August 17th, 2012
I made mayonaise for a lunchtime egg salad sandwich today (see here for my home made mayonnaise recipe) and had some inspiration from something that I’d seen on television recently.
BBC2 have been showing Exploring China: A Culinary Adventure, with Ken Hom and Ching-He Huang on Sunday evenings. Contrary to expectation, the programme has been excellent – particularly part two on Sichuan Province.
Anyway, I digress, Ching-He Huang refried some Peking duck for a salad and it stuck in my head. I had some leftover roast duck in the fridge and thought it would go well with egg mayonnaise. I chopped a handful of duck into small pieces and fried it in some hot duck fat. As the duck browned a little, I added two pieces of garlic, finely chopped – it doesn’t need to be cooked as long as the duck, so add it when the duck is nearly done.
Drain the fat and stir the warm duck and garlic into some mayonnaise, along with two chopped hard boiled eggs. Sprinkle on a little sea salt and cracked black pepper. I enjoyed the duck and egg mayonnaise in some brown sourdough bread from the St. John, but it would be equally delicious on a bed of lettuce and other salad vegetables.