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.
