Chinese Lotus Bun with Confit de Canard Stirfry

Author: Robin Status: published Published: Jun 15,2009 license cc-by-sa 0   Share on Facebook Share on Twitter

Well, it wasn't really confit de canard, it was "leftover-duck" from making a duck consomme. So not bursting with flavours anymore. But I hoped that using it in a stirfry and adding lots of flavours from things like soysauce, shiitake mushrooms, ginger, garlic, etc would make it acceptable. And that's all what is was, acceptable. Not that good, not that bad. Maybe some cream would have worked. A well, it was fun trying.

I still expect babi kecap to work best with lotus buns...

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