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| Duck mooshu |
Alright, buy some duck thighs and legs that way you don't get stuck with the duck breast. Season it with salt and pepper.
Put it in the cast iron dutch oven or in this case I used my lodge pan which has a lid. Leave it in the oven for 3 hours at 250F.
This is what it should look like cooked to the right level.
This is the shell you use for wrapping the duck meat. You buy it at chinese stores. You simply heat them up with steam or on a pan.
These are the skins, when you are done roasting the chicken you can remove the skins and set them on tin foil to give them an extra crisp.
These are the duck pieces with out the skin, they are also getting a quick 10 minute finish for some extra color once the skin is gone.
This is the lodge pan, they are dirt cheap.
I make my duck Mediterranean style so I make a pesto sauce.
Its basil, garlic, olive oil salt pepper. Grind grind grind
Pesto sauce.
Alright, some green stuff for the health.
Break up the duck meat with two spoons and remove the bones and gristle.
Moo shu wraps.
Steamed for 40 seconds.
Set it all up.
This is the wrap before folding.
Fold it.
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| Happy wife |
