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Took one of these duck leg/thigh combos, skinned and largely de-fatted it, then braised the leg for an hour with garlic, tangerine skin, green Sichuan peppercorns, chilli. Let it cool then shredded the meat. Skin and fat is in fridge to be rendered down tomorrow.
Prepared some carrot, daikon radish, coriander leaf, and garlic scapes.
Stuffed the meat and veg into these wheaten wrappers, dressed with Sriracha from Sriracha and ate a bunch of them.
Took one of these duck leg/thigh combos, skinned and largely de-fatted it, then braised the leg for an hour with garlic, tangerine skin, green Sichuan peppercorns, chilli. Let it cool then shredded the meat. Skin and fat is in fridge to be rendered down tomorrow.
Prepared some carrot, daikon radish, coriander leaf, and garlic scapes.
Stuffed the meat and veg into these wheaten wrappers and ate a bunch of them.
Took one of these duck leg/thigh combos, skinned and largely de-fatted it, then braised the leg for an hour with garlic, tangerine skin, green Sichuan peppercorns, chilli. Let it cool then shredded the meat. Skin and fat is in fridge to be rendered down tomorrow.
Prepared some carrot, daikon radish, coriander leaf, and garlic scapes.
Stuffed the meat and veg into these wheaten wrappers and ate a bunch of them.
