First, Roast Duck. We roasted it with garlic and marjoram (česnekem a majoránkou), two traditional seasonings here. It was delicious, of course but due to the richness one can only eat so much!
Second, the next thing we thought of cooking with the same duck was Stir-fryed Duck with Carrot Flowers. First, heat up your wok with a few tablespoons of sesame oil, very thinly slices garlic (two cloves) and thinly sliced fresh ginger (one thumb's worth). Next add in ~1/2 pound fresh mushrooms (you pick which type!), sliced, are added in. Sear them; then set aside to avoid overcooking. Peel three large carrots. Then cut three equally-spaced pie-shaped wedges, lengthwise, in each carrot (eat the fresh wedges while cooking...don't throw them away!). Slice the carrots horizontally to make three-petaled flowers (see below). Stir-fry these in the hot oil until they are al dente. Set aside with the cooked mushrooms. Then add in shredded pieces of duck (~1/3 of the duck meat you got off from the bones) to stir-fry quickly. Add along with these ~1/2 bunch of scallions which have been diced into 1/2" pieces. Now add in 4 tablespoons aged Balsamic vinegar, 4 teaspoons soy sauce, and 1/4 cup of honey. Mix well. Add in remaining, cook ingredients just to reheat quickly. Serve over a hot bed of steamed rice (Jasmine is the best)! We served this with fresh peas on the side. Put out the chop sticks. Enjoy!
Disclaimer: This blog is not an official University of Minnesota or Fulbright Program blog. The views expressed are my own and not those of the Fulbright Program, the U.S. Department of State or any of its partner organizations, or the University of Minnesota.