Stuttgart… s**t, I’m still only in Stuttgart… Everytime I think I’m going to wake up in Sens.
I knew pack out was coming and that I would have to come back to Germany rather sooner than later. Talking about denial! You’ve never seen so much procrastination, foot dragging and whining! I’m almost, but not quite, ashamed 😀
Of course when I got here, the refrigerators, not the freezers (they were still stocked from my last visit from France), were bare. The only veg in the house was a box of frozen green beans from the commissary. And the way my husband “rolls” when I’m not at home is colorful, to say the least.
From the profusion of packaged noodles in the pantry, I determined that my darling must have been craving Asian cuisine. Problem was, I’m out of Asian noodles and don’t want to buy anything like that with pack out looming. In addition, I didn’t have carrots, or bell peppers or scallions that I usually use when making noodles. Long story short, I boiled some spaghetti and added Oriental flavorings. This was better than it sounds and I made a lot so that he can have some in his bento box this week.
I have an obscene amount of duck in the freezers and I decided to start working through some of that first. I seasoned four large duck legs with salt, pepper and 5 spice powder and let them sit around for about an hour.
Before taking these to the grill, I steamed them for 30 minutes in a dumpling steamer. I have twice cooked duck legs before and like the results.
The oven is clean and will remain so until we move from here. It’s grill time baby 😀
I thinned some of my favorite jarred char sui sauce with water to make a light glaze.
Satisfied! Although I will be vegetable shopping tomorrow. Woman can not live by packaged noodles and frozen vegetables alone.
Asian Fried Spaghetti
2 tbsp vegetable oil
2 shallots, thinly sliced
3 garlic cloves, thinly sliced
2 tbsp fish sauce
1 tbsp soy sauce
2 tbsp sake
4 -6 tbsp sweet chilli sauce
1 pkg of dried spaghetti, cooked with 1/4 cup of the cooking liquid reserved
In a wok, soften the shallots and garlic in the vegetable oil. Add the fish sauce, soy sauce, sake and chilli sauce, then boil for 2 minutes.
Add the cooked spaghetti and fry, adding the water a little at a time.
Char Sui Glazed Duck Legs
4 duck legs
Salt and pepper
Chinese 5 spice powder
1/4 cup char sui sauce, thinned with a little water
Season the duck legs with salt, pepper and the 5 spice powder and set aside for at least an hour. Steam the duck legs for 30 minutes.
Preheat the grill to 450 F, turn off one side of the grill and put the legs on the cold side, skin side down for 20 minutes, turn and cook for another 20 minutes, top down.
Brush the legs with the sauce, then cook for an additional 20 minutes, brushing with the sauce and turning every 5 minutes.