…it’s been a stressful weekend, ok? Between that and going on a kick of watching Undertale videos on youtube in the evenings over the past week or so, my brain is going a bit weirder than usual…
This week’s recipe was hoisin duck — the recipe in the book directed that little gem lettuce leaves be used instead of pancakes to wrap the duck etc., but I only had an iceberg lettuce that was stripped down to the inner leaves, so I just made a sort of hoisin duck pile instead ^^
Apart from that I stuck to the recipe pretty closely — the only other significant modification was the amount of duck I used, and that was only because the recipe instructed ‘2 duck breasts’ without giving weight or size guidelines. After a bit of nosing around and research, I used 2 packs of this: http://www.sainsburys.co.uk/shop/gb/groceries/duck-game/gressingham-duck-breast-portions-250g, with the reasoning that they’d shrink in cooking anyway and that 500g uncooked weight of meat seemed a perfectly reasonable quantity given the proportions of other ingredients I was using. Don’t let the low ratings on the product page fool ya — the duck meat turned out to be pretty darn good! 😀 As is to be expected — Gressingham duck is premium stuff.
Cooking the duck was fun — it involved gently simmering the lumps of meat for an hour in a sort of broth or stock comprising about a pint of water, 2 tablespoons of soy sauce, 2 cloves of garlic (peeled and chopped), about 25g root ginger (peeled and chopped) and 2 star anise. It worked perfectly — the duck was cooked and tender all the way through, and the cooking liquor is currently sitting in a sealed container in my freezer because it’ll make awesome stock for the soup I’m going to make next week. Why waste it? 😀