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The 12 Days of Happy - 4th

On the fourth day of Christmas, one thing that always makes me happy is when a idea about what might go well together in cooking, sans recipe, works well enough that it's worth re-doing and becomes a recipe. :-)

This is based, naturally, on the sort of Peking duck served in Chinese restaurants...

Peking Goose with Pan-fried Noodles

one package of broad egg noodles, 12 oz. to 16 oz.
leftover cooked goose or duck, cut into edible-sized pieces, about 4 to 6 cups
one bunch of scallions (approx. 6), diced
3/4 cup hoisin sauce 
1/4 cup sherry or marsala wine
4 Tablespoons goose fat or duck fat (or oil or butter)

Cook egg noodles according to package directions and drain.   In a large skillet, melt 2 Tablespoons of the poultry fat over medium heat.  Add the hoisin sauce and sherry and mix well, then add the scallions and leftover poultry.  Bring to a low boil and simmer for 15 to 20 minutes, till meat is well heated and scallions are cooked but not mushy.  Remove from heat and put into a serving dish (keep warm in a low temperature oven, if possible).   Return skillet to stove and melt remaining 2 tablespoons of fat.   Stir in egg noodles and pan fry noodles over medium-high heat till just starting to brown.   Put into a bowl and serve separately from poultry. 

Note: the hoisin sauce was from a supermarket jar and about the consistency of yellow mustard, i.e., thinner than that served in most restaurants.  If using the thicker sort, you may want to add more sherry or some water.
 
  
May you be comfortable taking chances, even if only little ones, because the safe and known may make you happy, but the unknown may make you happier.   And if not, dumping one inedible meal in the garbage won't kill you.
   

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