Yeah you guest it, I’m Peking… its no surprise to know that I love duck, its so god damn tasty I salivate just thinking about it. In fact I’ll go as far as to say it may be the only animal that I regularly grab its whole carcass and viciously rip at its arse with my mouth, now if that’s not love then my whole world is topsy turfy.
I’d like to move away from my love of the duck for one brief moment only to wish you all a very happy new year, and apologize for my lack of posts… but rest assured I’m well and truly back and shall bring you people many recipes/stories/rants as the years moves on.
But what I’d like to see is lots more interaction, more requests, more naked pictures of your partner sleeping, all sent to us here at foodisthebestshitever… to be honest I’m not sure if you can send us stuff but I’m guessing you are all without a doubt more technically savvy then my self and will work something out.
Back to foul play, I will admit a few things to you all right here right now, I buy my ducks ready Pekinged (new word… BAM!) And I also wear t-shirts that are too small instead of working out… I have no issue buying my ducks as I cannot cook them as well as the magicians at ‘Good Fortune’ do. But I do however do things with that duck that they do not (get your minds out of the gutter) I sometimes make my Peking duck salad which I have given you before, or I may make a aromatic duck curry which I have also given you… or I could strip the meat and make Chinese taco’s.
Regardless of what you do with the meat, you will always be left with the ducks frame/bones/all round goodness.
So what to do with said bones?
Lets make the worlds easiest broth… yes this year will be full of massive calls!!!
Duck and miso broth
This recipe is so easy that it doesn’t require the usual recipe layout….
Step 1… whack the frame of 1 Peking duck in a large pot, with a couple of whole chilli’s ripped in half and 4 kaffir lime leaves
Step 2… fill the pot with water and simmer for 2-3 hours
That is essentially the base for the broth complete, I did say it was easy ☺
Now as far as items to go into your broth go, you can put whatever veg you want… I however choose;
Green beans- julienned
Choy sum- julienned
Spring onions- finely sliced
Fresh coriander- torn
Fresh birds eye chilli- finely sliced
All of these ingredients can be sliced and placed straight into your serving bowls.
Step 3… to finish the broth simply strain the broth and stir in 2 tablespoons of miso paste (I like white paste but any will do), add 1 tablespoon of sweet soy sauce
Step 4… pour the broth over the veg in the bowls
Now you can add what ever you like to this broth and it will be tasty, I added some sliced bratwurst last night and it was sensational, so empty your fridge into this beauty, as long as you don’t store medication inn the fridge because that could end badly.
This is great on many levels, its healthy, its easy and it uses up stuff that may have been thrown away… so in summary, you’re welcome ☺
9 responses to “Paul’s Caul… Like a duck out of china town…”
Lovely stuff indeed. One tip, the small t-shirt thing does not work – you have to breath out sooner or later.
Good point. Cheers…
like the pictures and looks so easy – am getting a duck tomorrow so will make this on friday – your food is the best shit ever 🙂
Nice one! I’ve just heard from Liz McGuiness who said she’s onto this shit tmoz. Gonna add prawn dumplings and sticky rice balls or something of the such. Bang on!
bang on in deed… love your work Liz
why thank you 🙂 we do try our best here at beinghumbleisthebestshitever 😉