Serves 1
Ingredients
Duck skin
1 cube stock
2 large
tbsp jam (any jam) I used blackberry
¼ pineapple
Pineapple
juice
1 aubergine
Splash of
soy sauce
1-2 chillies
After a
mammoth shop at our local Wing Yip, amongst a load of other things we got a
cooked duck.
After I
had made the Thai red duck curry I had been promising to make for a year, I
wanted to do something useful with the leftovers of the duck. It had a lot less meat on it than I had
imagined but there was plenty of skin left over.
Part of me
thinks ‘duck skin’ sounds like a pretty disgusting recipe but this is probably
one of my most weird and inventive ones so far.
The pictures don’t really look incredibly appetising either, it’s all
dark colours and it looks a bit mucky if I’m honest. But, if you like trying new (weird) things,
do it.
We had
pineapple and aubergine left from the curry so I thought they will definitely
mix in somehow. My main thought was jam
and chilli. Duck does go with sticky
sweet things like orange and plum.
Guess what
we had, a shit load of homemade jam.
So there
it is, I threw all of the above together and it actually worked.
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Collate
all your duck skin and left over bits of meat.
I used
around a quarter of a pineapple and some of the juice.
Chop the
aubergine and chillies.
There is
nothing really to be cooked, just the aubergine needs softening and it all
needs heating up.
Start with
the stock, I used a wok but any pan will do.
Add the
pineapple and juice, the aubergines, chillies, soy sauce and duck skin.
I suggest
you may want to add the chilli in in bits, depending on how hot you want it.
Again with
the jam you might want to add this a bit at a time until you think the
consistency looks adequate and the taste is somewhat acceptable to you. When I did it, it was very sweet and
hot.
Hope it
works out for you.
If you
want to do the Thai red curry while you’re at
it................................ (see last post.)
Enjoy
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