Text 10909, 88 rader
Skriven 2007-01-24 20:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: father's 89th bday 938
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 JW> I visited their site. It really does have a rustic country French look
 JW> with a touch of elegance.

A touch of elegance that includes Concert Violinist Jim Diehl
playing your classical favorites in the main dining room on
Tuesdays and Wednesdays starting at 5:30. (I had a schoolmate
named Diehl, and he was rather large, and guess what we called
him?)

 JW> It's menu, when viewed on line, seemed a tad expensive but I gather
 JW> all the restaurants in that part of the world are.

I went back to that site, and I must say that the prices to
me do not look at all out of line. I mean, 19.50 for duck
is on the low end of normal for a restaurant of these
pretentions and in a fairly high-rent district.

 JW> Title: Cowboy Skillet Steaks
 JW> Servings: 4
 JW> 2    450 g strip loin steaks
 JW> (1 1/2 in thick), patted dry
 JW> From: The Toronto Star, 10 best recipes for 2006
 JW> OK, maybe just 2 hearty portions.

I was about to say ...

--MM
SALT-WATER DUCK
Cat: Mains, Poultry, Malaysian, Cheong
servings: 2 to 6

2 kg Peking duck
; PRICKLY ASH MIXTURE
100 g prickly ash
100 g salt
15 g Sichuan peppercorns; ground
; WHITE MASTER STOCK
6 star anise; whole
3 cinnamon sticks
5 ts cumin seeds
1 ts fennel seeds
1 tb Sichuan peppercorns
6 dried tangerine strips
15 sl licorice roots; dried
8 ginger knobs; bruised
100 g rock candy sugar
2 spring onions
150 g salt
7 l water

PRICKLY ASH MIXTURE:
Put salt in frying pan and fry the salt to medium heat.

Away from the flame, add ground Sichuan pepper and prickly ash and 
toast lightly in the salt.

WHITE MASTER STOCK:
Put the spices in a gauze bag. Then add the spices, salt and ginger
to the water. Add the rock candy sugar and onions last. Bring to
the boil and simmer for 30 minutes.

SALT-WATER DUCK:
Warm the Prickly Ash Mixture and rub it into the cavity and skin of 
the duck thoroughly. Stand the duck in the fridge for 3 to 4 days.

Submerge the duck in cold water for one or two hours to remove the 
saltiness of the prickly ash. Blanch in boiling water and refresh
in cold water.

Bring the White Master stock to a boil. Put the prepared duck into
the stock and return to the boil. Remove the pot from the flame,
and steep the duck in the stock for 25 to 30 minutes.

Remove the duck from the stock to cool down.

When the stock is cooled, pour the stock over the duck to cover 
completely. Cool in the fridge for 4 to 6 hours to intensify the 
flavour. The salt-water duck is now ready to be cut into portions
and served.

From: THE ADELAIDE REVIEW - 19 January 2007
By: CHEONG LIEW
Typed by: KEVIN JCJD SYMONS
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