Poem About Dental Hygienist

Warm duck

remaining duck A few baby bok choy, bean sprouts, peanuts, Thai basil, lime, and now the idea is taking shape me concoct a salad alone, then it snows outside. It is not in the local purchase here! Although ...

Not far from us, a great Asian supermarket storefront and offers its customers products from China and South East Asia. Can not leave this store empty handed, so everything is fresh and affordable. Peking duck is a must if we stop at Kim Phat . It is tasty, delicately flavored with five spice. This

poultry, so beloved of the Chinese, do not run the streets, I agree. If you can not get you, duck confit will also be the case.

The recipe that I propose today includes very little fat. The salad dressing flavor is rather acidic, it will therefore save little and add to taste.

The skin of the duck is delicious. I decided to remove it and only add the meat to the salad. It's called masochism ;-) However, we can keep a small piece and chop before integrating the dish.

Warm duck

1 serving 1 tbsp tsp canola oil (or another neutral oil)

4 baby bok choy

50 ml of water or chicken broth 1 shallot

dried minced

some leftover roast duck, cut into large pieces

few lettuce leaves torn
1 / 2 chopped carrots to the mandolin (large blade)
a handful of raw bean sprouts

Dressing: 1 c
. tablespoons fish sauce (fish sauce )
1 1 / 2 c. tablespoons lime juice (lime)
1 / 2 c. tablespoons sugar 1 tablespoon
tsp soy sauce Kikkoman less sodium
1 small clove garlic minced

In finish: 1 tablespoon
tablespoons coarsely chopped peanuts
few Thai basil leaves torn

First prepare the vinaigrette and set aside.

In a large skillet, pour canola oil and cook, over high heat, baby bok choy which have previously been rinsed, drained and squeezed dry in a towel. Cook the bok choy, 1 to 2 minutes to obtain a coloration. Add water (or chicken broth) and minced shallot. Cover and cook 1 minute over medium-high. Remove the pan from the round and add the duck. Cover and allow to finalize their bok choy and duck cooking to warm by simple heat residual.

In a bowl, place lettuce, carrots and bean sprouts. With a slotted spoon, remove bok choy, shallots and duck from the pan and remove all the lettuce and vegetables. Pour a little dressing to taste over the salad and finish by adding, finishing, chopped peanuts and Thai basil. Taste and add more dressing if necessary. Enjoy ...

My shop is located Kim Phat in 7209, boul. Taschereau Brossard on the South Shore of Montreal.