well. we did it. winter indoor project number 1. we received david chang's momofuku cookbook (a marvelous christmas gift, thank you!)and we made his authentic recipe for steamed buns. then, we used nigella lawson's incredibly simple and tasty recipe for crispy roast duck from nigella express. the result was more than pleasing, in fact, a marriage of heavenly proportions was born. without a doubt this was the number one tastiest dish i prepared all year. with homemade quick pickles as an accompaniment. we ate all this in front of the fire one cold cold night, in our cozy dining room, as snow fell outside. atmospherically delicious, i'm telling you.
unfortunately, due to publishing copyright laws, i cannot share these fabulous recipes and reprint them here. but, if you want a taste of heaven, do try it. go out and buy these books if you haven't already. or borrow them from your local library. added bonus, because this is so easy and all the bun making takes place in advance, this makes an excellent crowd pleasing dish for your very fortunate guests. simply serve with slivered cucumbers and scallions and hoisin sauce. we also made quick pickles, carrot, eggplant, cucumber and lotus root, from david chang's momofuku cookbook. really fun and also very easy. one caveat, the buns do take several hours due to multiple rests and risings, but they freeze with no decline in quality so make them as far in advance as you like. just steam them for a minute or two just before serving. well worth the trouble. and i don't see why i don't always just keep a stack of these in my freezer from now on, until forever. and nigella's roast duck recipe couldn't be simpler, you merely roast for 5 and a half hours in your oven at moderate heat and then shred. couldn't be simpler. really. put it in the oven and forget about it while you make all those steamed buns. this concludes winter project number one. 100% effective as a distraction from the arctic weather pattern currently reeking havoc in our northern hemisphere. epically satisfying.
Good for you! That looks great! I used to make those pancakes for my mother when I was about fifteen. Have not even dreamed of attempting them since (I married a vegetarian)! I hope they smelled and tasted as sweet and tender as I remember them. Happy New Year!
ReplyDeleteIn china they are called Beijing Duck. There you have have to order the whole duck. They use the duck meat that is attached to the crispy skin to put into the bread. Then they make a stir fried dish with the duck meat and vegetables to eat with rice. They then use the duck drippings and other left over duck to make a soup. It is very expensive and delicious.
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