Filed under Duck + Game · Print This Post
I cook duck more than I cook turkey because I can easily buy it fresh from Chinatown. There’s something about roasting your own duck and waiting for its skin to turn into that right shade of golden brown–mahogany, even.
Ingredients:
1 whole fresh duck, excess fat trimmed, giblets removed
1/4 cup miso
1 cup honey
2 cups soy sauce
1 cup cold black coffee
1/4 cup ginger, finely chopped
1/3 cup brown sugar
1 orange, halved
1 lemon, halved
1 lime, halved
1. Wash duck and dry with paper towels. Using a fork, pierce the duck skin all over to allow the flavor of the marinade to penetrate and the fat to drain.
2. Prepare the marinade. Combine all ingredients in a large bowl except for the citrus. Stir well until miso and sugar are dissolved. Squeeze the citrus juice into the marinade then stuff the cavity of the duck with the citrus halves. Marinate the duck on a plate, cover and refrigerate for 24 hours.
3. When ready to roast the next day, preheat oven to 450º. Place the duck on a rack in a roasting pan. Fold the wings back and tie the legs together. Roast the duck for 20 minutes to caramelize the sugar and set a rich, mahogany color. After 20 minutes, drop the temperature to 325º and roast for another hour.
Related post/s:
Where to buy duck
Filed under Beef · Print This Post
I’ve watched the boy make this stuffed flank steak for me before. When I wanted to try it at home, I called him for the recipe. All I got was, “Stuff it, roll it, fry it.” Simple instructions for a meal that looks like a hundred bucks. I used everything I found in my fridge before I went away for the weekend. If the flank could have talked, it would have begged for me to stop.
Ingredients:
1 flank steak, butterflied and tenderized
small red bell pepper, julienned
small green bell pepper, julienned
1/2 pound of crimini mushrooms, sliced
several slices of prosciutto and soppresatta
4 cloves of garlic, crushed, finely chopped
1 small red onion, finely chopped
1/2 cup breadcrumbs
a handful of parsley, finely chopped
salt, pepper, olive oil
1. Preheat oven to 350º. In a hot skillet, heat olive oil and sauté garlic and onions. Add peppers and mushrooms and cook for a few minutes until mushrooms are soft. Add parsley and season with salt and pepper.
2. Lay steak out flat and add a layer of prosciutto and soppresatta. Top with the bell pepper and mushroom mixture. Slowly roll the steak up like a big sushi roll, pulling at the ends so it’s not too thick in the middle. Tie with kitchen string to pack the stuffing in. Brush with oil.
3. In a hot skillet, heat more olive oil and brown all sides of the stuffed flank steak for some color. Do not over fry to avoid hardening the meat. Transfer to a shallow baking dish. Brush with more oil and bake until medium-rare. Remove from oven and allow to cool for about 10 minutes. Cut strings off. Slice into 3/4-inch pieces and serve.
Related post/s:
How about stuffed vegetables?
