Duck Curry with Salted Duck Eggs & Deep-Fried Dried Fish
posted by Joycelyn at Sunday, June 12, 2005
Sunday, June 12, 2005
Duck Curry with Salted Duck Eggs & Deep-Fried Dried Fish
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3 Comments:
excellent.. a traditional lady.. never the modern always the traditional!
so take one duck.. (did you use the whole duck or may we hungry readers await some more postings which use up other parts of the duck?) - tell me a duck confit or rillette is sitting in the fridge please... you did say you have usually leftovers to play with over a few days!
I saw a duck pastilla the other day made - they used a duck confit and duck liver, filo pastry (... you get to also use some of your home made pastry - you do filo too, yes?). It was presented on this really cool miniature cast iron blini pan (as the pastilla is small)for a private luncheon event.
I have a very old recipe i may like to post on your blog someday..
it goes "first you steal a chicken..."
Anon
hi
had used the duck legs and breasts in the curry, so confit was a no-go, sadly. the carcass nonethless went to good use in a poultry stock.
duck pastilla sounds awesome - much like this pigeon bisteeya (which i believe is another word for pastilla?) i had a long time ago at momo's in london.
welcome all recipe postings, ancient or otherwise, especially one that sounds right out of the arabian nights!
cheers,j
Hello J,
I thank you for this opportunity and shall certainly in the days to come post a recipe which i hope shall hold a special place in your book of recipes (more so with the indredients that shall on the whole be greater than the sum of its parts)
It is hoped that the intended recipe shall be just as one would read and compose.. to a Princess as in the Arabian Nights
Shall caption my entry as Arabian Nights perhaps - just so your readers note i have held fast my word..
Your style in writing is superb and the knowledge you hand down with meanings of dishes are so well placed, a lay person would find comfort in reading it - without feelings of being 'left out' - truly a people's person
We should all be glad your wit and sheer journalistic genius is not with politics but with food - that which bonds nations...
Anon
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