I used my last two French duck breasts today. Oy vey! I’ll go to Fresh Paradise http://www.frischeparadies.eu/stores/stuttgart.html tomorrow for some imported As a matter of fact, I think I’ll pick up some German goose breasts also. You have to bone them and they are non-gavage, but still they are okay, just with a different flavor. German.
Jade is going back to school on Sunday after 2 weeks off for Spring Break and we will miss her. She shows such youthful enthusiasm for my food. And really, just enthusiasm in general. She keeps us young
Vegetables are pretty and even if you don’t want to eat them, you should want to look at them. Then before you know it, you might want to bite them and after that, it’s addiction. It happened to me.
I like to make my vegetables first, then, when the meat is done, briefly reheat before plating. This also provides an opportunity for a quick vegetable snack
Roasted Duck Breast
1/4 cup hoisin sauce
3 cloves garlic, crushed
1/2 tsp Five spice powder
2 tbsp soy sauce
1 tbsp sugar
1 tbsp white wine vinegar
2 tbsp Sake
2 duck breast, with fat scored
Mix the hoisin, garlic, five spice powder, soy sauce, sugar, vinegar and sake together. Place the duck breasts into a zip lock bag and pour in marinade. Squish around and refrigerate for 4 hours.
Roast the duck breasts in a 400 F oven, on a rack, for 25 -30 minutes. Allow to rest for at least 5-10 minutes, then slice.
Zucchini and Yellow Pepper Saute
1 tbsp fresh ginger, finely chopped
1 tbsp fresh garlic, finely chopped
1 1/2 tbsp olive oil
3 zucchini, cut into chunks
1 yellow bell pepper, cut into coarse squares
1 tbsp soy sauce
Roasted black sesame seeds
Wok the ginger and garlic in the oil until aromatic. Add the zucchini and pepper and continue to wok until crisp tender. Add the soy sauce and stir for 1 minute. Remove from the flame and sprinkle with sesame seeds.