Looks Good Enough To Eat: Chinese Roast Duck

This beautiful bird was purchased at the Union Square Greenmarket from Fazio Farm (new on Fridays). It came complete with head and feet, just in case you weren’t sure its. (Nate threatened not to come home.) To cook it I marinated it for a day in my roast Chinese pork marinade (see Kitchen Sense), then scored the skin and roasted it for about an hour at 400°F. It was on the rare side of medium rare, so
after cutting it up Chinese style—with a cleaver through the bones—I stir fried the pieces for a few minutes in a hot wok to crisp the skin and cook the meat through. Served with stir-fried sugarsnap peas with garlic scapes and stir-fried purple asparagus (turns green when cooked) with spring onions. Plenty of steamed jasmine rice, too. Yum.

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Filed under Food for Thought, Looks Good Enough to Eat

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