It’s a beautiful day, 49 degrees and the sun is shining. Fahrenheit, Roger. If it was Celsius that would mean I was posting from some disagreeable, sweltering, hellhole. But I’m not, I’m in Germany baby and I’m grilling
Our lovely daughter Jade, after 2 weeks vacation of chowing down and ice skating frenzy, is on her way back to school. I wanted to make a special Sunday meal for her before she got back to the potatoes, rice, couscous and pasta of the school’s cafeteria. She has lodged a complaint about the dressing sodden salad that they serve so that hopefully, in the future, she can at least enjoy unadulterated greens.
We haven’t had corn in a while, so I decided to make the Louisiana inspired maque choux https://cookinginsens.wordpress.com/2011/12/05/sunday-fried-chicken-and-maque-choux/ I always forget how good this simple dish is.
And who doesn’t like duck? Especially with an Asian inspired marinade. Poor child. At least she comes home on the weekends.
The veal and spinach dumpling (German maultaschen) entree was probably overkill but we had them a full 2 hours before lunch, so that was okay
Barbecued Duck Legs
4 duck legs
5 spice powder
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp peanut oil
1 inch grated ginger
3 cloves garlic, minced
1 star anise broken
Rub the duck legs with the 5 spice powder. Mix together the soy sauce, vinegar, oils, ginger, garlic and star anise. Put the legs in a zip lock and pour over the marinade. Squish around and refrigerate overnight.
Preheat the grill to 400 F. Brown the legs, then turn off half of the grill, place the legs on the cold side, lower the top and cook for 40-55 minutes.