Duck!

Duck has been on my to-experiment-list since returning from Paris, where I had a couple of great duck dishes (I had duck confit as my last supper there).  So for New Year's eve dinner, I decided I should try a recipe found which doesn't need duck fat (not easy to find around here, but I would plan to order it on amazon).  I marinated the duck in garlic, thyme and salt and pepper overnight, then placed it in a 200-degree oven (yes, that Fahrenheit) for 3-hours.  Yes, THREE.  And that's what it looks like after.  Now, the recipe I got was for duck spring rolls, which calls for crepes.

 Now I am going to digress a bit here.  About three Christmases ago, I invited my friends over for a post-Xmas lunch where I promised to make crepe mushroom with gorgonzola sauce.  The first time I made that recipe, I bought crepes from the only creperie place in town (which I think is now closed).  But I felt brave and wanted to try how to make crepes, so the night before the said lunch, I made the batter.  But when I cooked it, it just would not form, no matter what I do.  It was past 10pm and I rushed to the store where I knew sold packaged crepes which saved my plan!  I haven't thought of trying again since.  And now, I know how to make one!  Happy New year!

Julienned carrots, broccoli slaw is mixed with some garlic, ginger sesame oil, chili paste and a little bit more thyme mixed with the duck meat served as crepe filling.  This went in a 400-degree oven for 10 minutes, and our dinner is ready.

Maybe this would have been a $32 meal in a restaurant.  And we are enjoying it at home.  OK, I am patting myself in the back.

It was a New Year's Eve to reminisce Paris.

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Duck Confit Spring Roll, 
December 31, 2012