Duck, it’s delicious

We all know that duck is probably the most delicious bird-type meat ever.  It’s a million times better than turkey or chicken and I really don’t know why North Americans don’t get on it for Thanksgiving and Easter.  Anyway,  that’s a blog post for another day.   However, I’m a wee bit scared to cook it, even though I’ve tackled turkeys and whole chickens quite easily.

But, not to worry because they have pre-cooked, sliced duck at all the major grocery stores here in Korea and it’s fabulously delicious.  As a little splurge, I bought a package yesterday.  And here’s what I did with it:

Round 1: I was very hungry when I got home from the grocery store so I fried some up and ate it straight-up with mustard sauce.

Round 2: I fried up some more of it and put it on top of a big green salad with a homemade balsamic vinaigrette dressing.  It made a boring kind of salad into one of the most delicious things I’ve eaten in a long time.

Round 3: I made some duck fried rice for hiking.  It was kind of the ultimate lunch on the mountain and the duck grease made everything taste quite fabulous.  Duck grease and garlicky goodness: YUM!

Round 4: I’m contemplating a sandwich with some homemade bread, ripe tomatoes and lettuce, with a bit of mustard and mayo.  It depends how inspired I feel tomorrow.

So, even though it cost 12 000, it’s actually a lot of meals and I’ll definitely be buying one again at some point in the near future.

 

 

Lunch at work: fried rice

Whenever I cook rice, I’ll always make some extra so I can use it to make some fried rice.  Fried rice is best made with rice that’s a day or two old, so some pre-planning is required!  Then, it’s perfect to take in your work lunch for the next couple of days.  Healthy, delicious and frugal and it’s just as good cold as hot.  Here’s how you do it:

1. Fry up whatever veggies you have in some oil.  I used garlic, onion, and carrot for this one.

2. Move veggies to the side of the wok and add an egg or two.  Add some salt and pepper.  Stir it around until it’s well-cooked.  If you don’t cook it enough, your rice will get soggy.

3. Add your day-old rice and mix it all up.  Add your sauce of: soy sauce, sugar, salt and pepper.  Let the rice heat through.

4. Top with optional ingredients: cilantro (in this case), tomato, or green onion.

Fried Rice

Fried Rice, Fusion Style

Whenever I have some leftover rice, I’ll be sure to put it in the fridge for a day or two and then I’ll make up some fried rice.  It’s ideal for taking in your lunch because it’s equally delicious, cold or hot.  Here are the ingredients:

Iherb: 

Pepper, freshly ground, Crushed Red Pepper Flakes

Organic Box:

Perilla leaves, Mallow, Onion, Carrot, eggs

From the regular supermarket:

Sugar, Salt, Soy Sauce, Canola Oil Sesame Oil, Garlic, Green Onions, rice

After that, it’s really easy.  Just fry up the veggies in a bit of canola oil, starting with the ones that take longer to cook (ie: carrot).  Pull your veggies away from the center of the pan, and scramble up the eggs.  Add the rice and spices (salt/pepper/red pepper).  Let your rice get heated through, as you mix everything up.  Finally, add the sauce (sugar/soy sauce/sesame oil) and green onions and turn off the heat.

Tips:

1. Use old rice.  Fresh is too soggy

2. Make sure your egg gets cooked thoroughly before you add the rice or it will be soggy

3. You can add any veggies you want, the only mandatory ones (in my opinion) are green onion and garlic.

4.  Add lots of salt and pepper and garlic for extra deliciousness.

5. Cut out the red pepper flakes if you don’t like spicy

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