Little fun party today : Peking duck.
Am I fooling you ? I wish it was it, but well…
Pekinfied duck skins
But that did it for me. That was delicious.
And that’s really recycling, rock bottom level budget cooking. I kept skins in the freezer when I used duck breasts in other recipes.
Made them sweat their fat with star anise to flavor. Discarded fat.
Added soy sauce, spices and sugar. Discarded the fat.
Dried excess fat with kitchen towel. Grilled them on slow heat in oven-toaster.
Sauce made with dochi, banana, chili pepper, oil.
I served with negi leaks, cucumbers and some fresh steamed crepes.
Take a crepe, fill, roll… Verdict : hao chi le !
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