This duck had been taking up space in my freezer for months quite some time. I had a day off from work, so planned a relaxing day of cooking. That’s what normal people do, right? Cook on their day off? I’ve wanted to try smoked duck for a while now. Have done a leg of … Continue Reading
I am a big fan of Naomi Duguid’s cookbook Burma: Rivers of Flavor. When I think about the types of dishes I most enjoy, those featured in her book immediately come to mind. Humble and fresh at their base, with layer upon layer of flavor. Today, I’ve prepared two Burmese-style salads from Duguid’s book (both slightly altered to my taste). … Continue Reading
I’m not a huge carnivore, but every so often I find myself craving a piece of meat. On such occasions, I’ll take lamb or duck over beef any day of the week. While a whole duck can surely be a challenge to cook, a duck breast is much more straightforward and forgiving. The key is to start cooking the … Continue Reading
Every year for Thanksgiving I roast a whole duck. And then, without much thought, the duck carcass gets discarded. But this year, it finally dawned on me to make duck stock from the leftover bones. Deliciously rich, luscious stock. Oh, and don’t forget to strain all that heavenly rendered duck fat from your roasted bird. Duck … Continue Reading
White beans and cabbage. It doesn’t get much more humble than that. As you may have noticed from previous posts, I love, love, love a good soup or homey stew (autumn, winter, summer, or spring, soup is fair game). It is also fair game for breakfast (yes, even breakfast), lunch, or dinner. Who doesn’t appreciate … Continue Reading
