Life tip: keep a whole duck and croissants in the freezer for a... Friday I guess.
No occasions. No reasons. It just felt like time to eat a duck.
It was an impulse by during a Costco run on an empty stomach (huge mistake btw). And I wanted to try this recipe again. But this time complete with pancakes and plum sauce and scallions.
Well, el oh el, I had none of these things by the time my duck was thawed and ready to go.
But I did have my frozen croissants. And some bok choy sauteed in liquid gold (duck fat). And pureed lacto-fermented peaches from a couple weeks ago cooked down with extra ginger, honey, a touch of soy, and a touch of plum vinegar as the plum sauce stand-in. And an overgrown bulb of scallion that began to look more like a tiny onion sliced and sprinkled on top of my dinner charcuterie board.
To make for an incredibly brown diet on to end an incredibly brown (and orange) week.
As a side note, the other half of my lacto peaches were dried in a low and slow oven to make salty tangy chewy dried peaches for the other kind of charcuterie board.
Peking duck style if it dressed up as a croissant taco.
I won't deny that I didn't enjoy each component separately, but honestly when it was all put together, it was 1000x better. Synergy at its best. The lacto peach sauce was *okay hand emoji with tongue click*
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