This was a labor-intensive day, but it was worth it overall. We cooked a pair of duck breasts. In the bag with each one went:
- 2 teaspoons of chopped ginger
- 3 green onions, split lengthwise
- 1 Tablespoon soy sauce
- the peel of half an orange (I use a vegetable peeler for this)
- 5 cloves pan-roasted garlic (like I said, labor-intensive. This took a while, but the kitchen smelled fabulous. When I made the chicken, I used raw garlic and it didn't cook enough to release its aromatic flavors)
Note to Kate: make sure you have the garlic salt instead of the garlic powder. Yes this can be (and was) added afterwards, but it should have been in there in the first place.
Duck takes 2 hours for medium rare. I don't recall what site Nexx gets his temperature settings from (look for an entry from him about his adventures with the sous vide method soon). A quick search found me this page, which I like because it also has the thickness of your meat to take into consideration.
While the duck cooked, I sautéed 8 ounces of mushrooms (this was a mix, I recommend shitake if they are affordable in your area) in the oil that I cooked the garlic in, added a about a teaspoon each of soy sauce and rice wine vinegar.
The duck came out two hours later and went into a hot pan for a good sear. Crispy duck fat is like elevated bacon (and no nitrates!). While it was resting (do this for at least five minutes, more is not bad), I put 1 Tablespoon of olive oil in a pan, filled the pan with bok choi, and stirred it until it wilted and started turning a lovely bright green.
About bok choi: Wash it thoroughly. Then do it again. Grit is not fun and hurts your teeth.
Once wilted, I added rice vinegar and red pepper flakes. Taste as you go to get it just as you like it.
Slice duck into pieces about 1/2 inch wide. Plate your meat and vegetables. Add salt and additional red pepper.
For next time (and there will definitely be a next time), we'll take the juices and make a pan sauce, plus top everything with green onions.