Was saving a proto-draft of a short story, and realised that all my temporary story titles were either the main character’s names (“Red Station” was initially called “Linh” after one of the two main characters), or the setting (“Breath of the Nine Dragons” remained “The Mekong story” for quite a bit). Hum, wonder what that says about me?

In other news… We had a friend over for dinner, and cooked a delicious duck magret [1]. If anyone is interested, here is the recipe. It actually feeds four people rather than three.

Duck Magret

(generic pic off Flickr which looks like our magret–I was hardly going to stop while serving the food and take pictures–friend would have looked at us very oddly)

Duck magret
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Prep time: 40 mins
Cook time: 15 mins
Total time: 55 mins
Serves: 4
A quick and delicious way to prepare duck magret
Ingredients
  • 2 duck magrets (350-400g total)
  • 2 tablespoons liquid honey
  • 2 tablespoons sesame oil
Instructions
  1. Mix honey and sesame oil to form a thickish marinade (if too thick, add a little hot water to dissolve the honey). Carve grooves into the magrets with a knife, to let the marinade penetrate better, and marinate for about 30 minutes.
  2. Fish the meat out, set it in a frying pan over medium heat for 3-4 minutes on each side, until the pan is full of grease. Pour out the grease, deglaze the pan with a little hot water, and put the meat back in, as well as the marinade. Wait a few minutes for the sauce to thicken.
  3. Grill 2 tablespoons sesame seeds in a dry pan over high heat (careful, they burn fast).
  4. Slice the meat in small, artistic amounts, and serve with the sesame seeds and a little of the sauce.
Notes

This goes wonderfully with homemade mashed potatoes.

[1]Not Thankgiving fare, I know, but then I don’t exactly celebrate. I hope everyone who is celebrating is having a fabulous time, though.

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