05 July 2009

Pan-seared Duck with Orange Salad; Bublanina

Today's meal was pan-seared duck breast with orange salad (with peanuts, lychee, cilantro and mint). Now that I know about searing, and have learned how to cook it medium-rare, I finally understand what all the duck fuss is about.

The duck breast was dry-rubbed with garam masala (making use of my India-Pantry-in-a-Box).

The pan was deglazed with a mix of Indonesian Sweet Soy Sauce (aka the not so easy to find kecap manis), Sweet Red Chili Sauce, and the juice that dripped from the orange as I segmented it.

I ate quite a bit of the fat that was on the duck. At first this seemed like a good idea, but gradually felt more and more like a bad idea.


Then there was dessert. I keep meaning to go on a diet . . . that won't be happening this week. My dad sent me his aunt's recipe for Bublanina, which I made with strawberries and raspberries (traditionally it's made with cherries -- bublanina got its name because the cherries look like bubbles [bubliny in Czech] on the surface of the kolache).

I used too small a baking dish and this turned out more like a fruit-topped vanilla cake. Which is still delicious, but I think bublanina should be a lot thinner . . . The thickness of the cake may have also caused the problem of burning the bottom and edges while waiting for the middle to bake through. Anyway. Here's the recipe as I baked it today (if you want to do it right, I'd suggest either cutting the quantities of the butter, sugar and flour in half, or using a baking sheet):

(1:2:3 ratio of fat:sugar:flour)
1/2 cup butter
1 cup sugar
1 1/2 cups flour
2 tsp baking powder
vanilla essence
1 egg

Mix together dry ingredients; mix in wet ingredients, adding enough milk so that mixture can be spread, but not poured. Spread into a greased pan. Top with lots of fruit. Bake at 350°F about 45 minutes or until done. Serve sprinkled with icing sugar.

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