One Love Bite at a Time...
This Month's Film: Eat a Bowl of Tea
Next came the duck. I filleted the breasts from a whole duck, stored the legs for another meal, made duck stock from the carcass, and pan roasted the breasts in the oven with nary but a little salt and pepper. I roasted them covered until the last five minutes or so, when I switched the oven to broil to crisp up the skins. Absolutely delicious!
A link to the recipe will be posted at the end of the month, along with my 'Eat a Bowl of Tea' film review.
Send me a pair of chopsticks. Click here for details.
For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com