Dinner this evening was duck legs in Chinese five-spice with an eggplant as a side. The duck leg recipe that I use is a no-brainer. We decided to try our usual oven eggplant parm using the microwave instead. It could have been more successful if we nuked the eggplant 3 instead of 5 minutes and finished it with the duck in the oven at 375F with a sprinkle of shredded parm. Sigh, live and learn. It’s part of what keeps life interesting.
Here are the duck legs as I took them out to drain the duck fat after an hour in the oven at 375F.
The cheese on the eggplant melted. We prefer for it to char, but that isn’t how microwaves work. Thus, it would have been better to finish it in the oven with the duck. 🙁
