Hong Shao for Laowai

27 July 2007

Pre-1999 Hong Kong Hong Shao Duck
local carrots & potatoes, exotic noodles

Copycat Courgettes
courgette & avocado pappardelle, balsamic vinaigrette

Pre-1999 Hong Kong Hong Shao Duck
This is a real recipe, honest! Incidentially, there are tasty images hidden behind these links, people! All 10 of ya’ll need to get clicking and let me know if they’re funny or just annoying.

Anyway, I spotted this fun recipe on a NYC blog that doesn’t eat out — too bad it wasn’t around when I was also not eating out (much) in New York.* It’s almost obscenely easy and very, very tasty, somewhere between a stew and a sauce. This recipe makes enough for at least 4 generous servings. It’s not really a summer dish, I suppose, but with the weather we’ve been having, seasonal definitions kind of blur.

  • 1 duck, skinned, with all excess fat trimmed. It’s easier to skin it if you chop into parts first
  • chunk of ginger, 3-4″ long, 1/2 – 1″ thick, peeled, in 1/4″ slices
  • 5-6 cloves of garlic, peeled
  • 1 onion, quartered
  • 8 small potatoes, well-scrubbed
  • 1lb small fresh carrots, well-scrubbed but not peeled
  • 1/2 C soy sauce
  • 2 C water
  • 4 hard-boiled egges (optional)

Place all ingredients carelessly in a slow cooker. Cover and cook on low somewhere around 8 hours while you’re working for the man or doing good for the world. Whichever. Serve over curly ramen noodles.

Despite the soy and ginger, the end result is not particularly Asianish (more like England stuck into Asia, hence the awkwardly named recipe), and the vegetables soaked up most of the delicious sauce. On the other hand, the sauce-saturated potatoes were fantastically tasty. Thinking about ways to make more sauce and a more Chinese tasting final product, however, I was reminded of the Master Sauce recipe in my favorite Chinese cookbook. Experimentation to follow.

*Not sure why I’m still reading blogs based 3000 miles away .. where are all the great London food blogs? Suggestions welcome.


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