Last night’s home-cooking: it’s been years since I stayed home for the holidays,
Last night’s home-cooking: it’s been years since I stayed home for the holidays, without travelling or hosting family, so this year’s feast was special for its relative simplicity. This is a crispy-skin roast duck, with steamed carrots and mushrooms, gai-lan with oyster sauce, white rice. To prep the duck, I cut out the backbone (set aside for stock), flatten it, rub it with kosher salt and let it cure and air-dry for three days, which gets rid of excess moisture. Then it’s simply roasted until golden and crispy. The delicious skin is enjoyed rolled up in delicate Chinese crepes with slivered scallions and a special hoisin-like sweet sauce, a classic and luxurious combination. Cheers! -- source link
#kais kitchen