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.
This is a simple recipe to use for chickpeas, which takes less than 5 minutes to make. It’s perfect just for eating the chickpeas straight out of the bowl with a spoon, or you can eat them on a salad, or you could put them in something like a pita with a few veggies for a hearty meal.
I always use dried chickpeas from Iherb because they’re much cheaper and healthier than the canned ones. Cook them according to the package directions.
Then add: salt, lemon juice, cumin, minced garlic, sesame seeds. Adjust to taste! Delicious.
In the organic CSA box, they often send water parsley. The problem is that most expats in Korea truly have no idea what to do with it. How I usually eat it up is by making a really simple salad. Here’s how you do it:
Clean and chop up the water parsley. I usually use some of the stems, but discard the really thick pieces.
Easy….just mix the veggies and chicken. Shake up the dressing and taste test. Adjust seasonings and then pour it over the salad. You could add some more stuff if you want, such as some tomatoes or carrots (to brighten if up), some fruit for a bit more sweetness, or an avocado/eggs/nuts for something a bit more filling.