Posted by: corozmum | May 6, 2010

Cooking Duck

My fav recipe sites weren’t a huge help. Healthy Food Guide had mainly duck salads and as its coming into winter I wanted something warmer. Cuisine Magazine had lots of recipes but they almost all had ingredients that I don’t have in them! I finally printed an Apricot Glazed Duck recipe from Foodlovers and gave a copy to The Ref along with the two from my recipe books to choose from. He opted for Hoison Duck with Sweet and Sour Stirfry.

We were told to pound the heck out of the breast and well cook them. The Ref being stronger and bigger did the pounding. No hoison sauce so used port as so many other recipes did. Port made a nice glaze with honey and soy sauce. The recipe said to cook for 10 mins but it took 1/2 hour before it was no longer pink. Served with the Sweet and Sour Stirfry it was quite nice. The duck is definately different and takes some getting used to.

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