/ck/ - Food & Cooking

>>14167481
I was working on a peking duck with the body meat used for fried rice spring rolls and the legs done in a confit of the juice that runs off the duck during baking.
Served as duck, three ways.
We got the spring rolls but the confit never worked.
I often steam lap cheong in my rice cooker and the fat glazes the rice. I made my own sausage once and it's actually easier than italian sausage
>cut onions last longer
Will try.
also:
>my girlfriends face when she walks in on me inflating a duck with a bike pump with a second nailed to a wooden cross drying