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 !
This is crispy, nutty, spicy and iced. Pure bliss ice-cream sand.
This is a free interpretation variation of Silvana cakes from the Philippines.
Silvana is the little sister of Mr Sans-Rival, the big dacquoise cake. So it is the same base of cashew dacquoise as here.
The only differences are the smaller size (like a cookie) and the addition of a good amount of curcuma powder to the batter.
The dacquoises were then opened in the middle, like muffins.
They dried and become crispy around after 2 days.
Coriander, anise, cardamom cream cheese ice cream. I have added the spices slightly crushed to some bought ice-cream, which is not too fat nor sweet.
A meal soup with healthy salmon. It’s the season for Hokkaido salmon now.
Lots of bones and skin in the fish. I got the parts left after they cut the squares for sashimi and sushi. It’s very cheap and ideal for this recipe. Boiled that with carrot and satoimo (taro).
For flavor : 1/2 ts of anise seeds.
I don’t want to eat over-boiled fish, so after it changed of color, I scraped the flesh and put back only bones and skin into the soup. I got all that flesh.
Then I’ve let the soup simmer.
The veggies became very tender.
The satoimo became very tender, and gray blue in shade.
After clearing the soup from fish bones, I reheated everything, with some napa cabbage.
The milky color of the soup comes from oats. I milled 2 tbs and added to the soup.
Final tuning : salt, pepper, 1 tbs of Ricard anise liquor. And on the plates a few more anise seeds.
Then mmm… mmm… mmm…