I am sitting here with one child rapping (in a most bizarre fashion) whilst the other one is shooting aliens on the xbox. I, being completely ignored, have decided to write up a duck recipe which was an attempt at creating something I found in a Sainsbury’s magazine at the barbers a while ago.
Inspiration comes from the most unlikely places. And people do look at you in a weird way when you suddenly whip out the iphone and start taking photos of the pages in a magazine.
On the left is what I liked the look of…
And the photo on the right is my effort (less greenery, more duck)
When I started blogging (who created that word anyway – what is it, a Blather Log? No its a mash up of ‘Web’ and ‘Log’…so that should read ‘Wlog’ or ‘Weg’ but those words are crap, so I guess ‘Blog’ is good) I thought ‘The world is my oyster’, and ‘I’ll never run out of ideas’.
But I do. Frequently. I mean there are only so many ways you can boil a piece of beef. Or fry some prawns. Or burn some pastry.
And lets face it; the internet is a pile of crap. Type in ‘beef recipes’ or ‘interesting things to do with a potato’ and it’s not as if Google comes up with anything different – it’s just the same old, same old…
However if you should happen to type into that little rectangular box something like, oh I don’t know…’Roast Duck and Pork Belly with Caramelised Endive’… you might find a recipe for something interesting, like ‘Roast Duck and Pork Belly with Caramelised Endive’, for example. Maybe.
And so I did. Such inspiration came from the ‘Great British Chefs‘ website. It’s packed full of random dishes which may or may not have actually been tried out. Anyway combining duck and pork and other things sounded good to me so I tried it out…
I had some duck left over from the other day. And I love hoisin sauce. So it made perfect sense to put the two together. Again. Like a kind of redux (sic). Think Apocalypse Now for those who know their movies.
Here’s a dish that takes me back to my time in the Orient. Actually I’ve never been but if I had I’m sure it would. In China they can turn a duck into a multi-course banquet. Every bit is used (and I mean every bit). In this version we are a little more conservative.
Traditionally the duck is hung (not alive) in a dry, cool, drafty place. My wife, being vegetarian, didn’t fancy the idea of bathing with a dead duck in the bathroom (actually I never broached the idea). So I followed Jamie Oliver’s quick and dirty method. (Or you can try the vegetarian version here).