Fall is back. As I type is it dark and rainy out even though it is only 2 pm. This type of weather has me wanting bold deep flavors. I’m already rethinking dinners and lunches this week to see where I can fit Panang Chicken Curry into the mix. Let’s get out of the summer rut we’ve been in with cooking and get the house warmed up using our stoves and creativity.
Blue Whistler Duck’s have been in the store for a few months now. I’ve been getting to know Farmer Amy who is amazing. Her dedication to her birds and their welfare is awe inspiring. Knowing that I can place a beautiful wholesome duck on my table makes me extra happy.
The recipe today is going to pack a bold flavor. I’m already thinking ahead of cold duck sandwiches later this week. (Edit: my family of 3 demolished this duck in 1 sitting it was so good. It was not a small duck either lol) This will be a dish that will enhance in flavor the next day. When I think of Peking Duck I instantly think of A Christmas Story with Little Ralphie and his family. This recipe would definitely work to change up your family’s holiday dinners this year.
Hopefully in the near future we will be able to sell duck by the part. Currently Ducks are sold whole by the lb for $8.45 lb. 1 duck is a solid 3 meals with leftovers for my small family. Most of the other ingredients are easy to find. I’m using Naan instead of Steam Buns ( if you can make them DO!) & a quick trip to the Asian Market for the Chinese 5 Spice & Shoa Shing Wine. Don’t forget the Mae Ploy for a little saucy goodness.