I am excited to share with you this lovely dish that I made yesterday. We don’t eat a lot of potatoes but lately we have been eating quite frequently. My family loves the Scotty Brand potatoes. My girls think they are the best potatoes. The texture and taste are really good. New on the market is the baby potatoes. I just need to try.
I asked a local friend how he cooks baby potatoes thinking that he should know best. His answer was plain simple. Actually too simple for me….haha. He looked at me in disbelief and said, ‘Just boil them and eat!’ I said, ‘Is that all?’ His answer, ‘Yes!’ Seeing that I didn’t quite believe him, he said, ‘You can add butter and sprinkle on some salt if you like.” Well, I think my family won’t really like it that way……sorry…..*sigh*…….smiling to him anyway for his answer.
I still have some roast duck meat from the one that my friend gave the other day. It is so flavourful and tasty that I believe it would make a great dish with the baby potatoes. I was right. The dish came out beautiful and very delicious. The lovely flavour and taste just explodes in the mouth. My girl said it’s very delicious. I believe it’s the well marinaded roast duck and also the type of baby potatoes used that makes this dish one to crave for again and again. If you don’t have a very good roast duck, you can try with roasted chicken or other meat, or maybe even bacon or gammon. Maybe the best is to roast the meat yourself. Marinade the meat for at least 1 day before roasting.
Here’s my simple Baby Potatoes and Roast Duck Stir Fry recipe. If you need something quick, this is one dish to go for.
400g baby potatoes
1 roast duck breast meat
1 knob of ginger (peeled and cut into strips)
1 small bunch of coriander (chopped)
Peel the baby potatoes. Cut into strips and soak in water for a while. Drain. A friend of mine said that if you soak the potatoes before cooking, they will taste nicer. So I tried. But I think I can’t tell the difference…haha. But it sure helps to prevent the potatoes turning brown if you are not cooking it immediately.
Heat up some oil in a frying pan. Add the ginger strips. Fry until a little golden. The ginger adds a nice gingery flavour to the dish. Add the potato strips. Fry for a little while. Add a few tablespoons of water and cover. It cooks faster this way. Taste for doneness. Don’t add too much water and don’t overcook the potatoes otherwise they will break up when you add the duck meat.
When it’s about cooked, add the sliced duck. Fry to heat through. Keep stirring.
Add the chopped coriander and the seasoning of Ingredients B. I don’t give the measurement here because this dish depends on the roast duck, how salty it is. Just adjust according to your taste. The roast duck that I used was already a little salty so I only added a little salt and maybe half a teaspoon of sugar to taste. I added a few tablespoons of the wine to give it extra flavour and taste.
Quickly mix through and dish up. Serve hot. This dish is very good eaten on its own or you can eat it with some rice or noodles. And if you like it spicy, you can add chopped chillies when you add the chopped coriander, or even a little hot chilli oil.
Maybe you can share with me how you cook baby potatoes if you ever cook it. I still have some baby potatoes so I will be back soon with more recipes. Till then, see you in my next post. Hope you have a great week.
Quote of the day……
“The secret of success is learning how to use pain and pleasure instead of having pain and pleasure use you. If you do that, you’re in control of your life. If you don’t, life controls you.”
- Anthony Robbins