Pete likes duck, but I haven’t often bought it because it seemed to me rather difficult to cook (from what I’d seen on TV shows, anyway). However, the whole purpose of this blog is to face my fears and make my discomfort zone into at least a zone of tolerance, if not quite a comfort zone quite yet. I guess that if you make anything often enough, it automatically becomes something you get good at cooking.
Anyway, I mentioned to Pete that I was going to make duck a l’orange (to get all Frenchified about it). Then I came across a recipe at The Foodpot that gave a Far-East twist to this classically French recipe, and that seemed like a better idea still, because I had plans for a bunch of choi sum greens that I’d picked up at Morrisons. Pete made a slight face when I said there would be a change of plan, but decided to go with the flow because after all, it was ME going to do the cooking. Chef‘s word is law, around here.
I followed the Food Pot recipe quite faithfully (the time for dicking around with recipes is after you’ve gained some experience) and the result, served with the choi sum (done to my own recipe!) was better than I’d dreamed because Pete couldn’t stop praising the end result. With one exception, though, which was to NOT salt the duck legs before frying. To be fair, I hadn’t wanted to salt the legs at all, never mind as generously as the original recipe had stated… so I guess I should have just followed my instinct. Next time, I certainly will. Like I said, this counts as learning from experience!
Choi sum, in case you’re new to it, is a leafy Chinese green like pak choi, except that it looks like pak choi‘s much taller cousin. It tastes pretty much like pak choi, too. I served the duck legs with the choi sum and plain steamed rice. Pete’s other suggestion was to use duck breasts rather than legs, the next time around, because he said those would slice up easily and look pretty on the plate, as well as taste great. I guess he’s hoping to invite his mates round for dinner some time soon.