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Duck with Dried Cranberries, Tangerines and Mascarpone Sauce

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January 5, 2022

Duck with Dried Cranberries, Tangerines and Mascarpone Sauce

Yesterday Pete stopped by to see if I was in need of replenishing my freezer. As we proceed to talk about new recipes, I realized that I have not made duck in a very long time. Immediately I pulled the duck out of the freezer and with a smile walked out of the house knowingly that dinner was half decided. As the day progressed, the duck is in my mind and Duck a l’ orange comes in and takes center stage in my thoughts. After all the pick ups, drops off, running here, running there and everywhere came to an end, I was finally at home with the duck in my hands. At first glancing at the clock, it was painfully evident that the taste buds were not going to be satisfied due to the lack of time. Secondly, lack of ingredients. I needed oranges, and oranges were not in my kitchen. However tangerines where looking at me with a little smile. Why not use tangerines? Close in flavor and right at the my fingertips. The following recipe was created as I was going along and with just 4 ingredients, and that includes the duck. We really enjoyed the tartness of the tangerine and the softness of the mascarpone. For being my first attempt it was good, and I am sure it can stand to be played with it a bit more here and there. Next time I want to make this sauce for a pork recipe.

Ingredients

duck breast, skin scored

Juice of 6 tangerines

¼ to ½ cup of dried cranberries

2 tablespoons Mascarpone

Salt and pepper

Preparation

1. Preheat oven at 350. In an ovenproof skillet heat a shadow of oil on high heat. Generously salt and pepper both sides of the duck breast. When the skillet is hot, add the duck skin side down. Cook until the skin is golden brown, about 5 minutes, turn to the other side and cook for 3 minutes. Turn again, skin side up, discard all of the fat from the pan and place in the hot oven. Cook for another 10 to 15 minutes.

2. Remove from the oven and cover with aluminum foil to keep warm.

3. Meanwhile in a separate small sauce pan place the dried cranberries and the tangerine juice. Cook over medium heat until the cranberries have softened and the juice is reduced. Lower the heat and add the mascarpone. When the mascarpone is melted and the juice starts to thickens, remove from the heat. With an immersion hand held mixer, puree the mascarpone, tangerine-cranberries sauce until nice and smooth. Add less than a tablespoon of the juices from the duck. Mix well. Return the pan to the heat and warm for a minute or so.

4. Spread the sauce on the bottom of the plate and serve the duck sliced over it.

Credit: Foodista

Dumpakht

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January 5, 2022

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Dumpakht means cooking in a sealed pot on a simmering heat. Dumpakht is a delicious mutton dish from Mughal cuisine.

Ingredients

1 kilogram Mutton

1 cup Yoghurt

1 cup Butter

4 Onion chopped medium size

2 inches Ginger chopped long piece

1 Garlic chopped medium pod

1/2 cup Fresh Coriander leaves chopped for garnish

15 Red chillies whole

3 Cardamom brown

5 Cardamom green

15 Black pepper whole

1 teaspoon Cumin seed whole

1/2 teaspoon Haldi powder

Salt to taste

2 pieces Cinnamon

12 Cloves whole

20 Raisin

15 Almonds

Dough for sealing the lid

Preparation

1. Heat butter in a pan (Mettalic or Clay pot -Handi)

2. Then add mutton, onion, ginger, garlic , spices and nuts and cook on simmering heat for 60-90 minutes while lid is sealed with dough.

3. During this period cracks will apper on dough and some steam may leak, re-seal leak with dough.

4. After 90 minutes turn off flame , break dough seal , Delicious Dumpakht is ready. Garnish with fresh coriander leaves and serve with naan.

Credit: Foodista

Duck Rumaki

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January 4, 2022

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Vic Bergeron, the original owner of Trader Vic’s is known for bringing rumaki to the mainland. He said this hors d’oeuvre came from Hawaii, via China and Japan.

This version was regular cocktail fare at the Balboa Club in Mazatlan, Mexico, a long time hunting and fishing club on the costa del oro in Sinaloa. Prepare plenty of margaritas and enjoy this south of the border interpretation.

Serve with 1000 Island Dressing for dipping.

Ingredients

1 duck breast, skin removed, sliced and cut into 1″ rectangles

12 ounces bacon, slices cut in half

16 ounces jar of sliced hot jalapeno peppers

24 decorative toothpicks

Preparation

1. In the center of each piece of bacon place a jalapeno slice and a piece of duck.

2. Wrap the bacon tightly around the duck and pepper and secure with a toothpick.

3. Can be chilled over night until ready to cook.

4. Preheat oven to 400 degrees. Place rumaki on tray and position on center rack of preheated oven. Bake for 30 minutes, shaking occasionally.

Credit: Foodista

Duck Breast with Redcurrant and Port Sauce

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January 4, 2022

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Duck Breast with Redcurrant and Port Sauce

Fail-safe delicious duck recipe.

Ingredients

For the Duck

4 x duck breasts (skin on) each weighing about 180gr / 6.3 oz. to 200gr / 7 oz. (give or take)

Some rough sea salt

Freshly Ground Black pepper

For the Redcurrant and Port Sauce

300ml / 10 fl. oz. good quality chicken stock

200gr / 7 oz. red currants

20gr / 0.7 oz. unsalted butter

1 x shallot chopped finely

2 x tsp of fresh thyme leaves

4 x tsp of port (ruby or tawny)

2 x tbsp of honey

Salt and pepper to taste

Preparation

1. For the Duck

2. Put the oven on to heat it to 200 °C/400 °F. While the oven is heating, start the cooking process in a heavy bottomed frying pan/skillet.

3. Sprinkle the salt and pepper on the skin side of the duck and rub it in.

4. Place your pan on the hob/stove top. Put the duck breasts in the cold pan, skin side down. Turn on the heat to medium high and allow the duck to cook, leave it alone while this happens. If it starts to smoke too much, turn down the heat a little.

5. Once you can see that the duck has cooked about a little more than half way by looking at the side of it to see the colour change, it should be transferred to the oven. This should take about 10 to 15 minutes, but of course it depends on the thickness of your duck and the intensity of the heat you use to cook it. You can do this in your pan if it has a metal handle, or you can transfer the duck to a roasting tray if your pan has a plastic or other unsuitable handle which won’t withstand the heat of the oven. I do the latter. If you are planning to do this too, heat the roasting tray in the oven beforehand. The easiest way to do this is to place it in there whilst you wait for the oven to reach temperature. The duck should be placed in the oven skin side down.

6. Once in the oven, cook it for a further 7 to 10 minutes.

7. Remove and allow to rest for a further 7 minutes before slicing it.

8. For the Redcurrant and Port Sauce

9. Place half the butter in a pan and allow it to melt. Then add the shallots and cook them until softened on a medium high heat.

10. Add the thyme, chicken stock, port, honey and a little salt and pepper. Add about ¾ of the red currants, keeping the rest back to add at the end of cooking.

11. Turn up the heat to reduce the sauce until it is about 1/3 of its original volume.

12. Turn down the heat, add the rest of the butter and whisk through until it is melted. Add the remaining berries, check for seasoning and serve poured over the duck.

Credit: Foodista

Duck Breast with Dried Cranberries, Cream and Raspberry Jam

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January 4, 2022

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Duck Breast with Dried Cranberries, Cream and Raspberry Jam

I am back!!! it has been a long while since my last posting and I really missed sitting in front of my computer typing away and sharing with all of you.

We are almost ready for Christmas. My cookie baking will start today, and will share those wonderful little morsels of delight later.

But now, back to dinner… Nothing sais Holiday cooking as duck does. Alright… I can have duck all year round, but to me the texture and richness of the meat paired with a sauce, is the perfect portrayal of a cold night, to be enjoyed with a full body red wine, a fire roaring in the fireplace… What can I say… I am a romantic even during a school night.

Last night duck breast with dried cranberries, heavy cream and raspberry jam brought that feeling upon us even thou we did not have the fireplace with a warm roaring fire.

A mixed salad, romaine, spinach and red leaf with a vinaigrette was the only side dish.

Ingredients

2 duck breasts, skin scored

¼ to ½ cup of dried cranberries, finely chopped

2 tablespoons Raspberry jam

Salt and pepper

½ cup heavy cream

Preparation

1. Preheat oven at 350. In an ovenproof skillet heat a shadow of oil on high heat. Score the skin lightly making sure that it is not pierced all the way through. Generously salt and pepper both sides of the duck breast.

2. When the skillet is hot, add the duck skin side down. Cook until the skin is golden brown, about 5 minutes, turn to the other side and cook for 3 minutes. Turn again, skin side up, discard all of the fat from the pan and place in the hot oven. Cook for another 10 to 15 minutes.

3. Remove from the oven and cover with aluminum foil to keep warm.

4. Remove all the fat rendered from the duck breast, remove any large burn bits, if any in the skillet. Return the skillet to medium heat and add the cranberries and heavy cream. , lower the heat to see just a light simmer of the cream. Cook until thickened, 5 minutes.

5. Add the raspberry jam to the cream-cranberries sauce and blend well.

6. Spread the sauce on the bottom of the plate and serve the duck sliced over it.

Credit: Foodista

Dry-Fried Shredded Chicken And Bamboo Shoots å¹²ç…¸é¸¡ä¸

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January 3, 2022

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Dry-Fried Shredded Chicken And Bamboo Shoots å¹²ç…¸é¸¡ä¸

Dry-frying (å¹²ç…¸ gÄn biÄn), one of six uniquely Szechuan cooking techniques, means food cut into thin sticks stirred continually in a wok with a very small amount of oil over a medium high flame until the food is dried out slightly, browned.

Ingredients

250 grams Roast chicken left-over

100 grams Bamboo shoots

8 Dried red chillies

30 grams Jiafan rice wine

15 grams Maggi sauce

A little of chicken bouillon

A little of salt

1 stalk Green onion

Some cooking oil

Preparation

1. Shred the chicken, bamboo shoots and dried chillies. Combine together maggi sauce, rice wine and salt in a small bowl.

2. Heat some oil in the skillet until hot. Add in shredded dried chillies and fry until fragrant. Remove the dried chillies and reserve for the later use. Add in shredded chicken and cook until the chicken have released the oil. Add in the prepared dresing and shredded bamboo shoots.

3. Continue stir-frying 1-2 minutes. Return the fried chillies, and season the mixture with pinch of chicken bouillon. Toss until well combined. Sprinkle the spring onions over and transfer to a serving plate.

Credit: Foodista

Drunken Roasted Pears With Blue Cheese, Cranberries And Honey

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January 3, 2022

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My DRUNKEN ROASTED PEARS WITH BLUE CHEESE, CRANBERRIES AND HONEY creation is a decent challenge for all fans of culinary experiments and flavor combinations — a special surprise for a special occasion.

Ingredients

3 ripe but firm pears

6 tablespoons freshly squeezed lemon juice

2 tablespoons butter

3 ounces coarsely crumbled sharp blue cheese

1/4 cup dried cranberries

1/4 cup walnut halves, toasted and chopped

3 tablespoons

1/2 cup white wine

3 tablespoons dark rum

Optional:

6 ounces baby arugula (iceberg or lettuce)

50 grams caramelized walnut halves

1 tablespoon olive oil

1 tablespoon freshly squeezed lemon juice

Salt

Preparation

1. Preheat the oven to 375 degrees F.

2. Slice the pears lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling and add some butter.

3. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling.

4. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.

5. Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.

6. In the same small bowl, combine the white wine, dark rum and honey, stirring to dissolve the honey. Pour the mixture over and around the pears.

7. Bake the pears, basting occasionally with the wine mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.

8. Optionally:

9. Just before serving, whisk together the olive oil, lemon juice, and 1/4 cup of the basting liquid in a bowl.

10. Divide the arugula among 6 plates and top each with a pear half.

11. Drizzle each pear with some of the basting liquid, sprinkle with salt, arrange the caramelized walnut halves and serve warm.

Credit: Foodista

Drunken Noodles (Pad Kee Mao)

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January 3, 2022

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I am a big fan of Ethnic cuisines, and I especially love those with an Asian descent. But I’ve got to say, out of all of them, Thai food is probably my favorite (or at least it’s pretty close). I love the mix of sweet and spicy (I will often order a 9 out of 10 on the spicy scale), the plethora of vegetables, and the feeling of content you get after eating it — not stuffed, but pleasantly full.

I don’t often make “authentic” Thai dishes at home, due to the lack of specific ingredients they entail, but I will make Thai-fusion dishes that taste pretty similar to the real thing.

Ingredients

2 tablespoons Organic Canola oil

1 ¼ cup ( ½ lb) fresh wide rice noodles [or, ¼ lb. + ¼ lb. Yam-cake, or Shirataki noodles]

½ cup zucchini (1 medium), sliced

½ cup Japanese eggplant, sliced

½ cup broccoli florets

1 carrot, sliced

½ cup firm tofu, patted dry and cut into bit-sized pieces (or ½ cup seafood such as squid & shrimp, or chicken)

2 tablespoons fresh peppercorns

2 tablespoons chopped garlic (2 cloves)

1 tablespoon smashed small Thai chilies

1 sliced orange chili (about 1 tablespoon)

1 ½ tablespoons 0yster sauce

1 teaspoon Braggs Amino Acids

1 ½ teaspoon Tamari

1 tablespoon fish sauce or white soy sauce (or more to taste)

¼ teaspoon Stevia

about 4 tablespoons water

½ cup packed holy basil leaves & flowers

¼ teaspoon vinegar

Preparation

1. Separate the noodles by peeling them apart one at a time. If also using Yam-cake noodles, rinse well. Set aside.

2. Prepare your ingredients: Slice the vegetables. Crush the garlic and chilies, and set aside. Pick off the leaves & flowers of the basil, and set aside. Chop the large chili into rings.

3. Combine the oyster sauce, Braggs, fish sauce, and Stevia in a small bowl and set aside.

4. If using tofu, pre-“fry” in a dry, non-stick skillet until browned. Set aside.

5. Add the oil to a Wok (this pan is preferred but not a necessity), and heat on medium until it’s dancing around. (Heating oil on too high of heat will cause it to turn into Trans-fat which is not a good thing.) Then add the garlic, chilies and green peppercorns. Keep stirring so it doesn’t burn.

6. When the garlic turns light brown, add the veggies & meat/seafood if adding. Keep stirring and cook until finished, about 3-5 minutes depending on the ingredients used.

7. Add the tofu (if adding), then the noodles. You may need to add a bit more water if the pan gets too dry. Don’t add a lot, or the noodles will get mushy.

8. After frying for a minute or two, add the sauce mixture. Stir well to combine.

9. Add the basil & vinegar. Stir to mix. When the basil is wilted it’s done.

Credit: Foodista

Drunk Chicken

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January 1, 2022

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A delicious, and slightly messy, appetizer. I have no idea where my grandma got this recipe, but she passed it to my mom who passed it to me.

Ingredients

3 pounds Chicken Wings without the tips

3/4 cup Soy Sauce

1/2 cup Sugar

1/2 teaspoon Garlic Powder

1/2 cup Water

1 teaspoon Ginger Powder

3 tablespoons Bourbon

Preparation

1. Preheat oven to 350 degrees F.

2. Separate the chicken wings at the joint.

3. Place chicken pieces in a 9″ x 13″ pan.

4. Combine remaining ingredients in a bowl and mix well.

5. Pour mixture over chicken.

6. Bake at 350 degrees F. for 60 minutes, turning every 15 to 30 minutes.

Credit: Foodista

Drowned Eggs

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January 1, 2022

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A quick, healthy and delicious breakfast, appetizer or side dish.

Ingredients

8 Roma tomatoes, roasted

1 cup fresh cilantro, firmly packed

3 cloves garlic

1 habanero pepper (optional)

1/2 cup white onion, roughly sliced

1/2 cup chicken broth or water

salt to taste

6 eggs

freshly ground black pepper

Preparation

1. Preheat oven to 350 °F. Roast Roma tomatoes for 10 minutes. In the meanwhile, prepare other ingredients.

2. When tomatoes are done, quarter them. Combine all ingredients in your food processor or blender. Add a pinch of salt. Blend for a few seconds until there’re no big chucks left. You just made an awesome Salsa!

3. Scoop out 2 cups Salsa into a large non-stick skillet. Break and drop 6 eggs into the Salsa. Don’t overlap the eggs.

4. Cover and bring to a boil (about 5 minutes). Bring the heat down to medium and simmer for another 3-5 minutes based on how well you’d like to have your eggs done.

5. Sprinkle with freshly ground black pepper and garnish with cilantro leaves. Serve!

Credit: Foodista

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Duck with Dried Cranberries, Tangerines and Mascarpone Sauce

Ingredients

Preparation

Dumpakht

Ingredients

Preparation

Duck Rumaki

Ingredients

Preparation

Duck Breast with Redcurrant and Port Sauce

Ingredients

Preparation

Duck Breast with Dried Cranberries, Cream and Raspberry Jam

Ingredients

Preparation

Dry-Fried Shredded Chicken And Bamboo Shoots å¹²ç…¸é¸¡ä¸

Ingredients

Preparation

Drunken Roasted Pears With Blue Cheese, Cranberries And Honey

Ingredients

Preparation

Drunken Noodles (Pad Kee Mao)

Ingredients

Preparation

Drunk Chicken

Ingredients

Preparation

Drowned Eggs

Ingredients

Preparation

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