Comments on: Duck cracklings and Chinese sausage fried rice

By: Chinese sausage fried rice with crisp fried shallots — Home cooking rocks!

Chinese sausage fried rice with crisp fried shallots — Home cooking rocks! — Tue, 08 Feb 2011 05:50:44 +0000

[...] the form of an omelet or as the main ingredients in fried rice. Not too long ago, I discovered that stir frying rice in duck fat gives the fried rice dish a deeper and richer sensation that you won’t get by using vegetable [...]

By: solraya

solraya — Tue, 20 Oct 2009 08:44:06 +0000

These duck recipes, I can use for my chickens too. Solves our leftover from the rotisseries

By: peterb

peterb — Tue, 20 Oct 2009 08:06:59 +0000

I echo Gay’s sentiments! Last weekend we attended a party that served peking duck, and since then me and my wife have been craving for it. Galing talaga ng timing ng post mo! I did a similar dish which used chicken instead, i also rendered the fat from the chicken skin. I can imagine the flavor from the rendered duck skin! I would definitely keep the duck fat! Sarap!

By: Connie

Connie — Mon, 19 Oct 2009 23:53:25 +0000

HAHAHA Oh, I love duck! More than chicken and more than turkey. I just wish I’ll have a chance to try goose meat one of these days.

By: Gay

Gay — Mon, 19 Oct 2009 20:37:12 +0000

Ilang araw mo na akong iniinggit ng iyong duck meat! Seriously, I wish I was into much cooking when we were raising ducks. At that time, it was my dad’s expertise to cook stuffed duck much like afritada style. I would have experimented in cooking them in different ways.