Monthly Archives: January 2014

Duck, Duck, Bao

Red-Cooked Duck Over RIce

When my brother got married in Singapore more than two decades ago, the wedding banquet included a braised wild duck dish. As a city state Singapore does not produce much of its food, never mind finding wild ducks. So the banquet chef at the restaurant provisioned imported wild ducks from Germany. In order to show evidence that the ducks were in fact wild, I remembered the chef showing us bullets left in the duck before butchering and cooking them. That was my first encounter with wild fowl.

Posted in Book Reviews, Braise, Duck, Recipes, Techniques | Tagged , | 2 Responses
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