" Thank You! is the only word that means everything"
Everybody might have the reason for remembering some body's help and be thankful. In my life, I have countless reasons to write "Thank you!" notes since I arrived at this complicated and bittersweet world.
First, I am really thankful to my parents for bringing me into this world. Second, I am really thankful for my sisters who always support me, bother me, put up with me, tease me and fight with me. Isn't it fun to have this kind of both good and bad memories? Third, I am really thankful for my family who is my son and my beloved lifelong friend ( who else? he is my husband). He is the only person who understands me and supports me whenever there are up and down during difficult time in my life. Of cause my in-laws and extended families who surround me with laughter and joy.
Fourth, I am thankful for Every teacher who taught me throughout my lifelong learning. The "Teachers" encompass those who personally taught me and those from whom I learn ed through hearing their words and from seeing their deeds. Not only persons who are older than us, but also from the younger ones who are brilliant in their own way.
I am also thankful for the memories that related to my childhood especially those in which my dad introduce us different types of good food.
From them, I would like to try making that roasted duck roll with meat stuffing. Might Sound strange but it is a fancy gourmet recipe from one popular Chinese Restaurant in Yangon, Myanmar. Although, I am not sure that they still serve this dish. This Thanks Giving, I will make this " Roasted Duck Roll" for lunch and joined with my sister family since they celebrate Thanksgiving every year. We could also try making this dish by using turkey meat or chicken breast meat.
Roast Duck Roll
Ingredients
1 Piece Whole Duck Breast Meat
1 Lb Fresh Breakfast Sausage ( pork or turkey)
1/2 cup Carrot (Thin Match Stick cut)
1/2 cup Sweet Pepper ( Thin Matchstick cut)
2 tsp Black Pepper ( 1 for duck meat and 1 for Pork )
1 tsp Five-spice powder
1/2 cup Fried Onion ( for the pork meat breakfast sausage)
1 Tbsp Finely Chopped Garlic
1 Tbsp Finely Chopped Ginger
1 tsp White pepper
1 Tbsp Soy sauce
1 Tbsp Corn Starch
1 tbsp Sugar
1/2 tsp Salt
Instructions
Prep For Duck Meat
1. Cut out the breast meat from the whole duck.
2. If the meat is too thick, we may butterfly the meat by cutting from the middle.
3. On the chopping board, spread the cling wrap just over the size of that meat. And Lay flat the skin part on the plastic side on the board. Then put the same size of another cling wrap on that duck meat. Pound gently with the meat tenderizer to flatten the meat.
4. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper and 1 teaspoon of five-spice powder. Press gently all the salt and herbs into the meat with fingertips. So all the salt and spices will be soaked into the meat nicely.
Prep For the Pork ( Fresh Breakfast Sausage )
1. In the Bowl, add the meat, cornstarch, black pepper, white pepper, soy sauce, minced ginger and garlic together and mix it thoroughly. We need to make sure all the seasoning mix and meat are well blended.
Getting Ready
1. Spread all the seasoned sausage meat on the seasoned duck meat.
2. Lay the cut vegetable ( 1/4 cup carrot and 1/4 cup sweet peppers) on the spread pork meat.
3. Cut the kitchen twine 5, 6 pieces to secure the meat roll. ( about 1ft each)
4. When all the meat and vegetables and on duck meat, we need to roll the duck meat to make all the stuffing are securely tugged in.
5. Use two twines and tie to both end tip first to seal all the meat.
6. Then we may use the rest of the twine to the middle part of the meat roll to make sure all the meat stuffing are sealed in the duck meat.
7. In the dutch oven, Lay the rest of the vegetable in the pan then put the duck meat on the vegetable add 1/2 cup of water.
8. Cover the dutch oven with aluminum foil and roast in the oven with 375 degrees F for one and half hour.
9. Then Open the dutch oven and transfer all the meat juice and meat into the tray. Roasted again for another hour to make sure the skin is golden brown and crisp.
10. When the skin part is golden brown, let it sit to cool down for 5-10 min. Then cut individual portion sizes as we preferred. It is good to serve with rice and vegetable.
( Note: We may use different types of vegetable such as mushroom, carrot, baby red potato, asparagus, pearl onions to caramelized with butter and serve together with that roast duck )
