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.

Chicken and peppers in rice.

Friday, 23rd November 2012

Brown the chicken and quickly fry the slice peppers then set aside. Fry the rice with onion and then add wine, stock and tomatoes, bring to the boil and return the chicken a peppers. Simmer until the liquid has mostly gone.
I server this with a salad of leeks, sliced red pepper and olives, and anchovy stuffed mushrooms. The salad was delicious and definitely the best part.

Stir-fry chicken and red peppers

Thursday 15th November

OK for a TV dinner, but not very memorable.