Culinary adventures from the past week: rendering duck fat and shucking oysters.

This past week was quite an adventure in the cooking realm. Last weekend, my roommate and I went to Jessup, MD to a fish market to scoop up 112 oysters (and 4 lbs of mussels for myself). We also learned to shuck them as well, which is not nearly as easy as it looks — some took about five minutes just to shuck! However, it made it all the more rewarding.

I also went to Peking Gourmet Inn for a friend’s birthday the same day. The restaurant is the most famous Chinese restaurant in Northern Virginia, and they are known accordingly for their Peking Duck. The restaurant lets you take duck carcasses home, and they can be useful in making a yummy soup. I also used mine to render some duck fat.

Here are the pictures of the past week!

Here’s also a video of the duck cracklin’s. You can hear just how crunchy they are!

Posted in Food, Life, Personal | 1 Comment

One Response to Culinary adventures from the past week: rendering duck fat and shucking oysters.

  1. Matt Kaplan says:

    this looks yummy!

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