This one was an interesting experiment. What is the best thing to do with Duck?
A duck breast is a beautiful thing. But it poses some challenges. It tends to be a little stringy. It renders an amazing quality of fat, which you do not wanna waste. It can yield delicious crispy skin. I thought about this a while and I decided – you need lots of oil to fry bee hoon. Let’s see if we can make something interesting.
Duck Breast. Dried chinese mushrooms (for the Bee Hoon)
Garlic and five spice for the duck. Scoring helps the fat drain.
There we are…..
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Into the pan, with just a touch of oil
Nicely browned skin. Now the other side. Letting the meat cook in its own garlic flavored fat.
Adding some color
Switching from the high tech teflon pan to the Chinese wok. Making use of all that glorious duck fat.
Transferring the duck to go into the oven under low heat. I think this helps the duck cook through while staying moist.
Frying the chinese mushrooms.
In goes the Bee Hoon under high heat
Added the mushroom water and stock. Adjusted seasoning and done!
Slicing the duck breast, as thin as I reasonably could. I love a sharp knife!
Yummy. Duck. Crispy on the outside. Pink and moist within.
Plating up!
Serving up…….
It was quite interesting and rather nice