I don’t always get my hands on duck meat. It is only recently that I was able to taste it and fall in love with it. It is true that ducks are birds, but the meat is darker than chicken and it can be more tender. Did you know that duck has less fat than turkey? That’s what I was told
What I didn’t know is that duck meat is best eaten when the inside is still pink, unlike chicken. The filets that I got are part of the breast. When cooked, they are so tender and more flavorful than chicken and they should only be cooked for a short period to keep the center pink and moist.
This recipe uses the stir-fry method, which is cooking the food for a short period of time in oil until done. This keeps the duck meat soft and tender, just the way I want it. The sauce is incredible! The aroma of sesame oil while marinating is so appetizing the anticipation for marination time was a killer.
This is a non-traditional dish with traditional Lebanese roots. Or maybe I’m making this up to make you fall for this delicious dish. It’s delicious and filling for sure. The only traditional thing I felt in this is the texture of the ingredients in the tomato sauce. Reminded me of burghul pilaf in tomato sauce, or burghul aa banadoura.
Last week was a really busy week. Working five days a week from 8 to 5 then rushing to Gemmayze for the yoga workshop I got myself into.The workshop was from 6:30 to 9:30 but sometimes it extended till 10, and a bit more in a couple of days. Then I had to get back home, shower and sleep to get ready for the day after. I could barely do anything else. No energy to cook, or to blog, read, or even check my instagram timeline feeds.
Speaking of instagram, how many of you are getting into this #selfie frenzy?