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In a spice grinder, grind the star anise pods and black peppercorns to a powder. Transfer the powder to a small bowl and stir in the sugar, cinnamon and cardamom. 2. Heat a large ovenproof skillet. Season the duck breasts with salt and generously sprinkle them with the spice mixture. Add the duck breasts to the skillet, skin side down.
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Nanjing salted duck reigns supreme on the table in southern China, just as Peking duck reigns supreme in northern China. [4] For the people of Nanjing, eating salted duck once a day seems to have become a regular habit. [10] Some historians believe that the ducks were first raised as livestock by the Nanjing people more than two thousand years ...
Many Chinese dishes have names adopted from folklore. "Yān" means salted pork, and "dǔ" represents the sound of the boiling soup, and "xiān" describe the delicate flavor of the soup. Yāndǔxiān is one of the typical local cuisine.
The carved duck (鸭架) – the remainder of the roast duck, with choice cuts removed – can be cooked in three ways. The traditional way is in a broth with ingredients such as Chinese cabbage and soft tofu. The carved duck can also be chopped and stir-fried in sweet bean sauce, or rapidly sautéed and served with salt and pepper (椒鹽 ...
Preheat the oven to 350°. On a work surface, using the flat side of a large knife, mash the garlic with 1 teaspoon of salt until a paste forms.
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Heat the olive oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Remove the pork from the skillet.