I had a special Family Dinner last night. It was my first time really preparing meat and the first time really making a meal themed to a person, so I wanted to do a good job.
The egg drop soup turned out really well. It’s a simple recipe but it worked quite nicely. I was very pleased with it and I might make more of it.
As far as the duck, the preparation and the cooking of the duck itself turned out quite well, much better than I expected. I didn’t have any dry sherry, so I substituted some sake and grape juice. It didn’t seem to make a big difference. A couple things that went wrong: I bought dumpling skins instead of Chinese pancakes and that turned out to be a mistake. The skins got way too crispy from frying and were pretty dry. It was suggested that next time I use flour tortillas, which is a good idea. I also botched the carving of the duck a little bit. I started off by stabbing the duck and a lot of the juice came out, but thankfully not that much because the meat was still moist and tasty.
Thanks to Irene for making dessert, an apple tort. It was quite good and I was very impressed with the amount of work she put in. Rack her.
