Thursday

Grilled Duck With Thai Basil And Chilies


A peek at one of the author's numerous frozen Duck lunches ...


Both the refrigerator and garden serve as "Mystery Boxes" of ingredients and the kitchen becomes an "Experimental Kitchen" ...


Thai Basil is described as Anise-like and spicy.


This Chili, grown in Minnesota Peat was extremely HOT. 


This grilled duck was cured first and cooked for 2 hours over a wood fire. 


An abundance of cucumbers means that cucumbers must be included. 
These were cut sloppy with a bread knife.


A syrupy chili sauce did not work with this dish and was replaced with vinegar which proved to be the perfect condiment. 


Bubbly must be secretly replaced before the author's wife comes home ...


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