I have had duck on the brain for a month, red-cooked duck specifically, so I built a (non-traditional) Chinese menu around that.
|Turkey and Black Truffle Rillettes|
|Jook, Fully Garnished|
|Jook Garnishes: Cilantro, Spicy Cowpeas, Green Onions, Mustard Stems|
For mine, I cooked down several chicken hind quarters and a bunch of chicken feet with about a pound of fresh ginger and a bunch of cilantro stems to make the stock. I picked the chicken meat and reserved it. Into the stock went some Carolina Gold heirloom rice and after simmering for about four hours, it had turned to a silky soup. Just before serving, I mixed the chicken back in and prepped a plate of garnishes: cilantro, spicy salted cowpeas, green onions, and preserved mustard stems (zha cai).
I know that jook is traditionally breakfast food, invalid food, and/or a meal by itself, but I like it as an appetizer in a western format meal.
|Mise en Place for Pan-Fried Noodles|
|Red-Cooked Duck and Bok Choy with Pan-Fried Noodles in Background|
Sunday, I put the stock back with the duck in a very slow oven and let it rewarm gently. Then at service, I pulled the duck and lightly thickened the sauce by adding a touch of hoisin sauce. I plattered the duck with some bok choy and poured the sauce over. Really, really good.
|Binyamina's Farmer Series, Cab-Shiraz 2009|