Sunday, December 22, 2013

Beer Braised Duck

Saturday, 14th December 2013
Based on this recipe, but without the yam cake.
That day, we happened to have bought some Kampot Pepper Beer, and I decided to indulge in the luxury of using some of the White Pepper Beer for this, which turned out very nicely. I overdid the soy sauce, but otherwise the duck came out with a great flavour and juicy texture. Served with rice (with plenty of white Kampot pepper) and Bok-Choy, which I cooked just by laying them on top of the duck for 10 minutes to steam.

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