Duck

Tacos De Pescado (Grilled Fish Tacos)

Tacos De Pescado (Grilled Fish Tacos)

I just realized that lately, I prepare tacos at least ones a week, sometimes even more often.
Of course, this makes perfect sense, since they are very tasty, easy to prepare and the possible variations are endless. I have them for any meal of the day, breakfast, lunch, dinner or snack.
My favorite taco is……..always the one I presently prepare and eat, no matter if they are soft or crisp, contain lots of “stuff” or just a few basic ingredients. They can contain beef, pork, fish, crab, shrimp, chicken, duck, chorizo, egg, guacamole, refried beans, shredded lettuce, shredded cabbage, onions, chiles, cheese, salsa Mexicana, salsa verde, black beans and a myriad of other stuff. As long as it is tasty, anything (well, almost anything), goes. 🙂
For today’s tacos, I used fresh cod fillets I got this morning at the “International Market”, a lonely Haas Avocado which was sitting all but forgotten by herself on a shelf in the pantry, and leftover red cabbage slaw, to which I added a bit of kernel corn . The result was, dare I say, as with all my tacos, smashing 🙂

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Bon Appétit !   Life is Good !

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Click here for more  Tacos  on  ChefsOpinion
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Tacos De Pescado (Grilled Fish Tacos)

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Tacos De Pescado (Grilled Fish Tacos)

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Tacos De Pescado (Grilled Fish Tacos)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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Stir Fried Squid, Udon Noodles And Bok Choy In Oyster Sauce ( Yakiudon)

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There are few dishes more comforting and satisfying than a bowl of noodles with a rich sauce or in a tasty soup – either by itself or with other “stuff” thrown in, such as any kind of vegetables, mushrooms, eggs and any protein such as pork, chicken, duck or seafood. While for me, any noodle is a good noodle, udon noodles rank on top of my favorite list – the plumper the better.
Lately, I’ve been buying the vacuum packaged “fresh” udon noodles from my neighborhood Asian market, but I also have had good experiences with the frozen type more readily available around here. As for the sauce, I like to prep it as simple as possible – soy sauce, oyster sauce or hoi sin sauce, chili paste, honey or sugar, ginger and garlic, sesame oil, chicken-, vegetable- or pork-stock. For a bit of variation in the sauce, I sometimes add a bit of peanut butter or fermented bean sauce, but that’s it – simple comfort food quickly and easily prepared and always just hitting the right spot 🙂
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Bon Appétit !   Life is Good !
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Stir Fried Squid, Udon And Bok Choy In Oyster Sauce  (Yaki Udon)

Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)


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Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

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Stir Fried Squid, Udon And Bok Choy In Oyster Sauce  (Yaki Udon)

Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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EASY DOES IT # 17 – Hans’ Homemade Buffalo Sauce

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While  buffalo sauce is most famously used for chicken wings, I use my recipe for many other dishes, such as steak sauce, light coating for sautéed shrimp, sautéed vegetables, sautéed potatoes, etc, as well as fried foods such as  chicken hearts, duck gizzards, chicken wings ( pictured below). I also use it as a spicy dipping sauce for french fries and whatever else needs a bit of a pick-up 🙂
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Bon Appetit !   Life is Good !
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Recipe :
Melted butter                  1/2 cup
Sriracha                           1/2 cup
Green tabasco                 1  tablespoon
Confit garlic paste          1  tablespoon
White vinegar                   1  tablespoon
Honey                               1  tablespoon
Maggi seasoning              to taste
Kosher salt                        to taste
Mix all ingredients well, check / adjust taste

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Easy Does It # 17 - Hans' Buffalo Wings

Easy Does It # 17 – Hans’ Buffalo Sauce

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Easy Does It # 17  Hans' Buffalo Sauce

Easy Does It # 17 Hans’ Buffalo Sauce

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Easy Does It # 17  Hans' Buffalo Sauce

Easy Does It # 17 Hans’ Buffalo Sauce

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Duck “Oscar”



I figure  that since this was my dinner last night during the Oscar’s and it was my own concoction, I might as well name this dish  Duck “Oscar”.
(Otherwise known as “Hoisin And Honey Glazed Duck) 🙂
You might wonder why there are no side dishes in the pictures? – because there were none.  I ate the whole duck by myself, so nothing else was needed. The duck was absolutely delicious, spicy and sweet at the same time, tender and succulent.

Bon Appetit !   Life is Good !


remove the duck, let rest for 20 minutes, strain liquid from pan, cut duck, serve with pan sauce

baste duck every ten minutes for another half hour

baste the duck every ten minutes for another half hour




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Duck & Glass Vermicelli Soup – Leftover’s Made Into A Feast

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Whenever  I steam meats, seafood or vegetables, I never discard the broth but transform it into a delicious soup or sauce.
When I steamed a duck for “Crispy Fried Duck With Dirty Rice Sticks” a few weeks back, I strained the stock and saved the trimmings from the duck to use for this great soup on the following day.
Below is the result:
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Bon Appetit !   Life is Good !
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Duck & Glass Vermicelli Soup

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simmer seasoned duck stock with whole chilies for 15 minutes. Add sesame oil. Check/adjust seasoning. Cover glass vermicelli in boiling ware, let steep for 10 minutes, strain

simmer seasoned duck stock with whole chilies for 15 minutes. Add sesame oil. Check/adjust seasoning. Cover glass vermicelli in boiling water, let steep for 10 minutes, strain

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add chopped cabbage, simmer for two minutes

add chopped cabbage, simmer for two minutes

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add vermicelli, diced leftover duck, cilantro and diced red peppers to soup. Bring back to a simmer, remove from heat at once. To serve, sprinkle with more cilantro

add vermicelli, diced leftover duck, cilantro and diced red peppers to soup. Bring back to a simmer, remove from heat at once. To serve, sprinkle with more cilantro

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Duck & Glass Vermicelli Soup

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Duck & Glass Vermicelli Soup

Duck & Glass Vermicelli Soup

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Crispy Fried Duck With Dirty Rice Sticks

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Some  of you might remember the roasted ducks I have prepared in the past. This recipe for a  fried duck gives you a completely different texture, just as good but very distinct from a roasted duck. The texture of the skin is much more like that of chicharrones, since it puffs up during the frying process. It was a recipe I have tried to teach my students countless times over the years, but very few have actually been able to prepare it during class.

Bon Appetit !   Life is Good !

Link to Dirty Rice Sticks Recipe

Link to Whole Roast Duck Recipe # 1

Link to Whole Roast Duck Recipe # 2
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Crispy Fried Duck With Dirty Rice Sticks

Crispy Fried Duck With Dirty Rice Sticks

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put whole duck onto a upside down bowl, add water, cinnamon stick, five spice powder, chilies, star anise and sea salt

put whole duck onto a upside down bowl, add water, cinnamon stick, five spice powder, chilies, star anise and sea salt
cover tight and steam for 2,5 hours

cover tight and steam for 2,5 hours

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strain stock, reserve for suck soup. let duck dry for one hour

strain stock, reserve for duck soup. Let duck dry for one hour

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fry whole duck at 390 F until very crisky

fry whole duck at 390 F until very crispy

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Crispy Fried Duck

Crispy Fried Duck

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Crispy Fried Duck

Crispy Fried Duck

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Crispy Fried Duck

Crispy Fried Duck

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Crispy Fried Duck

Crispy Fried Duck

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Crispy Fried Duck With Dirty Rice Sticks

Crispy Fried Duck With Dirty Rice Sticks

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Dirty Rice Sticks

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Here  is a variation of “Dirty Rice“, this one done with rice sticks. I am a big fan of dirty rice, but I prefer the dirty rice sticks by far, either as a side dish or main course with a couple of fried eggs on top. Serve with soy sauce and chili sauce on the side.

Bon Appetit !   Life is Good !
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Dirty Rice Sticks

Dirty Rice Sticks

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Asian Inspired Duck & Udon Soup

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This  soup is my  “to go to”  soup when I have leftover duck or goose (yesterdays roast duck) . It is quick and easy and oh so delicious. The vegetables and noodles are interchangeable with any vegetables and pasta you might have at hand, such as cabbage, bok choy, shiitake or spinach, or egg noodles, rice noodles, mung bean noodles. Use whatever is at hand and tickles your fancy 🙂
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Chop up the carcasse and other leftover bones and bits of meat and simmer with garlic, ginger, salt, lime slices, a bit of sugar and sriracha sauce for 45 minutes. Skim of all foam which rises during this time. Strain stock and discard solids. Adjust seasoning to your liking. Place hot udon noodles and blanched vegetables in a serving bowl, top with sliced duck pieces and cover with broth. Drizzle with some hot chili oil. Serve with a side dish of hoi sin sauce and sriracha sauce to dip the duck.

Bon Appetit !   Life is Good !
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Asian Inspired Duck & Udon Soup

Asian Inspired Duck & Udon Soup

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“Enten Braten” (Roast Duck)

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Yesterday’s  lunch reminded me of the sundays of my early youth. It was tradition in our home that my dad prepared sunday lunch at least once a month. Usually this was a “Braten” – a roast, such as a pork but, a  fresh duck from the butcher shop or a freshly butchered chicken from the neighbor, who to the horror of all us kid’s to see, chopped off it’s head on a wooden block in front of his house that very morning. My father prepped all the food, then popped the roast into the oven , got himself a chair right next to it and read the sunday paper for the next two hours, all the while basting the roast with beer every 10 minutes or so. The result was a heavenly feast, enjoyed by the whole family on the table in our eat-in kitchen.

These memories came to mind while this beauty was roasting in my oven. It made me happy for the memories and sad for the fact that I could not share both the memories and the duck with my beloved Maria……..
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Season duck inside and outside with with kosher salt and cayenne pepper. Fill a roasting pan with a half bottle of red wine and the same amount of chicken stock, add a generous amount of chopped garlic and some large diced onions. Top with a roasting rack on which you place the duck. Cook at 325F for 2.5 to 3 hours, depending on the size of the duck. The duck should be cooked through, tender but still very juicy. Remove duck to a carving board. Strain the jus from the roasting pan into a small pot, skim of all the fat, add the orange filets and the jus from the oranges and simmer for one minute. Remove from heat and thicken with fresh butter (mount the butter). To serve, carve the duck into your preferred cuts and nape with the orange sauce.

Bon Appetit !   Life is Good !

Note: Save the duck fat to use for your next sautéed potatoes !
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"Enten Braten" -  Roast Duck In Orange Jus

“Enten Braten” –
Roast Duck In Orange Jus

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Fried Cornish Hen, Pommes Frites & Baked Parmesan Tomato

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After  I cooked this meal and started eating it, I became acutely aware of a monstrous mistake I had made: I had two hens in the fridge and I only cooked one, thinking it would be enough. I should have known better.
This could be the poster child for comfort food. The crispy, juicy , oh so tender cornish hen, freshly fried , crispy, tasty pommes frites and a great heirloom tomato baked with scallions, freshly grated parmesan and seasoned with sea salt and cayenne pepper. The whole schamukkus served with mayonnaise to dip the frites and a mixture of soy sauce, lime juice and chili oil for the meat.
Absolutely delicious – I just wish I had cooked both of the cornish hen’s  🙂
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Fried Cornish Hen, Pommes Frites & Baked Parmesan Tomato

Fried Cornish Hen, Pommes Frites & Baked Parmesan Tomato

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Ingredient’s :

Cornish hen,   padded dry inside and out
Makeshift fryer,   filled with heavily salted peanut oil
Chili oil,

Potatoes,   peeled, cut into fries
Duck fat,
Sea salt,
Cayenne pepper,

Heirloom tomato,   cut in half
Parmigiano-Reggiano,
Scallions,   cut into 3 inch lengths
Sea salt,
Cayenne pepper,
Butter,   melted,

Method :

Fry the cornish hen at 375 F until very crispy and cooked through. Remove to absorbent paper. Drizzle with chili oil.

Add the potatoes to the cold duck fat and heat it until the fat reaches a temperature of 375 F. Cook until crisp and golden brown. Remove to absorbent paper. Sprinkle generously with sea salt.

Season tomato with salt and pepper, top with grated parmesan. Dip scallions in butter and season with salt and pepper. Place on parmesan topped tomato. Bake until parmesan crust is golden brown.
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Bon Appetit !   Life is Good !
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