Baked Duck

M rarely cooks but when she does, it's sublime. I still had the duck legs, thighs and wings and was looking up baking recipes when she whipped together this beautifully simple marinade.

M's Baked Duck
- Duck pieces
- 3 cloves of garlic (minced)
- 3 Thai chilis (minced)
- 4 tbsp oyster sauce (we use the green label - no msg)
- 2 tbsp Golden Mountain sauce

Preheat oven to 350 degrees. Mix ingredients together and place duck skin side down. We used a meat thermometor and when the internal leg temperature reached around 100 degrees, turn the meat so that the skin crisps on top. Remove from oven when the internal temperature is 165 degrees. Let the meat rest under foil for 5-10 minutes.

Chinese Herb Duck Soup

As the days have gotten colder, I have been craving my mother's Chinese Herb Duck Soup. The slightly bitter taste is addictive and honestly, cures everything. The problem was, I knew what it was called in Chinese ("Dong Quai") but couldn't find it. Finally, I just went through the entire dried herb aisle smelling every bag. The english name is "Angelica sinensis diels". I had my dong quai, duck bones (breasts removed for ragu and legs, wings and thighs for confit) and was ready to go.

Ingredients:
- Duck bones
- 2 pieces of dried dong quai
- 1 piece of fresh ginger, thinly sliced
- 1/2 cup dried shitake mushrooms
- 1/2 cup rice wine

In large stock pot, add all the ingredients and bring to a boil. Skim off any frothy pieces that rise to the top. Lower heat and simmer for at least an hour. Enjoy with some white pepper.

Dumplings

People say, "I've become my mother." To me, that's the highest compliment - I wish I could cook as well as her. As a kid, dumpling day was particularly festive - mom rolling out thin round dough with one hand, all the chopping and mixing, the air filling with the aroma of the filling and our mini "couches" of dumplings lined up on a floured bake sheet ready for a swim in boiling water and a dunk in her amazing dipping sauce.

With winter upon us, I thought it would be nice to have some dumplings in the freezer for those nights where I didn't feel like cooking. My friend C graciously offered her home for our dumpling party. With the fabulous company and many bottles of wine, everyone made plenty of dumplings to boil, fry and take home. And yes, C, you get an A+ and are now a certified Asian woman.


Ingredients:
- 2 tbsp soy sauce
- 1 tbsp rice wine
- 1 tsp sesame oil
- 1 tsp corn starch
- black pepper
- 1/2 lb ground pork
- 1 oz fresh ginger (peeled and finely grated)
- 2 scallion stalks (root and tips trimmed off, minced)
- 4 napa cabbage leaves (finely chopped)
- 5-6 dried shitake mushrooms (reconstituted and minced)
- 1/2 lb shrimp (peeled, deveined, minced)
- 2 packs of dumpling wrappers (I prefer the white round kind)



Mix all ingredients (except wrappers) in a large bowl. Set up your wrapping station: clean plate, small bowl with water, floured baking sheet, teaspoon. Take a wrapper and put in on the clean plate. With the spoon, put a marble size of filling in the center. Dip your finger in the water bowl and trace the edge of the wrapper. Fold the wrapper in half and pinch the center of the arch together. From the middle, pleat the wrapper in the back while pressing it to the flat front until the dumpling is completely sealed and resembles a small couch. Line up the dumpling on the floured baking sheet.

To boil a fresh dumpling, put fresh dumplings in boiling water, stir so they don't stick and cook for 3 minutes. Strain and stir in some sesame oil so they don't stick.

To fry a fresh dumpling, heat oil in a skillet, cook each side until golden brown.

To boil a frozen dumpling, separate and put frozen dumplings into boiling water. Stir so they don't stick. When water comes to boil, pour in a cup of cold water. Do this 3 times. When the dumplings float, remove from water. Strain and stir in some sesame oil so they don't stick.

To fry a frozen dumpling, heat oil in a skillet. Gently add frozen dumpling (swish in oil before finally placing so it doesn't stick). After one side is browned, add 1/2 a cup of cold water and allow water to steam off. Once water is fully evaporated, brown the rest of the sides of the dumpling.

Dumpling sauce: thinly sliced ginger, 1 part black vinegar (or rice vinegar) and 1 part soy sauce.

Conversations with the Garbage Man

In the beginning of summer there was a rash of trash room transgressions - people were just filling the room with furniture and appliances, not sorting their garbage or recycling, etc. I noticed that our garbage man had to manually remove the garbage because it blocked the chutes and sort the bags of garbage. I felt bad for him and...

[these take place over the course of the summer]

Conversation 1:
Me: Thank you for your hard work.
GM: [smile]

Conversation 2:
GM: You live with your sister?
Me: No. [walking quickly away]

Conversation 3:
GM: You Chinese?
Me: Um, yeah. [I really didn't feel like going into being Taiwanese American]

Conversation 4:
GM: You like Jackie Chan?
Me: Um, sure.
GM: You like Jett Li?

Conversation 5:
GM: Your dog has big eyes.
Me: Yes, she does.
GM: Yenjing is Chinese for big eyes.

Conversation 6:
GM: You go to university?
Me: No, I work.
GM: Lots of Chinese go to University?
Me: I don't know. I'm AMERICAN.

The end.

Cherry Almond Clafoutis

I've been craving the cherry clafoutis from Gregoire in Berkeley, CA. It was sweet, custardy, firm and soft at the same time and served with an amazing yogurt sauce. I couldn't find a single clafoutis near me so C suggested I make my own. After M patiently and expertly pitted all the cherries for me, the recipe was a snap. It was even better after it has sat in the refrigerator over night!

From Epicurious.com:

Ingredients:
- 1/2 cup whole almonds (about 2 oz) [I used almond meal from Trader Joe's]
- 1 1/4 cups whole milk
- 1 tbsp plus 1/2 cup sugar
- 8 oz dark sweet cherries, pitted, halved (about 2 cups)
- 3 large eggs, room temperature
- 1/2 tsp almond extract
- pinch of salt
- 1/4 cup of all purpose flour
- powdered sugar

1. Blend almonds in processor until ground but not pasty. Transfer to a small saucepan, add milk and bring to simmer. Remove from heat; let steep 30 min. Pour through fine strainer, pressing on solids to extract as much liquid as possible. Discard solids in a strainer.
2. Preheat oven to 375. Butter 10 inch diameter glass pie dish; sprinkle with 1 tbsp sugar. Scatter cherries evenly over bottom of dish.
3. Using electric mixer, beat eggs, almond extract, salt and remaining 1/2 cup sugar in medium bowl until well blended. Add strained almond milk and beat to blend. Sift flour into egg mixture and beat until smooth. Pour mixture over cherries. Bake until set and knife inserted into center comes out clean, about 30 min. Cool completely. [I then put it in the refrigerator]
4. Can be made 6 hours ahead. Let stand at room temperature. Lightly dust with powdered sugar and serve.

It's Not a Date Unless Someone Wants to Throw Up

M sweetly suggested that we bike to Georgetown, have dinner at Tacklebox and bike home. I was really excited to show her the beauty of the Capital Crescent Trail and my favorite bridge. I was so touched that she wanted to try a hobby of mine. Molli-ism of the day. "I want a deluxe Jell-O pudding seat." We borrowed a bike from H&Z, got her a pair of padded cycling shorts and set off at around 5:30 PM. It was a little later than I had planned but I was late coming back from volunteering and was hoping we could get home just before it got dark.

The ride down was stunning. It was a cool, clear evening and we flew. It was shocking to enter the congestion and hubbub of Georgetown - the tourists, traffic, and people in red and white football jerseys cheering at each other. I was so glad we didn't drive or take the motorcycle in.

Tacklebox was perfect. It's a come as you are, sit wherever you want, food in a basket, fresh sustainable food kind of place. We got fried oysters, lobster rolls, fried green tomatoes and corn on the cob. It was beach vacation food without the sand and mosquitoes.

As we were finishing dinner, I started to notice all the cars turn on their lights. Night was falling and we still had to ride home. I got a little lost trying to find the path down to the trail but we were on the way. The vestiges of day glowed through the trees and with less people on the trail, we were able to ride side by side.

It got dark. I couldn't see and ended up falling off the trail. I noted that I needed a brighter light. M offered to ride upfront stating she had better night vision and so my light can reflect off of her. Every lone jogger and cyclist (many with no lights!) was a potential serial killer rapist. I really don't get these people that run/ cycle in the darkness. I remembered the scary stories camp counselors told of the two fingered psycho that hacked people to pieces in the woods. I was huffing and puffing and M was doing her best to keep things lighthearted and fun. We got to the last bridge and all the fried oysters were sitting at the top of my throat pushing to come out. "Honey, I'm going to throw up." Note: don't ride home uphill for an hour after you've stuffed your face with lobster and fried oysters.

We made it back to the car and home. I was so proud of us and eventually, my stomach settled. M is my hero. It wouldn't be a perfect date unless someone wanted to throw up.

Got Beer? Got duck?

I love my mom's recipes because they are easy, there are a handful of ingredients and so very yummy. Since I had used the duck breasts for the ragu, I had to find a way to cook the rest of the duck. Behold, beer duck! I made it in the afternoon and brought it over to H's house for dinner. After eating it, my godson said, "More! More! More!"

Beer Duck
1. In a thick pot with cover, put the duck, a can/bottle of beer (we used Sam Adams Lager), a cup of soy sauce and thick slices of ginger.
2. Cover and cook over low heat (make sure it's still bubbling) for an hour.
3. Serve with rice. Enjoy!

Some variations: maybe add a small handful of black peppercorns, some hard boiled eggs, tofu, etc.

Booties

I know I am documented and recorded as saying I will not buy shoes for the next 6 months but these adorable booties really melt my reserve. So what if my reserve is made of jelly and not of steel! They are Repetto Marlon low heel ankle boots. I love the kitten heel, the two buckles, the clean lines, the tumbled leather, the versatility to go with pants or skirts, dress down or dress up...

Must remind myself of the shopping diet, that I shouldn' t wear heels no matter how low, that they will probably be uncomfortable, that I have a ton of boots...

But not ankle boots...

Tagliatelle with Duck Ragù

I have been craving this dish for 2 days! Imagine my surprise at finding out it was easy to make (a chop and a puree away from braised short ribs). I had to buy an entire duck but thanks to my knife skills class, I broke it down with relative ease. I got two great recipes from my mom to cook the rest of the duck. Unfortunately, I didn't realize was that 'total time' were the operative words, not 'active time'. So, I served an arugula and piave cheese salad to hold us over. I did burn my hand on the proverbial stove and was like, "oh, I don't need to puree hot liquid in batches." Yes, yes, I do. So after we cleaned up the mess, we had yummy yummy pasta. Man, it was so good.

Tagliatelle with Duck Ragù

Gourmet | April 2008 Adapted from Franco Luise and Antonio Vitale, Aromi
The secret to making this dish so stunningly delicious is duck fat. Puréeing the sauce emulsifies the fat, which, along with the moist duck meat, adds an irreplaceable element of richness. Yield: Makes 4 servings
Active Time: 30 min
Total Time: 1 3/4 hr

-1 tablespoon unsalted butter
-1 teaspoon olive oil
-1 (1-pound) boneless Muscovy duck breast with skin or 2 (7- to 8-ounce) Long Island (also called Pekin) duck breast halves with skin
-1/2 medium onion, chopped
-1 garlic clove, smashed
-1 teaspoon chopped rosemary
-1/2 cup dry red wine
-2 cups rich chicken stock or reduced-sodium chicken broth
-1 (14- to 15-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
-1/2 pound dried egg tagliatelle or egg fettuccine

1. Heat butter and oil in a deep 10-inch heavy skillet over medium heat until foam subsides. Meanwhile, pat duck dry and sprinkle with 1/4 teaspoon each of salt and pepper.

2. Sear duck, skin side down, until golden brown and some of fat has rendered, about 6 minutes. Turn over and cook until browned, about 2 minutes more.

3. Transfer duck to a plate, then add onion to fat in skillet with garlic, rosemary, and 1/8 teaspoon salt and cook, stirring occasionally, until onion is softened and golden brown, about 6 minutes. Add wine and boil 3 minutes. Return duck, skin side up, to skillet, then add any juices from plate, stock, and tomatoes with their juice. Bring to a boil, then gently simmer, covered, 1 hour.

4. Transfer duck to a cutting board, then skim off about three fourths of fat from sauce and discard.

5. Purée sauce in batches in a blender (use caution when blending hot liquids). Return sauce to skillet and boil, stirring occasionally, until reduced to about 2 1/2 cups, about 8 minutes.

6. While sauce reduces, finely chop duck with skin. Return chopped duck to sauce and season with salt and pepper.

7. Cook tagliatelle in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente, then drain pasta and toss with duck ragú.
Cooks' note: Duck ragú; can be made 1 day ahead and chilled, covered (once cool).

http://www.epicurious.com/recipes/food/printerfriendly/Tagliatelle-with-Duck-Ragu-242037#ixzz0yzCIk9XP

Yeah, We Ate 'Ants Climbing a Tree'

Based on what was in my refrigerator, my craving for Tagliatelle with Duck Ragù turned into a noodle dish that originated in Sichuan called "Ants Climbing a Tree." Noodles and meat, same thing. The bits of minced meet stuck to noodles are supposed to look like ants climbing through the branches of a tree. I adjusted a recipe I found online at:
http://eatingchina.com/recipes/ants-climbing.htm

Ants Climbing a Tree 螞蟻上樹 (ma-3 yi shang-4 shu-4)

Serves 4 to 6

Ingredients
200g (7 oz) mung bean noodles
200g (7 oz) lean minced pork
4 tablespoons soy sauce
1 tablespoon rice wine
1 – 2 tablespoons chilli sauce
1 teaspoon corn flour
1 tablespoon vegetable oil
3 stalks spring onions, sliced into small pieces
1/2 cup chicken stock
Garnish: cilantro or spring onions

1. Add soy sauce, rice wine, chilli sauce, and corn flour to a bowl. Mix in pork and marinate for 30 minutes.
2. Soak the noodles in hot water for 20 minutes, then drain.
3. Heat the wok, and add the oil. Cook the pork mixture over a high heat for 2 minutes. Add spring onions and cook until pork is browned. (I added more soy sauce)
   
4. Add chicken stock, bring to a boil. Reduce heat and cook for a further 2 or 3 minutes, stirring well. (I added tofu and may add tree fungus and/or shitake mushrooms in the future)
   
5. Add noodles to wok. Stir until noodles and sauce are blended well together and most of the liquid has been absorbed. Garnish and serve.