China - Day 2
Whew! Day one is under out belts, so we should get to take a breather now, right? Not-so-much. I wanted to get more done the next day because it was Sunday and there would be some time. Clearly I do not write these things as quickly as I cook them... And no, Ryan, today's meat is not Panda. It is, in fact, duck! As soon as I saw this recipe I wanted to try it. Something new and exciting, and yet not so new that I was scared of it. A great combination. Additionally, I wasn't going to let the Buddah's Delight get the best of me forever. So I was off on a cooking journey for fewer people, but no less grand, let me promise. Red-cooked duck is listed as being from Eastern China, which I hadn't hit yet. The first thing I had to do was deal with the thing. The directions on the duck told me to remove the neck and giblets - not my favorite activity. Then I realized they were in a bag stuffed within the duck. Woo!...