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Reflections of a duck swimming in monochrome.
Sydney, Australia
Better view in black or light box, press L
Visiting the Harbour today this little lad caught my eye, bobbing around snoozing the River Dee in the mouth of the busy harbour oblivious to all around, thought I'd capture the moment to share on Flickr.
The common eider (pronounced /ˈaɪ.dər/) (Somateria mollissima) is a large (50–71 cm (20–28 in) in body length) sea-duck that is distributed over the northern coasts of Europe, North America and eastern Siberia.
It breeds in Arctic and some northern temperate regions, but winters somewhat farther south in temperate zones, when it can form large flocks on coastal waters. It can fly at speeds up to 113 km/h (70 mph).
The eider's nest is built close to the sea and is lined with eiderdown, plucked from the female's breast. This soft and warm lining has long been harvested for filling pillows and quilts, but in more recent years has been largely replaced by down from domestic farm-geese and synthetic alternatives.
Although eiderdown pillows or quilts are now a rarity, eiderdown harvesting continues and is sustainable, as it can be done after the ducklings leave the nest with no harm to the birds.
The scientific name of the duck is derived from Ancient Greek somatos "body" and erion "wool", and Latin mollissimus "very soft", all referring to its down feathers.
Rotisserie duck breast piped with pork sausage, chive pancakes, duck fat rice, cilantro, Thai mint, watercress
Looked like a herb garden.
Momofuku Ssam Bar
www.momofuku.com/restaurants/ssam-bar/
207 2nd Avenue
New York, NY 10003
(212) 254-3500
Chinese broccoli, Sichuan peppercorn
Momofuku Ssam Bar
www.momofuku.com/restaurants/ssam-bar/
207 2nd Avenue
New York, NY 10003
(212) 254-3500
Bibb lettuce, crispy shallots, duck scallion sauce, hoisin sauce, sambal sauce, salt
Momofuku Ssam Bar
www.momofuku.com/restaurants/ssam-bar/
207 2nd Avenue
New York, NY 10003
(212) 254-3500
Momofuku Ssam Bar
www.momofuku.com/restaurants/ssam-bar/
207 2nd Avenue
New York, NY 10003
(212) 254-3500
Momofuku Ssam Bar
www.momofuku.com/restaurants/ssam-bar/
207 2nd Avenue
New York, NY 10003
(212) 254-3500
Almond, sauerkraut, Thai chili
Momofuku Ssam Bar
www.momofuku.com/restaurants/ssam-bar/
207 2nd Avenue
New York, NY 10003
(212) 254-3500
Momofuku Ssam Bar
www.momofuku.com/restaurants/ssam-bar/
207 2nd Avenue
New York, NY 10003
(212) 254-3500
6:30pm
Momofuku Ssam Bar
www.momofuku.com/restaurants/ssam-bar/
207 2nd Avenue
New York, NY 10003
(212) 254-3500
Chen Ap, my signature duck dish, takes hours to prepare but the results are well worth it! It's fall off the bone tender, a bit sweet, and so delicious!
The seasonings are simple - salt, soy sauce, garlic. After browning it in a wok to give it a nice colour, it's steamed until almost falling off the bone. This could take up to a couple of hours.
The key to the great taste is the sauce, made from the syrup of two Chinese pickled vegetables that are practically impossible to find these days. The sauce alone could take upwards of half an hour to make.
To serve, pour the sauce over the duck and garnish with the pickles. This dish is sooo good!
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