Miercurea fara cuvinte…Villa Escudero Waterfall restaurant
Miercurea fara cuvunte starts HERE
Ancient seed, of a soul colored claret, when he came to me
Alas came the day, my mortality, no longer reign free
I partake of sweet revelries, strawberry of the unknown
Tantalizing aromas, as I compliment your neck bone
Your breath pulsates heavily, as we succumb to wanton flesh
Taste of human essence, a copious harvest, savors fresh
You slide into Utopia’s Shangrila, feeding pink flesh
You spin a web of geometric pearls in and out of me
So fine the pronounced arteries of young men, not fully grown
Slumber deep my love for I’ve ingested you, at your request
Miercurea fara cuvinte…Pizza closeup….
My serrano,fresh pear and gorgonzola pizza drizzeled with balsamic reduction…
Miercurea fara cuvinte starts here
Miercurea fara cuvinte…Calling dragons and demons…
Miercurea fara cuvinte starts here
Still alive and kicking….
Still very busy with work and just had a day off …too short but its something …going to try to program myself a day off every week if its possible but thats the job….any way will be back again when I can …and thank you to all who still visit and link me..its very much appreciated 🙂
And for the people who are to obsessed with links and Zelist this is for you ….. 🙂
So bugger off, you bastards bugger off! (Fuck You!)
Bugger off, you bastards bugger off! (Fuck You!)
Like a herd of bloody swine that refuse to leave the trough
You’ll get no more this evening so you bastards bugger off
Well you’ve been a lovely audience, but oh the time does pass.
So don’t you all be lettin’ the door hit you in the ass.
You’ve been a splendid audience, but enough is enough.
We’d take it very kindly if you’d all just bugger off!
Here’s to all the batenders and waitresses who’ve been servin you your beers,
and puttin up with your knoxious breath and your stupid drunken leers.
so leave your money on the table when you go,
tomorrow you’ll have a sorry head and nothin left to show
Here’s to all the lovely ladies who might be waitin for the band,
and thinkin one of them might make a charmin one night stand.
Please don’t be offended girls this song is not for you.
we’ll be happy to oblige you when this nasty job is through.
So you’ve been promisin the ladies a night of lovin bliss,
but truth be told your far to drunk to stand up straight and piss.
So give it up you lousy sods you’ll not be gettin laid.
and the sooner that you’re out the door the sooner we’ll get paid.
So bugger off, you bastards bugger off! (Fuck You!)
Bugger off, you bastards bugger off! (Fuck You!)
Like a herd of fucking swine that refuse to leave the trough
You’ll get no more this evening so you bastards bugger off
(1-2-3 FUCK YOU!)
Kindly sang to you by the one and only …The Dubliners !! 🙂
I am not really here….
Got lucky..through circumstances got a day off today :-)…so only catching up a little…probaly will be a week again before I am back again here…
Eat well 🙂
Asian touched prawns….
Grilled jumbo prawns with korean fried rice with a ginger hollandaise sauce for the new menu
miercurea fara cuvinte,,12..my tuna carpaccio with sweet and sour dill and lime dressing
Miercurea fara cuvinte starts here
The taste of love…
Chefs (like me ), authors, musicians, actors, poets, so many of us have very strong feelings about food. Why is food so emotional? Scents of food stir up childhood memories, cooking for and feeding someone is one of the sweetest gestures in the world, even watching someone eat can be a delight. Food and love are undeniably connected.
dogs cant harm her..
I wandered for what seemed forever
I searched all the lands
but I could not hope
no not ever
that I would find an oasis
from which I could drink
such sweet waters
nor taste fruit
that gave so much pleasure
Miercurea fara cuvinte..8..Me and Sanziana Buruiana in the kitchen on Romanian TV.
Me on TV with Sanziana Buruiana in the kitchen ..watch the first 7 minutes..
Miercurea fara cuvinte starts here
Siu Mai made with worms…:-)
250 ml (1 cup) mealworms
4 water chestnuts
60 ml (4 Tbsp) green onions, sliced
125 ml (1/2 cup) bamboo shoots
5 ml (1 tsp.) salt
23 ml (1 – I/2 Tbsp) soy sauce
30 ml (2 Tbsp) sherry
5 ml (1 tsp.) sugar
23 ml (1 1/2 tsp.) cornstarch
1 ml (1/4 tsp.) pepper
plus: wonton wrappers, dipping sauce (see below), vegetable oil
Place mealworms in blender, and grind until paste-like. Chop water chestnuts and add mealworm paste, green onions, bamboo shoots, egg, salt, soy sauce, sherry, sugar, cornstarch and pepper. Mix well. Fill center of won ton wrapper with 30 ml (2 tsp.) of mixture. Fold won ton in shape of a triangle. Moisten finger tips, and seal edges. Fold creased corners backward and secure the ends with more water. (They should now be shaped as a bishop’s cap.) Place in skillet containing oil heated to about 350 degrees Fahrenheit. Fry for about 5 minutes. Serve with Dipping Sauce.
15 ml (1 tsp.) boiling water
15 ml (1 tsp.) mustard
15 ml (1 tsp.) vinegar
30 ml (2 tsp.) soy sauce
Add boiling water to mustard and mix well. Add vinegar and soy sauce. Stir well.
and in croatia they serve worms too …>>>>Crispy worms in Croatia…
A solution for the dog problem in Romania…Warning..graphic material…
Stewed Dog (Wedding Style)
3 kg dog meat
1 1/2 cups vinegar
6 tablespoons salt
12 cloves garlic
1/2 cup cooking oil
6 cups onion — sliced
3 cups tomato sauce
10 cups boiling water
6 cups red pepper — cut into strips
6 pieces bay leaf
1 teaspoon Tabasco sauce
1 1/2 cups liver spread —
whole fresh pineapple — cut 1/2 inch thick
First, kill a medium sized dog, then burn off the fur over a hot fire.
Carefully remove the skin while still warm and set aside for later (may be
used in other recipes)
Cut meat into 1? cubes. Marinade meat in mixture of vinegar, peppercorn,
salt and garlic for 2 hours.
Fry meat in oil using a large wok over an open fire, then add onions, a
chopped pineapple and saute until tender.
Pour in tomato sauce and boiling water, add green pepper, bay leaf and
Cover and simmer over warm coals until meat is tender. Blend in liver
spread and cook for additional 5-7 minutes.
You can substitute lamb for dog. The taste is similar, but not as pungent.
Miercurea fara cuvinte….2….My cooking..
Wordless wednesday starts here here
Androxa’s Homemade Pasta…
For two to four people depending on what you serve with it and how big eaters you have.
2 eggs and 220 grams of flour , 1 teaspoon salt, 2 teaspoons turmeric , 2 teaspoons garlic powder, 1 soupspoon olive oil
Mixing the dough
Mix the flour with all the dry ingredients.
Mix the eggs with the oil.
Pour the flour on the table or in mixing bowl and make a hole in the middle of the flour. Put all eggs in here and start to mix the flour from the middle till you have a crumbly dough , keep kneading till the dough is nice and smooth about 5-10 minutes .If the dough is too sticky add a little flour. the recipe is a guideline as the quality and hardness of the flower and room temperature and size of eggs can be different every time. make pasta a few times and you will have fresh pasta on your plate in 30 -45 minutes. 🙂 ok when the dough is nice and smooth and not sticky put it in a sandwich bag or cling film and leave for 30 minutes or till next day.
To use a pasta machine there are many recipes/sites on the internet so have a google around. you can do it by hand but is time consuming and it gets on my nerves, I got a pasta machine here and make fresh pasta maybe 2-3 times a week .
In this one I used turmeric ..thats more for the color then taste , I almost always use garlic powder in the pasta .it just gives such a beautiful taste and scent. I also make many variations , with roasted and ground sesame seeds, sweet paprika , poppy seeds, curry powder , fresh finely chopped herbs and another one for dessert….cocoa and powdered sugar….
Cooking the fresh pasta only takes about 2-3 minutes depending on the thickness of the pasta and quality of the flour.
Well hope you try it out sometime 🙂
Is it fishy here…?
When I remember the fish
When I remember the fish,
The river longed me to go,
Wriggling and meandering, slippery in this
Imaginary waters of my world,
I become a fish.
When eye sea them eat the fish;
They cast their nets for a random catch, they
Drop their hooks for a strangling pull, then,
I become a fish no more.
When them fail to catch the fish;
As the fish wriggles an escape,
Then eye long to be like one as eye
Wonder whether or not am a fish.
Akachukwu chukwuemeka 1998
No traditions for me….
I am not religous and dont like to stick too much to traditions….so f**k the usual colored eggs this year and here is a recipe that I got taught when I was training as a chinese chef…
JASMINE TEA EGGS :
* 6 eggs
* 120 ml. dark soy sauce
* 6 dl. water
* 2 tablespoons sugar
* 4 pieces star anise
* 1 cinnamon stick
* 4 teaspoons jasmine tea leaves (traditionally oolong tea leaves are used, but I prefer the fragrance of jasmine-scented green tea and there are so many variations)
1. Hard-boil eggs in water. Allow to cool.
2. Combine all the rest of the ingredients and bring to a boil.
3. Once eggs are cool enough to handle, gently but firmly crack the shells until you have many little cracks all over the shell. Do not remove shell.
4. Place cracked, hard-boiled eggs into the liquid and simmer at low heat for half an hour.
5. Turn off heat and allow eggs to cool down , keep the eggs in the liquid overnight in the refrigerator. The longer they steep the darker the color and the stronger the flavor.
6. When ready to eat, remove eggs from the braising liquid and carefully remove eggshells.
Androxa’s Banana and Strawberry duo…
Photo and food by me full view here
Strawbeery cake on the left and the banana caramel cake on the right
* 200 g strawberries
* 2 eggs
* 200 gr sugar
* 200 g self-raising flour
. Preheat oven to 180 degrees.
Wash strawberries and remove the crowns. Cut the large ones in half.
Beat the sugar and butter fluffy. Stir in the eggs one by one.
Sift the flour and stir into the batter.
Add a dash of milk mix well
Grease a baking pan and pour the batter in it. Divide the strawberries on top.
Bake strawberry cake in about 40 minutes in the oven. Cool on a wire rack.
Banana caramel cake with nuts
* 30 grams sugar
* 1 tablespoon water
* 10 grams butter
* 1 ripe banana , mashed with a fork
* 30 grams of nuts (walnut pecans etc.)toasted and chopped
* 100 grams butter , soft at room temparature
* 80 grams sugar
* 2 eggs
* 125 gram wheat flour
* 1 teaspoon baking powder
* A few drops vanilla extract
Make the caramel first. Put 30 grams of sugar and 1 tablespoon water in a small saucepan and cook over medium heat. When the sugar turns brown, take the pan off the hob. If you want a more bitter caramel flavor, let the sugar cook a bit longer.
Add 10 grams of butter to the cooked sugar and put the pan back on the hob. Stir well. Add mashed banana and nuts and stir well. Let the caramel-banana mixture to cool.
Beat the eggs. Put the butter in a bowl and beat with whisk until the butter is still soft as mayonnaise. Add sugar to the soft butter. Add the beaten eggs bit by bit to the butter-sugar mixture. Beat well each time.
Add the caramel-banana mixture to the butter mixture. Then add flour and baking powder. Mix well until no dry flour see more.
Pour the mixture into the cake tin and bake in a preheated oven (160 degrees C) in 45 minutes.
Sorry no recipes today....
If you find your self suffering from the folllowing symptoms … I highly recommend that you go see your doctor , but if you are not in the habit of eating human brains you can discard this warning and just read en enjoy the following… 🙂
p.s. Just be aware that if you have been eating human brains the incubation period can be 5-20 years-
Symptoms of KURU include:
Arm and leg pain
Coordination problems that become severe
Difficulty walking (cerebellar ataxia)
Tremors and muscle jerks (myoclonus)
More information can be found here
Androxa’s frozen white chocolate and mandarin parfait…
Full view photo here
# 2 eggs
# 2 egg yolks
# 30 g sugar
# 2.5 dl cream
# 200g white chocolate, grated
# 2 tablespoons milk
# half shot glass Grand Marnier or gin ( I used gin )
# lemon juice
# grated zest of one mandarin
Boil some water in a pot , place a metal bowl on top,reduce heat to simmering
Beat the eggs, yolks and sugar till thick and creamy like a custard,will take 5.10 minutes.make sure you keep whisking so you dont get scrambled eggs.
Remove the bowl from the heat and whisk till lukewarm.
Melt the chocolate gently in the milk. Do not let it boil . Beat the
cream till it stands in soft peaks. Fold the chocolate, cream, liqueur/gin , the mandarin zest
and lemon juice carefully into the egg mixture.
Pour into small ramakins or line a caketin with clingfilm or baking paper and poor the mixture in .place in freezer for a few hours or overnight. if using a caketin as form ,cut slices and fan them on a plate and serve with a sauce. the sauce shown on the photo is made from half measure water and half measure sugar slowly dissolved on the fire and then I added staranise,vanilla,cinnamon and cardamom and a handfull of frozen berries and simmered for about 30 minutes and thickened lightly with cornstarch and finished it off with a squeeze of fresh lime.
Androxa’s Chocolate and Lemon pie…..
Full size image here
Ingredients for the tart dough (for 2 tarts)
½ cup (110 g) butter, softened
½ cup (100 g) sugar 2 cups (230 g) all-purpose flour
2 tablespoons unsweetened cocoa
Ingredients for the lemon filling
2 cups (440 g) granulated sugar
4 large eggs
2dl lemon juice
Grated peel of 2 lemons
3 tablespoons all-purpose flour
1 teaspoon baking powder
Ingredients for the chocolate frosting
½ cup (1.2 dl) heavy cream or whipping cream
7 oz (200 g) semisweet chocolate (40-50% cocoa)
1. Line the bottom of a springform pan of 9 inches (23 cm) diameter with greaseproof or other non-stick paper and grease the sides of the pan.
2. Using an electric mixer, cream the softened butter and sugar. Add flour and cocoa powder, and finally the egg. Reserve in the fridge for a few hours or more.
3. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
4. Using your fingers, pat down half of the tart dough into the bottom of the springform pan (not the sides); keep the rest frozen until next time.
5. Bake at 350 degrees for about 7 minutes.
6. For the filling, mix sugar and egg for 2-3 minutes with an electric mixer.
7. Add lemon juice, , grated lemon peel, flour and baking powder, and mix well.
8. Transfer to the springform and bake at 250 deg F for about 30 to 40 minutes. A wooden pick inserted in center should come out clean.
9. Using a knife, loosen carefully the cake from the sides of the springform pan. Let the tart cool to room temperature in the pan.
10. For the chocolate frosting, heat the cream almost to a boil, add chopped chocolate, and stir until smooth. Let it cool until it thickens.
11. Spread the chocolate frosting evenly on top and sides of the tart.
This is very sweet and rich…just look at the inside and does it not look moist….Go on ..try it…
Sometimes you need to indulge (for whatever reason)………
The Universal Story of the Holy Potato….
Everywhere in the world The Holy Potato pops up from time to time…Today it appeared here in Bucharest,Romania ..see photo by me above and below…
Full view here to see the scabby texture... 🙂
All over the world the religous and superstitious flocks see signs and miracles in ordinary everyday objects like the potato, the reason for the cross or any shape is dry or wet rot, read detailed information here
Here are two more photos now from America….
Well anyway about the potato here in Bucharest…Tata found this one in one of the potatoes we bought here in the piata and he is gone back to show it around … 🙂
There is a big chance that it will end up with the priest here….God bless us…
No…I am not religous..far from that…
Here is interesting information though about the potato and religion in the Andes ;
There are plants that over time have taken on profound ritual significance for humankind. The potato is one of them. Anthropologist Luis Millones, an expert on the beliefs and customs of Andean peoples, explores the world of magic and myth associated with this crop in the Andes.
The potato plays a central role in the myths and rituals that define the Andean vision of the world. In their conception of the universe, potatoes inhabit the Uku Pacha, or inner world, a place of seeds and corpses, of future and past, as opposed to the Kay Pacha, or the world of the present. This idea dates back to before the time of the Incas, who adopted the beliefs of the people they conquered.
Centuries before the rise of the Incas, the Moche culture (AD 100-600) flourished on Peru’s north coast. Moche pottery often portrayed fruits and vegetables. One outstanding example, on display in Lima’s National Museum of Archaeology, Anthropology and History, is a ceramic vessel resembling a potato. The link that the Moche saw between the potato and the supernatural world is evident in this piece in which figures of human beings and animals appear to sprout from the potato’s eyes. This Moche pot could be interpreted as a portrayal of the birth of living beings (the first humans, the first llamas, etc.) from the paqarinas (places of origin), where contact could be made with the Uku Pacha, the realm of the potato. In the most widely told myths of the origin of Tahuantinsuyo, as the Incas referred to their empire, the children of the sun god Inti, Manco Cápac and Mama Ocllo, emerged from the waters of Lake Titicaca. Another fable tells of the mythical Ayar brothers who sprang forth from the cave of Tampu Tuqu, near Cusco.
An interesting manifestation of the potato’s prominence in Andean myth and ritual is seen in the tradition of the illas, objects that evoke the primordial shapes of animals or plants. In Bolivia, researchers recorded that, “a potato illa [is] a stone that looks just like the potato itself, and it is thought that this illa helps the potato harvest” (Arnold and Yapita, 1996). According to the Aimara campesina Cipriana Apaza Mamani, when the condor, a sacred bird, flew down from Mount Illampu in Bolivia, the potato plant appeared for the first time in the community of Chukiñaspi. There, it flourished in a fertile area called Wilaspaya (the land of the red earth), known since time immemorial for its stones shaped like potatoes.
In all ancient civilizations, people believed that they could control supernatural beings through the proper use of rituals. Ceremony is the food of the gods, and each part of a ceremony – a dance step, a coca leaf chewed or burnt as an offering – must be carried out according to age-old traditional prescriptions. There are records of specific ritual practices for the potato. The chronicler Pérez Bocanegra (1631) records that the roots of the plant were tied together with straw, “with many knots and bundles.” This was done during fasting, and it is said that the potato effigy also fasted, thereby reinforcing the commitment to abstinence of the person complying with the magic ritual. This practice alarmed the Spanish clergy, determined to put an end to idolatry.
The idea that penitence existed among non-Christian peoples raised the specter of demons, because the clergy believed that the Devil acted alongside all that was divine and mimicked God’s acts. Indeed, Pérez Bocanegra mentions the potato ritual in his thick tome dedicated to, “administering the natives of this kingdom.” Today, in Peru’s Ayacucho region, peasant farmers make simple offerings to the gods on All Souls’ Day (1 November). In a ceremony callxed aya uma tarpuy (sowing the head of the dead), a few coca leaves, llama fat and chicha are buried in the ground together with a seed potato in the hope that Pachamama, Mother Earth, will grant a bountiful harvest the following year. The name of the ceremony refers to the belief that the head can regenerate the body.
In other parts of the Peruvian highlands, people celebrate potato rituals in different ways. Farmers, particularly in the northern highlands (Callejón de Huaylas and part of the Callejón de Conchucos, department of Ancash) sow their fields in late August, initiating the agricultural cycle. This is a critical time of year in ceremonial terms, because it coincides with the tilling of fallow land, which disturbs the domain of Pachamama and sparks conflicts with the Uku Pacha.
During the Inca empire, unusual products of the harvest (such as twin potatoes or tubers that had grown together) were seen as good omens (Arriaga, 1968) and were regarded with reverence because people believed that they guaranteed the fertility of the fields. In colonial times, the Church fought in vain to stamp out the custom of keeping these potatoes. But this and other observances branded by the Spaniards as idolatry survived, and are still part of Peruvian folk religion.
THE POWER WITHIN
The finest observations of Andean idolatry are found in the Huarochirí tales, compiled by the priest Francisco de Ávila around 1600. Just as in the Popol Vuh of the Mayas (Recinos, 1963; Tedlock, 1966), these Huarochirí myths served as a sort of regional bible, assembling indigenous traditions that survived into colonial times (Salomon and Urioste, 1991).
One long tale at the start of Chapter Five recounts the myth of the god Huatya Curi, whose story is intimately tied to the potato. The meaning of his name is explained in the first lines of the story: “They say that fellow named Huatya Curi subsisted at the time just by baking potatoes in earth pits, eating them the way a poor man does, and people named him the Baked Potato Gleaner,” (Salomon and Urioste, 1991). The tale is a vivid account of the clashes between this god (son of the powerful god Pariacaca) and his brother-in-law who, seeing Huatya Curi dressed in rags, was reluctant to admit him as a member of the family. Huatya Curi accepted several challenges proposed by his jealous rival. First, they competed at drinking and dancing; then with clothing and adornments; then at capturing and taming pumas; and finally, at building and roofing a house as fast as possible.
Having triumphed in every contest, Huatya Curi – the potato eater – proposed the final challenge to his brother-in-law: to dance dressed in a blue kushma, or tunic, and a white huara, or loincloth. Huatya Curi waited for his rival to begin dancing. Then he entered the scene shouting, frightening his opponent and changing him into a deer. Analyzing the contest, one can see that Huatya Curi did not compete by showing himself to be a more skilled dancer, as might have been expected from a festive deity. Instead, he defeated his opponent using magic.
Huatya Curi is the personification of the potato. His power is masked by his lowly appearance, as he is covered with dirt and dressed in rags. But beneath the surface, he is full of surprises. Likewise, the potato comes from the inner world, but it is not inferior. It is characterized by the duality of the gods: they are both brilliant and obscure, but above all, they are powerful. From the intimacy of the soil, the potato speaks to its children, who in turn trust in it to maintain the balance of the worlds that make up the Andean universe.
Now let the potato rest…
Potatoes dont have faces or crosses and are not Holy
ANDROXA’S PEAR CAKE…
The cake is here
# 4 eggs
# pinch of salt
# 100 grams sugar
# 1 sachet vanilla sugar
# almond flavoring
# 50 grams melted butter
# 200 grams flour
# 0.5 teaspoon baking powder
# 3 ripe pears
# 0.5 lemon
# powdered sugar
Preheat the oven to 175 degrees C.Grease a pan with butter of Section 24.
Beat the egg whites with a pinch of salt until stiff and then separate the egg yolks with the sugar, vanilla and lemon flavor to a creamy mass. Put the egg yolk in the frothy mixture. Add the cooled butter and fold in the flour, baking powder and a pinch of salt gradually through. Pour half of the batter into a 24 cm greased springform and place therein the peeled and sliced pears(which you mix with the juice of half a lemon) ,pour the rest of the batter over the pears and smooth out..sprinkle with powdered sugar. Bake on the rack in the middle of the oven for 60 minutes until golden.
Let cool for a few minutes and then remove the form from the cake .Eat warm with vanilla icecream.or just serve at room temperature with some sour cream.
Crispy chinese duck with egg fried rice…
* One (2 kg) oven-ready duck
* Ingredients ” A “
* 4 cloves of garlic peeled
* 1 tablespoon sesame oil
* 3 spring onions
* 4 cm piece of sliced fresh ginger
* 1 tablespoon sugar
* 2 tablespoons Chinese rice wine (or dry sherry)
* 1 tablespoon yellow bean sauce
* 3 tablespoon hoisin sauce
* 2 tablespoons salt mixed with 4 teaspoons chinese 5 spice powder
* Ingredients ” B “
* 6 tablespoons brown sugar or honey
* 250 ml rice vinegar
* 1/2 teaspoon red food coloring (optional0
* about 1 liter water
Clean the duck well. Remove the wing tips and the lumps of fat from inside the vent. Stick a straw or the hose of a airpump onder the skin by the neck opening breast side up and blow air under the skin ..the skin should balloon up…thats to get a crispy skin later.
Mix all the ingredients ” A “ together and massage hard into the duck cavity make sure you cover the entire cavity,(yes your hands and forearms will be covered), then take a metal skewer and starting at the bottom of the cavity(anus) start threading the cavity closed at the end push the point of the skewer underneath the breastbone.
Now use the special meathooks(availble in chinese supermarkets) and insert the hooks in the armpits of the duck..or tie a long piece of string under the wings keeping enough length to hang the duck later.
Now mix ingredients ” B ” in a large pot and bring to a boil. Then take off and leave to cool.In the mean time bring another large pot with water to the boil.
Submerge the duck into the boiling water for about one minute making sure all sides are touched by the water(this tightens the skin for crispy skin later too ).then take out and run under very cold water for a minute or two.
Hang in a dry windy place for a few hours make sure you have a dripping tray placed underneath the duck.
Then reheat the mixture ” B ” hold the duck above the boiling mixture and with a large soup ladle spoon the mixture over the duck 3 times over the breasts…2 times over the sides and 3 times over the back make sure all skin has been covered. Hang the duck back and leave overnight or for about 6 hours to dry again.) I left it on the balcony here because the temperature is just 2 degrees celcius just had to watch out for those sparrows..they eat anything and are very couragous ..they just hop into the kitchen….(soon a new recipe coming smoked sparrow stew ) 🙂
The next day preheat oven to 200 celcius ,place the duck on a roasting rack breast sideup with a dripping tray underneath with a layer of water in it.
Roast for about 30 minutes reduce heat to about 170 celcius and cook for another 30 minutes then increase again to 200 celcius and cook for another 20 minutes.just check if the skin does not get to dark ..at this stage it goes fast because of the sugar in the coating mixture.
Take out of the oven and let rest for 10 minutes, take out the metal skewer and tilt the duck so the liquid runs out. With a sharp cleaver cut the duck in half (messy and greasy..but stop whing it will be worth it) then chop into nice serving pieces,cut clean and straight through the bone.
Ready to serve, Hope you try it and will enjoy, if you dont I am here and you are there and thats all there is :..-)
Now for the egg fried rice….to be honest I am too lazy now to write out a recipe so here is a link to one… 🙂
By the way if you can get it ..the best duck for this is of course the Pekin duck
THATS ALL FOLKS…