A man was in the restaurant for lunch just the other day and enjoyed his meal very much, but wanted to know why no restaurants serve duck anymore. Well I had to fight back a smile because just the very night before we had cooked a charity fund raising dinner and had cooked 60 pounds of it. It wasn’t the Long Island roast Duck ‘a la Orange’ of his memory’s desire.
We served a braised duck stew with many Asian elements (and one Peruvian one}. You know me. I like to mix it up a little. The dish is one I created and baptized, “Duck Bang Bang”. This is my New World take on Chinese Peking Style Duck. I make it with the meaty Moulard variety ducks that are raised out in Sonoma, California. I have never put this recipe in a cookbook in that it is a two day affair to prepare it. In the end the meat is falling off the bones tender, shredded and enhanced with many vegetables, zest of oranges, and chilies and then packed into Ginger-Scallion pancakes.
Now it’s time to hit the ‘Listen on WLRN’ button at the top to hear the remainder of my show. ‘A Word On Food’ airs on WLRN every Saturday around 8:30 a.m. at 91.3 and also 91.5 on the radio. I want to thank so many of you who tell me in person how much you are enjoying the show!