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Zhangcha duck, tea-smoked duck, or simply smoked duck (Chinese: 樟茶鸭; pinyin: zhāngchá yā; lit. 'camphor-tea duck') is a quintessential dish of Sichuan cuisine.It is prepared by hot smoking a marinated duck over tea leaves and camphor leaves.
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Recipes: Smoked Duck Salad, Sweet Lobster with Pernod and Baby Vegetable, and Espresso Chocolate Cream Brûlée 12 "Salty N' Sweet" October 20, 2005: Elvira Kurt, Jennifer Hamilton, and Kevin Von Appen: Recipes: Salt Cod Fritters with Lemon and Caper Mayonnaise, Chocolate Pecan Torte with Caramel Sauce and Fleur de Sel, and Feta and Watermelon ...
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Duck breast topped with foie gras. Duck is particularly predominant in the Chinese cuisine—a popular dish is Peking duck.Duck meat is commonly eaten with scallions, cucumbers and hoisin sauce wrapped in a small spring pancake made of flour and water or a soft, risen bun known as gua bao.
Microwave the duck at high power for 1 1/2 minutes, until the skin is warm. Remove the skin from the legs in 1 piece. Line a plate with paper towels and lay the skins on top. Microwave at high power for about 5 minutes, until the skin is browned and sizzling. Remove the skin from the paper towels and let cool completely.
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Pages in category "Duck dishes" The following 23 pages are in this category, out of 23 total. This list may not reflect recent changes. A. Almond pressed duck; B.