Category: Duck + Game
Duck + Game Recipes
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The Chinese use five-spice powder to create a blend of different flavors: sweet, sour, bitter, pungent and salty. You can easily buy them from any grocery store with a well-stocked spice aisle but I prefer to make my own. With one star anise, I used the heart of my palm to measure the other four…
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For Thanksgiving this year, we had two roasted turkeys, one ham, five black sea bass, lumpia, or Filipino spring rolls, and three different kinds of salads to serve to eighteen people who celebrated with us in the apartment. We thought there would be a lot of leftovers but we were wrong. Our guests were good…
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Adapted from memory Ingredients:For the turkey rub:1 large onion, finely chopped4 garlic cloves, crushed3 stalks of scallions, chopped2 tbsps oregano2 tbsps coriander2 tbsps paprikasalt and pepper to taste 1 frozen turkey, thawed for at least eight hours outside the fridge1 apple, cored and diced1 peach, diced1 lemon, sliced1 small box of raisins 1. Combine all…
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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…
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I love roasting ducks just so I can save the duck fat afterwards. The collected duck fat is great for roasting Brussels sprouts or potatoes and using it as dressing on some bitter greens like endives and watercress. Just transfer it to a ramekin, cover with plastic wrap and store in the freezer until ready…