Blogwatch: Duck Adobo Confit
Marvin of Burnt Lumpia combines Filipino and French meat-preserving techniques to make this luscious duck dish, marinating the poultry with soy and vinegar and then poaching it for eight hours in rendered duck fat.
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Entries from Serious Eats tagged with 'duck'
No Peking Duck for Brits
Bad news for Peking Duck lovers and Chinese restaurants in Britain: the EU has banned ovens used to prepare Peking Duck that don't carry a CE mark, despite that no health problems have been associated with the ovens. [via pabo76]
Where to Find Duck Fat French Fries Across the Country
Duck fat fries from Duck Fat Restaurant in Portland, Maine. Photograph from the Paupered Chef.
Duck, fat and fries are three words that please most people. Combining them is a very beautiful thing. Chef Amanda Freitag at New York City's The Harrison isn't the only one bathing spuds in quack-quack grease. She cuts hers with a malt vinegar mayo, given the duck fat's richness. After the jump, see what other chefs across the country are skipping peanut or cottonseed oil to embrace rendered duck fat.
Serious Sandwiches: Pressed Duck Sandwich at Deli Lane Cafe, Miami
If you are in Miami, Florida and looking to eat the "best sandwich," you'd be hard pressed (terrible pun intended) to find something better than a Cubano. Sliced pork, ham, cheese, mustard and pickles, ironed flat inside a French-style Cuban bread—it's a near perfect creation. I say near perfect because you will always find that person from Tampa who insists on salami, but in all my years growing up in Miami, genoa was something you got on an Italian sub, not on a Cuban. Salami or not, it's about as serious as sandwiches get.
And yet, this past weekend when I was visiting Miami, I found myself craving a totally different pressed sandwich. A sandwich whose soul is about as far away from Calle Ocho as you can get, and possibly my earliest memory of eating what we would now refer to as a "Serious Sandwich": the pressed duck sandwich from the Deli Lane Cafe in South Miami.
Now Serving Millions of Ducks in Beijing
Quanjude Restaurant, a chain in Beijing, claims to sell more more than 2 million ducks a year, hung and roasted in wood-burning ovens. "Our server handed me a red-and-gold card stating that our main course would be the 115,273,748th roast duck sold by the company since it was established in 1864, the third year of Tongzhi, Qing Dynasty. The preposterous precision was a taste of the showmanship of the place, on many a tourist itinerary."
Hello? I'd Like to Make a Hot Pot Reservation for a Party Of 100,000
OK, so as a visual spectacle of hot pot cooking, nothing beats the world's largest hot pot I posted about last month, but this 1.5 mile-long hot pot table that sat 100,000 people is still pretty amazing, especially when you consider they "ate about 30 tons of tripe and 20 tons of duck intestines."
I do not envy the clean up crew!
