve it with chicken and egg noodles, perhaps with some shiitake mushrooms thrown in. Like Mi Vit Tiem but different. Love your blog.

    ReplyDelete
  7. That looks delicious. I'm glad that you recommended Love and Other Drugs. I thought it looked great.

    Ramblings of a Small Town Girl

    ReplyDelete
  8. Linnea, thank you. if you try this recipe, i would suggest using chicken. duck can be a tad difficult to deal with.

    Wendi, oh it's happened! netflix is my life now.

    dp, i adore duck and this method seemed easy but the amount of fat it rendered, good grief! if i ever cook duck again, i think i'll try confit style.

    Chi WC, that is hilarious. i don't recall when i first saw him as a boy but he is ALL MAN in this movie!

    Ali, yeah traditional thanksgiving fare is just not my style. and please, watch this movie and make a cinema friday post around it!

    Anna, please do let me know how it goes for you, i'd love to see your results. and i love your idea of the use of the stock afterwards!

    Kayla, thank you and welcome. i'm sure you'll enjoy the movie, it's great!

    ReplyDelete
  9. Linnea, thank you. if you try this recipe, i would suggest using chicken. duck can be a tad difficult to deal with.

    Wendi, oh it's happened! netflix is my life now.

    dp, i adore duck and this method seemed easy but the amount of fat it rendered, good grief! if i ever cook duck again, i think i'll try confit style.

    Chi WC, that is hilarious. i don't recall when i first saw him as a boy but he is ALL MAN in this movie!

    Ali, yeah traditional thanksgiving fare is just not my style. and please, watch this movie and make a cinema friday post around it!

    Anna, please do let me know how it goes for you, i'd love to see your results. and i love your idea of the use of the stock afterwards!

    Kayla, thank you and welcome. i'm sure you'll enjoy the movie, it's great!

    ReplyDelete
  10. Your pictures look great! I'm going to make this next week. Being a true Asian and not letting anything go to waste, I'll probably dialute and correct the seasonings on the stock and serve it with chicken and egg noodles, perhaps with some shiitake mushrooms thrown in. Like Mi Vit Tiem but different. Love your blog.

    ReplyDelete
  11. Mmmm, that duck looks so delicious & tender. Wow!!! I need to learn how to cook meat. I think I have only bought chicken once in the past 5 months! I need to work on diversifying my diet a little I think!

    ReplyDelete
  12. I love how you didn't do a hybridized turkey-duck-chicken product and went straight for the ducky yumminess. If it tasted even half as good as it looks in your pics, then DAMN.

    P.S. And now I have to see that movie.

    ReplyDelete