Goose Intestine

1. Clean the goose intestine with cornstarch and coarse salt. Then with baking soda to get rid of the smell.
2. Boil a pot of water.
3. Cook the intestine in the water until it’s done. It will shrink a lot. Don’t overcook it, otherwise it will become tough.
4. Serve with dipping sauce, my favorite dipping sauce is soy sauce with chili sauce in it.

The texture is good but the intestine still has some frozen smell which I can’t totally get rid of.   It tastes much better when it is fresh.  Too bad that we only have the frozen ones in US.

Broiled Quails in Japanese-style BBQ Sauce

1. Clean the quails and butterfly them.
2. Marinate the quails with Japanese-style BBQ sauce for at least 2 hours. The longer the merrier.
3. Broil, bake or grill the quails until done.
4. Serve hot. Go great with beer or cold sake.

Duck Confit

Main dish for our french dinner - duck confit. This dish is not difficult but very time consuming. Usually only duck legs are used for this dish, but I confit the whole duck this time, legs, breast and even the gizzard. The duck meat is very very flavorful and tender, goes very well with good red wine. This dish is usually served with potato and onion pan fried in reserved duck fat.

- Cut the duck fat and slowly cook it into oil, then strain any impurity
- Season the duck fat with some dried bay leaves, thyme, crushed garlic, crushed black pepper and salt.
- Submerge the duck meat into the hot oil, make sure the meat is all covered by the oil.
- Bake it in the over at 200 degree for 2-3 hours.
- Let the duck sit in the oil. This can be stored in the fridge for long time.
- When serve, pan fry the duck until skin is crispy.

Duck stuffed with fried glutinous rice & chinese sausage

This is a time consuming dish which I always wanna try out. So I made it for the 1st big meal in this new apartment.

The duck was marinated with dark and light soy sauce, pepper, ginger powder and cooking wine for over 8 hours.

For the glutinous rice, soak it in water for over 8 hours, then cook it in rice cooker until it's fully cooked. Then stir fry the rice with chopped chinese sausage, dried shrimp and dried scallop. Add some light soy sauce and sugar into the fried rice.

Stuff the fried glutinous rice into the duck cavity. Then steam the whole duck for about 1-1/2 hour (depends on the size of the duck).

When it's done, take the rice out and cut the duck.

Duck with Preserved Turnip

Thai Style Grilled Quail

Recipe adapted from a french grilled quail recipe.

- Cut each quail into half
- Marinate quail with wine, ginger powder, fish sauce, sugar and shredded lime leave for over 1 hour.
- Grill, bake or broil until it's done.
- Serve with half lemon.

This dish is very good with red wine.