Every now and then my grocery has a frozen duck with the chickens/turkeys so this is a kinda special/unusual meal for me. I do a honey, lemon, balsamic glaze on the duck and it comes out delicious. The recipe I follow is here!

      • BetaAssimilation@beehaw.orgEnglish
        1·
        1 year ago

        Thank you! I’m looking forward to trying it out, and I definitely will try roasting a duck as soon as the weather gets a little less hot where I am. I don’t like balsamic, so I’m thinking of trying with soy instead? Not sure how it will affect the flavor profile, I might be better off doing a mix of hoisin sauce and rice wine vinegar or similar to still capture the sweet/acid rather than going salty instead.

        • SoaringFox@beehaw.orgOPMEnglish
          1·
          1 year ago

          I bet you could find a recipe for duck that uses soy, I think that would be pretty tasty! The sweet and acidic from the balsamic and honey goes very well with the pasta in this recipe so if you’re definitely pairing it with that, the vinegar/hoisin would probably be my preference. You do you though and whenever you make it, let us know how it goes!

  • overlordette@lemmy.caEnglish
    1·
    1 year ago

    I made a Japanese curry with pork katsu. It was like 3 meals in one. I had to first make the 18-spice curry powder, which was mixed into a 30-min dark roux and cooled into little cubes before using them to flavour and thicken the gravy- I even added miso paste to the Katsu batter (which I thought was very clever indeed) and pan fried the cutlets (which were beat to hell) beautifully golden. Divine.

    And only after we devoured all that hard work, sitting back and surveying the damage to the kitchen, did we realize that neither of us took pictures for proof. Like it never happened at all. I have no more tears left.