For me there is a real excitement about being in an asian market where there are all kinds of incredible yet unidentifiable ingredients. With the aid of a bit of google searching I quite often leave these markets with a handful of questionable yet quirky ingredients. Over time the scope of ingredients in my culinary repertoire has expanded thanks to this random selection process. To be fair there have definitely been some epic failures as defined by my tastebuds but that just adds to the adventure.
This duck dish is delicious and is a testament to how a few unconventional ingredients (and I have tried to keep thing fairly tame here) used in an unconventional manner can create something subtly different delicious and fun to prepare. If you are lucky enough to have an induction cooktop, it’s amazing how this method gives the duck super crispy skin – I mean if you are going to eat it it might as well be smashingly good, golden and crisp right?