Last time we had duck tenders as a cutlet , we said we will make Yakitori using the duck tenders (a.k.a. “ Yakitori de le canard ” 鴨焼き鳥). Fi...

Looking ahead to the up coming Easter dinner my wife ordered a bone-in forequarter lamb roast from D’Artagnan .  She also ordered lamb tende...

This is continuation of the duck eggs we got from Weee . Since we do not want to worry about a potential Salmonella problem, I pasteurized t...

While I was browsing Weee Asian grocery website , I noticed that in addition to the  quail eggs  which we like to get regularly, they also h...

This focaccia bread is based on a recipe from a new cookbook called  "A good day to bake" .  We got the cookbook at the recommenda...

Contemplating Christmas dinner, we decided we weren’t up for Turkey or ham.  Then we saw a video from the Washington post regarding Duck leg...

I have done posts about duck breast dishes several times ( mostly made in the Japanese style ). Recently, even in our regular superm...

The whole duck we rotissed for Christmas , came with most of its parts—the liver and gizzard tucked in its cavity. I decided to use these in...

Although Christmas is long over I am just getting around to posting this Christmas item. We are not particularly fond of turkey for the holi...

This is a Japanese way of cooking duck breast and the recipe is based on one I saw on line . This takes some effort since it has to be brown...

We started New Year's day evening with cold chawanmushi topped with uni and ikura which was followed by a small sashimi of tuna (akam...

This is another quick dish I made from the leftovers we had as a starter dish of the evening. There is no recipe for this, I just concocte...

This is another one of making-something-from-leftover dishes. We had leftover roasted duck breast . I thought I was making a starter dish f...

               This is another roasted duck breast leftover dish. This one is perfect with sake. Again, there is no recipe, I just mad...

When I made the Japanese-style chicken escabeche , which is called "Nanban" 南蛮 or Southern Barbarian, I mentioned another totall...

We do not particulary like to make tempura of myouga  because the myouga seems to lose its flavor when cooked, but this one came out ok. A...

This is a variation of serving duck breast and similar to the one in Mark's book p143 . I made some modifications to most traditional wa...

This is my simplified version of Duck a l'Orange . As Japanese believe scallions and ducks are the ultimate combo, the French view class...

Sliced duck breast with Ponzu sauce 鴨とネギのおろしポン酢 (Mark's book p145) Japanese consider scallion or "negi" 葱 and duck or "...