Master Stock is of Chinese origin and mine is called Not Quite Kevin as the recipe is from Lorraine whose blog is called Not Quite Nigella. Master stock can be used over and over again and is mainly used to poach meat. Here I have used duck breasts which cook slowly in the poaching liquid. If I were in China, this dish would be called duck lou mei.
When I needed a new computer due to mine being stolen I decided to get a laptop. The one I had was really old and I got the latest and greatest at the time. Of course, as will all things electronic, no sooner have you started using it that something newer and faster comes on the market. I upgraded the laptop about 5 years ago to make it more efficient but eventually not even that was fast enough. Part of the problem was AVG. This is the free virus protection we use, and the memory needed to operate it and Chrome meant that I could barely get the thing to run! I was getting so frustrated and had thoughts about throwing the laptop at the wall! Not that it would have made it work any better 😉 Dave bought himself a Notebook and offered me his Ultrabook. I jumped at the opportunity to have a ‘new’ device to do my blogging on. This was given to me last Friday and I am so happy to report that working on it is a dream. I can have my 4 tabs open on Chrome without an issue, and run other programs that I use constantly at the same time. I no longer have to shut everything down just to type a post. I am slowly loading my documents and programs and changing the settings. And as for doing things slowly, this duck braised in master stock has to be done low and slow. You want the meat to be cooked and tender and taste of the stock, so set aside an afternoon when you can get this done at your own pace.
- 1 duck leg quarter per person
- Salt and freshly ground black pepper to season
- 1l master stock
- 15mls olive oil
- Season the duck legs
- Place the master stock in a sauté pan
- Bring to the boil and add the duck legs
- Reduce the temperature and simmer for 2 hours, turning half way
- Remove from the master stock and set aside to drain
- Heat the oil in a frying pan
- Crisp off the skin of the duck legs
Click on the links for conversions and notes.
What I blogged April 21:
- two years ago – Cari Ga | Chicken Curry With Sweet Potatoes
- three years ago – Interview With Jackie Cameron
- four years ago – Friday’s Food Quiz