marinated and poached duck breast

3-16-2018 Fri. 


 DINNER --- duck breast | kale, red pepper, onion and barley stew 

• the whole process takes a day, but not much actual work, just let the time to do the trick 
• dd's recipe, btw dd is back 

sous vide duck breast

8-16-2017 Wed.
 

  DINNER ---  fried and marinated little eggplants | Italian ham | marinated and slow-poached duck breast | kale with pickled lemon and cheese | wine 

•   what a treat. small duck breast salt-curing for a day, then slow-poach in warm water.

hot and cold path for duck breast

8-20-2016 Sat. 


 WEEKEND BREAKFAST --- homemade bread | cheese | fruit 
 TEA-TIME  --- tea | roasted watermelon seeds | lychee 
 DINNER --- ( with M.M. and P. )  cocktails | guacamole | zucchini fritter |  roasted beet and culture milk soup with strawberries | duck breast | pan-fried whole fish with broiled green onion and cherry tomato | salad | wine

 duck breast:

•  puncture skin with folk, sear skin side down first in skillet 2-3 min till brown, flip another 1-2 min, till brown .
•  marinade: reduce red wine, add soy sauce, garlic, ginger, miso, mirin,  pepper, simmer, turn off heat.
•  make a big pot of boiling water ready.
• put seared duck into ziploc, pour marinade into the bag, remove air, rolled up, make sure it water tight. 
• put the bag into the boiling water, remove from heat, cover the pot, sit for ten min. 
• remove the bag from the water, put into ice bath. chill 4-6 hours. 
• before serving, slice thinly. Dijun mustard sauce  on side, optional, reduce the marinade further to make sauce. pickles go well with it too. 

a gethering with esarole, artichoke and duck

4-25-2014 Fri. mild, rain. 


 BREAKFAST --- coffee
LUNCH --- rice with snap peas 
AFTERNOON-TEATIME --- tea
DINNER --- ( at Drew's ) bread with chicken liver spread | escarole salad | sauteed baby artichokes with tomato | Burmese red rice and wild rice | seared duck breasts with five spice | custard with fresh berries | wine 

•   eat drink and be merry

slow-roasted and chilled duck breast

1-25-2013 cold, snow. 



BREAKFAST --- coffee
LUNCH --- apple
AFTERNOON-TEATIME --- tea | sweet rice dumplings
DINNER --- yam noodle soup with napa cabbage and wood-ear |  stir-fried chive flowers and smoked tofu | marinated, roasted and chilled duck breast | rice | wine 

 

• duck breast is marinated, slow-roasted at 170  and chilled.

old school French

01-06-2011 Fri. mild, sunny.


BREAKFAST --- coffee
LUNCH --- rice with stewed wheat gluten and winter mushroom
AFTERNOON-TEATIME --- apple
DINNER --- ( at K. T. Bistro ) baked oysters with Gruyere cheese and sweet chili sauce | shrimp mushroom gnocchi | duck breast with orange, with vegetables and mashed potato | bouillabaisse: Corvina Fish, Shrimp, Scallops, Mussels, Clams, Boiled Potatoes, Leeks, Saffron Fumet, and Crostini rouille | wine | Crème Brulee | chocolate mousse | muscatel dessert wine

• only the duck breast was cooked just right, rest of the food were not in the school of fine cooking, old or new.