One duck.Three Meals.One Night.
I can’t even begin to describe how fabulous our Christmas Eve dinner was. My friend Cindy taught me how to make a 3 course Peking duck dinner that was not only simple to make but each dish flowed perfectly into the next allowing us time to sit and chat between meals. Find a list of all the ingredients we used here. There are no precise measurements here, just taste everything as you go.
The first thing you need to do is find a Chinese place that sells nice Peking Duck. You know those BBQ things that often dangle in the front of many shops in China town? Get one of those. I got mine at Crystal Mall in Burnaby. Cindy also knew the right vendor to buy from. Actually, a simple way to know what is good at a Chinese mall is the line-up! I just put my duck in the fridge until later that night when I was ready to use it. Also, it is not a bad idea to pick up some bbq pork as well to make a nice, incredibly tasty stir fry.
When you are ready to begin your meal. Heat up a pan of hot oil, really hot, and begin pouring the oil over the duck. You are making the skin as crispy as possible for the dish that you start with. When it is sufficiently crispy, begin to slice the skin off the duck leaving a thin layer of meat. This is for the first course. Keep the oil hot because now you are going to throw in some rice vermicelli noodles. What you will witness when the noodles hit the oil is pure magic. They puff up to twice their side and become edible delighfully crispy noodles. I used 2 portions of the dry noodles.
When the noodles and duck are ready. Serve with the duck skin layer nicely on the noodles.
On the plate above is a Chinese Crepe. These can be purchased at most Asian grocery stores. These were purchased at T&T Market. Take the crepe and spread some Hoisin sauce on the crepe, then add the duck skin and crispy noodles. Get ready for a taste adventure. These are so good. First duck course done. To make these fancy green onion brushes like Cindy did, go here.
Chop up the rest of the duck meat into small pieces and stir fry with, carrots, wood ears (black fungus dried), bamboo (the kind you get in the cans) and green onions. Add hoisin to the stir fry mix. Have your lettuce leaves ready for another wrap. My mouth is watering right now as I think about this dish. Second duck course done!
Finally after chopping up the duck, use the carcass of the duck letting it simmer while you are eating. Let the duck flavor the broth, then strain it, and add watercress and tofu. The final dish is a duck soup that is meant to be light and refreshing. It was a fabulous way to end our meal.
When you pick up your duck, also get some BBQ pork for an amazing stir-fry.
This stir fry is made with cut up bbq pork, left over rice, peas, green onion, and water ever else you want. I went nutters eating this.