Farmhouse Muscovy Duck in Spiced Fortified Wine from Cheong Liew: Inside My Food by Cheong Liew
Cheong first did this dish at Neddy’s restaurant after he found a recipe in a cookbook featuring the Four Seasons Restaurant in New York City – but, of course,
Ingredients
- chinese cardamom pods
- fresh ginger (bruised)
- mandarin peel
- galangal
- cloves
- cinnamon stick
- bay leaves
- black peppercorns
- fortified wine
- light soy sauce
- dark soy sauce
- star anise
- five spice powder
- pepper
- chicken stock
- water
- confit giblets
- brandy
- leek
- apple
- chicken livers
- butter
- garlic
More Like This
Twice-cooked sticky duck - Good Food Middle East
bbcgoodfoodme.com
Beijing Roast Duck: Step-by-Step Cooking Instructions - Dine Wild
dinewild.com
Duck recipe with lentils and red cabbage
en.petitchef.com
Whole Roasted Duck - PEJU Winery
peju.com
Good-Cooking - Carolina Wild Duck Stew
goodcooking.com
Duck Vindaloo
bongeats.com
Stewed Duck with Mushrooms
bigoven.com
Twice Cooked Thai Duck | Recipes For Food Lovers Including Cooking Tips At Foodlovers.co.nz
foodlovers.co.nz