Getting back into documenting what we do in our house to try to make dinner a bit more interesting
Today we are talking about how our cooking has changed since I started documenting how I cook. For full disclosure, we have moved from DC to LA and are still figuring California out. Today it was to be 100 so we needed to cook outside to avoid the added AC stress. I have been working on my duck confit over the last few months and have built up quite a bit of duck fat. We combined the idea of duck confit with smoked duck breast into a couple of different aspects. Recipe is super simple.
First, butcher a duck and reserve everything on the carcass that has fat. Place the leg quarters and wings in a smoker proof tray. Add any fat from the carcass and any left over duck fat you have on hand to that tray. Start the smoker to 250F but do not preheat. Just place the tray in the smoker. Keep an eye on it for the next 5 hours. When it looks like it is starting to fall apart, season the duck breast and put fat/skin down on the hottest part of the smoker. Smoke at 250 for 1.5 hours.
We wanted a Chinese take as the meat resembles Peking duck without the crispy skin. Followed a random recipe for Chinese pancakes that was simply 2 C all purpose flour and 1 C. boiling water to kneed into a dough over about 10 minutes. Divide into 12 balls, smash two balls and put some canola oil between them and roll out to super thin. Cook in a dry pan over medium-high heat and flip once bubbly.
We served it with cucumber, green onion, hoisin sauce, oyster sauce, and siracha. Added a salad pack for a bit more healthy. Limited work and was appreciated by all.
Working Dad Cooks 