Smoked Salt & Pepper

So, I'm trying to be good on my gestational diabetes diet while still not getting bored of what I'm eating.  Reid and I went to the farmer's market yesterday and picked out some stuff I wouldn't usually buy.  I bought some duck breast.  I love duck, but have never cooked it myself.  The farmer at Belle Vie Farms   was more then happy to share with me some cooking tips. Also picked up some bok choy and oyster mushrooms at the market, so I thought I'd do an Asian style duck breast.  I thought about doing a Hoisin sauce-style duck, but since this was the first time I'd cooked duck and really didn't want to screw it up, I actually looked up a recipe.  This recipe is inspired by the New York Times recipe.  It came out great! Five-Spice Duck Breast with Blueberry Pan Reduction Recipe inspired by  http://cooking.nytimes.com/recipes/1017596-five-spice-duck-breast-with-blackberries Serves 2 Ingredients: 2 small Moscovy duck breasts, abo...

This recipe is courtesy of my cousin, Chi Khanh, aka the other Christine Cao. Its been made by my aunt, who said even her picky kiddo loved it, and my sister, who's hubby scarfed it down. I've made it once so far and it was good, although my local HEB was a little lacking in beef short rib selection. I hope to try it with some Korean style short ribs from the Korean grocery store next time. As my cousin said, "Super easy, so tasty! Even the kids like it, score!". Thanks for the great recipe, Chi Khanh! Beef Kalgobi: 4 lbs boneless short ribs sliced thin (1/8 inch ) or 5 lbs flanken style short ribs (korean style cut) Sauce 1 cup low sodium soy sauce 1 cup minus 2 TB light brown sugar 4 Tb sesame oil 4 Tb rice wine vinegar 4 Tb grated ginger 1 whole head garlic grated 1/2 tsp red pepper flakes (can omit if you dont have) Garnish 1 bunch green onions chopped 2 Tbs sesame seeds toasted Put meat in a dutch oven, barely cover (don't drown the meat...