Dijon Duck Buns with Pickled Cucumber and Scallions
Goodness, did I cook a lot of whole animals this past week. First it was the glorious goat spit for The Greenhorns. Then Tuesday was the Hapa Kitchen‘s third dinner, “Paris of the East,” featuring a fusion of French and Chinese cuisines — and lots of duck, duck, and more duck (no goose). We dressed the dining room with Chinese lanterns, flowers and curling garlic scapes, put on some Django Rhinehart and the soundtrack to In the Mood For Love, … Read More