Monday, August 07, 2006
Dinner at Home
We bought a duck at Costco a little while ago, but we hadn't had the opportunity to make it yet, so Alexis decided that a Monday night after work was the perfect time to make an all-duck dinner. Needless to say, we had dinner pretty late.
Roast Duck
This (5lb) duck was brushed with a mixture of dark soy and hoisin sauce and baked on 450 for 15 minutes (to create a nice, crisp skin). Then lower the heat to 350 and bake for another hour, covered. It is done when the internal temperature of the breast and leg are 165, or the juices are light rose in color, but not bloody.
Roast Duck Salad
This was a refreshing salad, served warm.
Roast Duck Noodle Soup
A simple, clear broth and freshly roasted duck. Yum.
Roast Duck
This (5lb) duck was brushed with a mixture of dark soy and hoisin sauce and baked on 450 for 15 minutes (to create a nice, crisp skin). Then lower the heat to 350 and bake for another hour, covered. It is done when the internal temperature of the breast and leg are 165, or the juices are light rose in color, but not bloody.
Roast Duck Salad
This was a refreshing salad, served warm.
-1/2 roast duck, chopped
-1/4 cup peanuts, chopped
-1 handful mint, cut in chiffonade
-1 handful cilantro, chopped
-juice of 1 lime
-2 tb fish sauce
-3 scallions, chopped
-a few handfuls lettuce
Place the lettuce on a plate. Toss the rest of the ingredients together and place in a mound on top of the lettuce.
-1/4 cup peanuts, chopped
-1 handful mint, cut in chiffonade
-1 handful cilantro, chopped
-juice of 1 lime
-2 tb fish sauce
-3 scallions, chopped
-a few handfuls lettuce
Place the lettuce on a plate. Toss the rest of the ingredients together and place in a mound on top of the lettuce.
Roast Duck Noodle Soup
A simple, clear broth and freshly roasted duck. Yum.
-2 packages kelp noodles
-6 cans chicken broth
-10 large cloves garlic, minced
-2 scallions, chopped
-1/2 roast duck, chopped
-2 tb fish sauce
-1 tb dark soy
-1 tb rice vinager
-1 tb rice wine
Sautee the garlic in a bit of olive oil until brown and crispy. Add the broth, noodles, and all other liquid ingredients. When noodles are very soft, ad the roast duck and the scallions and serve.
Serves 6.
-6 cans chicken broth
-10 large cloves garlic, minced
-2 scallions, chopped
-1/2 roast duck, chopped
-2 tb fish sauce
-1 tb dark soy
-1 tb rice vinager
-1 tb rice wine
Sautee the garlic in a bit of olive oil until brown and crispy. Add the broth, noodles, and all other liquid ingredients. When noodles are very soft, ad the roast duck and the scallions and serve.
Serves 6.
# posted by Giao and Alexis @ 10:19 PM 
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