Every day, there’s a reason to be thankful, and it rings true especially during this time that we are living our lives in the new normal.
While other countries like the U.S., Canada, and Germany celebrate Thanksgiving in November, we can also recreate the celebration at home. The truth is, we just love food and eating, and every day can be a celebration. Even on ordinary days, Mom cooks dishes that could be served at a feast.
This day though, we want to have something special and re-create Thanksgiving at home, but instead of serving turkey, we opted for roast duck.
Peking duck is a dish served in Beijing since the Imperial Era, and it is one of the must-tries when visiting Beijing. We oftentimes enjoy Peking duck with its thick sauce whenever we go for buffet dinners, but now, we are having roast duck to celebrate (following my father’s birthday, too). We also served classic Pancit Canton to be consistent with Asian tradition and paired it with wine and grapes to add a touch of Western style for this special occasion.
There are only four of us at home, so I whipped up a Roast Duck Pot. I made sure to add more colors, flavors, and texture by adding veggies and U.S. Pinto Beans.
I love U.S. Pinto Beans because they have an earthy, almost nutty flavor. The best part is, they are easy to prepare and mix with other ingredients. We mostly encounter U.S. Pinto Beans when eating Mexican food, but they are also widely used in Brazilian cooking.
Pinto is a Spanish word which means “painted,” inspired by the beautiful pink color of pinto beans when they are cooked.
U.S. Pinto Beans are packed with thiamine (Vitamin B1), which is an essential vitamin that helps the body convert food into energy. It is also high in fiber, which promotes heart health, blood sugar control, and gut health. It also promotes healthy arteries and veins, improving blood flow.
I also read that the U.S. Pinto Beans are good for those who are lacking sleep because they are naturally high in iron. They are also considered a superfood for pregnant women, preventing birth defects and promoting lactation for moms.
I am sharing the recipe below so you can also re-create and enjoy it at home. For this recipe, you may also use chicken or other meat.
Roast Duck Pot Recipe
2 tbsp oil
1 medium onion, diced
1 green bell pepper, diced
2 cloves garlic, chopped
jalapeno peppers, seeded and minced
2 medium-sized carrots, cubed
2 medium-sized potato, cubed
1/4 cup chili powder
1 tbsp dried oregano
1 tbsp ground cumin
2 cups roast duck, pulled into 3/4-inch pieces
1 cup tomato salsa
salt and pepper
1 cup U.S. Pinto Beans, drained
- In a large pot, saute onion and green bell pepper in oil.
- Add garlic and jalapeno peppers. Stir until cooked.
- Add carrots, potatoes, chili powder, oregano, and cumin.
- Add the roast duck and stir until well coated with spices.
- Pour in tomato salsa, and season with salt and pepper. You may also add a little water if it becomes too thick and dry.
- Add the U.S. Pinto Beans and simmer for 5 minutes (or until the carrots and potatoes are soft and cooked.
You may serve it with rice or mashed potatoes. As for me, I am enjoying it as is and skipping rice.
I love that we can celebrate a Western tradition with Asian ingredients for a unique and healthy holiday indulgence.