Here are a few ways you might appreciate duck - use duck in place of pork, beef or chicken. Duck's flavor can stand up to any spice and ethnic profile. Confit duck comes from an old method of preserving meat by seasoning it and slowly cooking in its own fat. The cooked meat was then placed into a crock and covered with its cooking fat which acted as a seal and preservative. This method produces very tender meat and many chefs today make duck confit to place onto fries. Duck cracklings can be made by cutting duck skin into thin strips and frying until golden and crisp. These are great on salads, or duck dishes. Duck goes with almost anything you want to serve from mashed potatoes to macaroni and cheese. It tastes amazing grilled, especially using cheery wood. Duck pizza? well of course and you can top with plum sauce, sliced scallions and any cooked duck meat. Add some fresh mozzarella or goat cheese. Asian style roast duck glazed with hoisin sauce and served with fried rice, stir fried veggies makes for a delicious meal. Duck with polenta and grilled veggies with olive oil and fresh herbs. Tex-Mex duck rubbed with a spicy rub and served with roasted tomato salsa, warm flour or corn tortillas with duck can't get any better than that. India style with rub of orange zest, cumin and curry with basmati rice, mmmmm thinking about it makes me hungry. Caribbean jerk give duck a tropical and exciting flavor, served with mango papaya chutney, spicy black bean and rice salad or fried plantains. Let your imagination run wild.
Duck with Cherry Sauce
4 (6 oz.) duck breasts
salt and freshly ground black pepper
olive oil
1 large shallot, finely diced
1/2 cup dry red wine
1/4 cup chicken stock
8 oz. Bing cherries, pitted, stemmed and halved
1 Tbl. balsamic vinegar
2 tsp. honey
1 Tbl. cold butter
Preheat oven to 400 degrees. Score the fat on top of the duck in a crosshatch, scoring only the fat not the meat. Season both sides well with salt and pepper. Into a nonstick saute pan over medium add the duck breasts skin side down and leave alone for about 10 minutes or until skin is golden and fat has rendered. Remove pan from heat and turn over duck, pour off excess fat and retain. Place the duck skin side up into pan and place into oven for about 12 minutes. Remove and let rest for 10 minutes. Sauce; into a saucepan add a drizzle of olive oil and shallots, sauteing for about 2 minutes. Add wine, stock and cherries bringing to a boil. Add vinegar, taste and season with salt and pepper. Reduce to simmer and cook about 20 minutes to thicken. Remove 1/2 cup of liquid and cherries and puree in a blender or food processor. Return mixture to sauce and stir in honey and butter. Thinly slice the duck on diagonal and place onto serving platter, pour over the sauce. Serve with sliced potatoes you have cooked in the retained duck fat so they get browned and crispy (oh my gosh these are good!) a nice tossed salad and bottle of great Beaujolais wine, maybe some French bread too.
Grand Marnier Roasted Duck Breasts
6 skinless duck breast fillets
olive oil
salt and freshly ground black pepper
1/2 tsp. ground coriander
1 Tbl. sugar
1 cup fresh orange juice, stained
1 Tbl. orange zest
1/3 cup Grand Marnier
3/4 cup chilled butter, cut into pieces
4 scallions, thinly sliced lengthwise
Rub duck with olive oil, salt, pepper and coriander. Cover with plastic wrap and refrigerate for 2 hours. Into a large saute pan, add duck and cook about 8 minutes per side. Remove to plate and tent with foil resting for about 10 minutes. Sauce; into a saucepan add orange juice, sugar, zest and half of the Grand Marnier. Bring to a boil, then reduce to simmer until reduced by 3 Tbl. Remove from heat and whisk in the butter a few pieces at a time then whisk in remaining Grand Marnier. Slice duck thinly on diagonal and place onto serving platter, spoon sauce ever top and garnish with shredded scallions.
Duck Sauced Meatballs
2 shallots, finely minced
2 lbs. ground duck
1 cup breadcrumbs
3 garlic cloves, finely minced
2 eggs
2 Tbl. teriyaki sauce
Tabasco
Sauce
1 cup orange marmalade
3 oz. Grand Marnier
1 tsp. red pepper flakes
Green leaf lettuce leaves
1 orange sliced thinly
fresh parsley, chopped, garnish
Meatballs; into a saute pan add drizzle of oil and add 1 shallot and garlic cooking to soften. Pour this into a large bowl and add duck meat, breadcrumbs, eggs, teriyaki sauce and splash of Tabasco, mix well to combine and place into refrigerator for about 20 minutes. Sauce; into a saucepan add drizzle of oil and remaining shallot and cook to soften. Add marmalade and orange liqueur stirring and cooking for about 10 minutes, keep warm. Remove and add red pepper flakes. Preheat oven to 325 degrees. Form meatballs into small rounds and place onto baking sheet baking for about 10 minutes. Remove from oven and mix with sauce. Place lettuce onto serving platter and add meatballs with sauce, garnish with parsley and orange slices.
Asian Style Duck Salad
6 skinless boneless duck breasts
Dressing
1/4 cup vegetable oil
1/4 cup fish sauce
2 Tbl. brown sugar
1/3 cup fresh lime juice
4 garlic cloves, minced
1/3 cup fresh mint, minced
1/2 tsp. red pepper flakes
salt and freshly ground black pepper
1 head of romaine hearts, chopped
2 heads red leaf lettuce, torn
6 large red radishes, thinly sliced
1 cup fresh cilantro leaves
1 red bell pepper, seeded and thinly sliced
1/2 small red onion, thinly sliced
4 scallions, thinly sliced on diagonal including green part
Rub the duck with some olive oil and season on both sides with salt and pepper. Place into a hot saute pan and brown on both sides, you still want a touch of pink in the duck. Remove to work surface and allow to cool, then slice thinly on diagonal into strips and place into a bowl. Dressing; into a jar with lid add fish sauce, sugar, lime juice, garlic, mint, pepper flakes, black pepper and oil shaking well to combine. Taste and adjust flavorings. Pour half of the dressing over sliced duck and toss to coat, cover and refrigerate for about 1 hour. Into a large bowl add lettuces, radishes, cilantro, bell pepper, onion, scallions and remaining dressing tossing to combine. Pile onto serving platter and add duck shaking off excess dressing.
Duck Burgers
1 lb. ground duck meat (if you can't find ground duck take 6 boneless skinless duck breasts and place into food processor and pulse
1/2 lb. ground pork (optional, but I like it)
1 oz. duck fat
5 scallions, finely sliced including green part
2 tsp. fresh ginger, peeled and grated
salt and freshly ground black pepper
2 Tbl. hoisin sauce
1 garlic clove
pinch of red pepper flakes
2 tsp. vegetable oil
Accompaniments; Swiss cheese, slices of cooked bacon, Butter lettuce, Avocado thinly sliced, thinly sliced red onion, rolls buttered, mayonnaise
Into a bowl combine duck, pork, scallions, ginger, duck fat, salt and pepper. Form into patties and either grill or cook in a skillet. Top with cheese to melt. Butter buns and toast. Place condiments you enjoy onto buns and add burgers. Serve with crisp fried french fries, curried slaw and glass of crisp Zinfandel.
Duck Breasts with Port (I love cooking with port)
4 (6 oz.) duck breasts
salt and freshly ground black pepper
1 tsp. ground coriander
1/2 cup tawny port
1/4 cup orange juice
1/4 cup sugar
1 Tbl. butter
Preheat oven to 400 degrees. Rinse duck in cold water and pat dry with paper towels. Season both sides with salt and pepper. Into a large oven proof saute pan add a drizzle of oil and add duck to brown on each side for about 6 minutes. Place pan into oven and cook roasting for about 12 minutes. Remove and set aside to rest for a few minutes before slicing. Sauce; into a saucepan add port, orange juice and sugar bring to a boil, then reduce to simmer whisking occasionally to thicken. Whisk in butter. Slice the duck breasts and place onto a serving platter, spoon some sauce over and serve remaining on side.
Duck Wraps
1 duck, roasted and shredded (I purchase one at the Asian grocer already roasted)
5 scallions, thinly sliced on diagonal including green part
1 (8 oz.) can crushed pineapple, drained well
1/3 cup plum sauce (easily found in Asian grocery stores)
2 ripe sweet plums, pitted and thinly sliced
2 Tbl. honey
pinch of salt
1 Tbl. rice wine vinegar
pinch of red pepper flakes
1 tsp. toasted sesame oil
1 English cucumber, peeled, seeded and thinly sliced (moon shape)
1/4 cup sesame seeds, lightly toasted
1 head Boston lettuce, rinsed in cold water, patted dry and separated into lettuce cups
fresh mint leaves, chopped
fresh cilantro, chopped
Into a saucepan add pineapple, plum sauce, salt, vinegar, red pepper flakes, honey and sesame oil, cooking and stirring for about 5 minutes. Taste and adjust flavorings. Add duck meat and scallions stirring to heat through. To serve; take a lettuce leaf and add a little of the sauce/meat, the top with slices of plum, cucumbers and sesame seeds, to with mint and cilantro. These are so delicious!
Omelet Wraps - love these
6 eggs
6 scallions, thinly sliced on diagonal including green part
1/3 cup fresh cilantro, rough chop
1 red Thai chili, seeded and minced
2 tsp. tamarind paste
2 Tbl. coconut milk
1 tsp. brown sugar
pinch of salt
6 Tbl. hoisin sauce
vermicelli rice noodles
1/2 roasted duck, shredded (or you can use rotisserie chicken)
1/2 English cucumber, lightly seeded and cut into matchsticks
1/3 cup fresh mint leaves, chiffonade
Into a bowl combine eggs, scallions, 2 Tbl. cilantro, chili, tamarind, coconut milk, sugar, salt and beat to combine. Into a 6-inch saute pan over medium low add 1 tsp. oil. With a small ladle, add a small amount of the egg mixture swirling it quickly to thinly cover the base of the pan (as you would do making a crepe). When underside is golden and top is set about 2 minutes turn out onto a plate to cool and continue making 5 more. Into a bowl add the dry noodles and pour boiling water over to soak about 8 minutes, then pour cool water over, drain well and cut into about 1-inch lengths. Lay one omelet browned side down and spread 1 Tbl hoisin over top. Lay about 1 Tbl. of noodles, some duck, cucumber, some cilantro and mint and roll up firmly as in a burrito. Cut in half on diagonal and continue making remaining. These are great for appetizers, dinner, snacks, etc. Serve with extra hoisin.
Delicious Duck Soup - this is nice for Christmas eve dinner
1 lb. boneless, skinless duck breasts, cut into 1 pinch pieces
1/2 lb. ground duck sausage
1 large shallot, minced
2 garlic cloves, finely minced
2 celery stalks, sliced
3 large sweet potatoes, peeled and medium dice
2 Granny Smith apples, peeled, cored and diced
3 cups chicken stock (good quality)
salt and freshly ground black pepper
2 cups whole milk
3 Tbl. all purpose flour
1/2 cup heavy whipping cream
Into a large Dutch oven add good drizzle of olive oil and pat of butter. Add duck meat and cook for a few minutes stirring. Remove and set aside. Add ground sausage and cook to brown, add shallots and cook stirring for a few minutes, add garlic, celery and flour stirring and cooking for about 1 minute. Whisk in stock, add sweet potatoes and apples, bring to a boil and cover and cook about 15 minutes. Add milk and cream, season with salt and pepper, stir in cooked duck meat. Note; this is also good if you add a touch of curry paste. Serve with a mixed greens salad and French bread with some good white wine for a lovely meal.
Crisp Roast Duck with Blueberry Sauce - this is a Nigella Lawson recipe I tried and loved
Sauce
1 Granny Smith apple, peeled, quartered and cored
1/2 onion (I used shallot)
2 cups fresh blueberries
1/2 cup light brown sugar, packed
1/2 cup sugar
1/2 tsp. ground star anise
zest of 1 lime
zest of 1 orange
1/2 cup white wine vinegar
Duck
2 whole ducks, trimmed of excess fat, giblets discarded
Sauce; place apple into food processor with onion and finely chop. Place into a saucepan blueberries, sugar, star anise, zests, vinegar and onion mixture. Bring to a boil then reduce to simmer for about 30 minutes. Place sauce into a clean jar and cover to cool. Duck; heat oven to 325 degrees. Place the ducks onto a roasting pan and cook uncovered for 3 hours, occasionally draining fat off in pan. Raise heat to 400 and roast an additional 30 minutes for a crisp skin. Remove duck to carving board, rest for a few minutes and cut into pieces. Cut meat away from rib cage discarding rib bones. Arrange on serving platter, crisp skin side up and serve with sauce which you have warmed.
Louisiana Duck Etouffee
1 cup all purpose flour
1 cup vegetable oil
1 cup celery, finely chopped
1 large onion, finely chopped
2 garlic cloves, minced
1/2 red bell pepper, seeded and finely chopped
1/2 green bell pepper, seeded and finely chopped
2 tsp. dried thyme
3 bay leaves
1/2 cup fresh parsley, chopped
salt and freshly ground black pepper
1/4 tsp. cayenne
6 cups either rich duck or chicken stock
2 Tbl. tomato paste
3 cups andouille sausage, cut into pieces
5 cups roasted duck meat, chopped, or you can also use chicken
Tabasco
Into a large Dutch oven add oil and heat, whisk in flour and cook to achieve a dark brown roux, but do not burn, this will take about 20 minutes or more to achieve. Don't rush and don't burn or you will have to start over. Reduce heat to low and add stir in the tomato paste cooking about 1 minute, add the holy trinity; onion, garlic and bell peppers. Stir to combine and add pepper, thyme, bay, salt and cayenne. Add stock a little at a time and stir to combine. Add sausage and simmer for about 30 minutes, stirring occasionally, add the duck meat and stir well simmering for about 10 more minutes, stir in parsley, taste and season with Tabasco. Serve with steamed white rice and oven baked cornbread.
Delicious Duck and Berry Salad
3 duck breasts, boneless and skinless
4 slices thick cut bacon, sliced
8 cups mixed greens
1 small red onion, thinly sliced
salt and freshly ground black pepper
2 cups fresh strawberries, halved
2 juicy oranges, peeled and sectioned, be sure to remove white part
Walnuts or pecans, lightly toasted
Homemade cornbread croutons
Dressing
1/3 cup fresh orange juice
1 tsp. orange zest
1 Tbl. orange marmalade
2 Tbl. honey
2 Tbl. white wine vinegar
1/2 cup vegetable oil
salt and freshly ground black pepper
2 tsp. Dijon
Dressing; place ingredients into a jar with lid and shake well, taste and adjust flavorings. Salad; into a saute pan, add bacon and cook to brown and crisp, remove to paper towels. Season the duck with salt and pepper and place into a hot saute pan drizzled with a touch of oil and brown on each side cooking to desired doneness. I personally like my duck a little more cooked than most. Remove from pan to cool slightly and slice on diagonal into thin slices. Place greens into a large bowl and add berries, oranges, slices of onion, drizzle with some dressing and toss. Place this mixture onto a serving platter, top with duck, bacon, more red onions and drizzle with more dressing, add nuts and croutons.
Easy Duck Thai Curry
6 duck breasts, skin and bones removed
3 Tbl. five-spice powder
2 Tbl. sesame oil
1 large juicy orange, zested and juiced
1 large butternut squash, peeled and cubed (about 1 1/2-inch cubes)
1/4 cup Thai red curry paste
1 cup chicken stock (good rich quality)
2 Tbl. Thai fish sauce
1 to 2 Tbl. palm sugar or light brown sugar (add 1 Tbl. first then taste and decide if you want more)
1 1/2 cups coconut milk
2 fresh Thai red chilies, seeded and thinly sliced
4 kaffir lime leaves, torn
1 handful of cilantro rough chopped, (garnish) extra sprigs for garnish
Cooked white rice, accompaniment
Fresh limes, cut into thick wedges, (garnish)
Aromatic Chinese Barbecued Duck
1 (4 lb.) duck
1/2 cup hoisin sauce (divided)
1/2 cup soy sauce
1/4 cup mirin
3 Tbl. honey
1 tsp. toasted sesame oil
1/4 tsp. hot chili oil
1 garlic clove, minced
1 tsp. fresh ginger, peeled and minced
1/4 cup orange juice
Prick the skin of the duck all over with a sharp knife. Into a bowl combine 1/4 cup hoisin, soy, mirin, honey, sesame oil, chili oil, garlic and ginger in a saucepan over low heat. Simmer for about 6 minutes. Place the duck in a shallow baking pan and add HALF of the sauce coating the duck. Marinate overnight, turning frequently. Preheat oven to 425 degrees. Place the marinated duck (discard marinade) into a shallow roasting pan and cover with foil. Roast for 35 minutes, then remove foil and prick the duck again. Place back into oven uncovered for about another 35 minutes. Remove and let stand for about 10 minutes. Stir the orange juice into the remaining hoisin mixture. Carve the duck into thin slices and serve with hoisin sauce for dipping.
One of my favorite meals - Mu Shu Duck or (also can use chicken or pork) when Jerry and I used to entertain a lot in S. CA I would always use this as a go to menu item, everyone loved it and they taste so good.Pancakes - if you don't want to make the pancakes you can use thin flour tortillas, they don't taste the same, but will work
1 cup all purpose flour
1/2 cup boiling water
1 1/2 tsp. sesame oil
Combine flour and water into a bowl and then knead until mixture forms a smooth, stiff dough. Roll dough into a 6-inch log and cover with plastic wrap resting for 30 minutes. Cut log into 12 equal portions and roll onto floured surface into 3-inch pancakes. Brush oil onto 6 pancakes and press remaining pancakes onto the original 6 and roll each into 6-inches. Cover with damp clean kitchen towel. To cook heat a large saute pan over medium and cook pancakes until dry and blistered about 1 minute per side. Remove and cool.
Duck
1/4 cup hoisin sauce
3 Tbl. soy sauce
1 Tbl. dry sherry
2 tsp. garlic chili paste
2 tsp. cornstarch
1 tsp. sesame oil
freshly ground black pepper
2 eggs, beaten
2 large duck breasts
5 scallions, thinly sliced including green part
1 Tbl. fresh garlic, peeled and minced
2 garlic cloves, minced
2 Tbl. water
6 cups napa cabbage, shredded
Scallions, thinly sliced for garnish
Hoisin sauce, for garnish
Fresh cilantro, chopped for garnish
Preheat oven to 375 degrees. Into a bowl whisk the hoisin, soy, sherry, garlic paste, cornstarch, 1 tsp. sesame oil and pepper. Into a wok heat a drizzle of peanut oil until it shimmers. Stir-fry eggs until cooked through and place onto a plate. Add another drizzle of oil, season duck with salt and pepper and cook to brown on each side and cooked through. Stir-fry the scallions, garlic and ginger for about 1 minute, add carrot, bell peppers and water and cook about 2 minutes. Add cabbage sauce, eggs and stir-fry for about 3 minutes. Place duck onto cutting board and shred or slice very thinly. Place some of the mu shu mixture onto a pancake, top with some duck, scallions, cilantro and extra hoisin. Roll up like a burrito and take that first luscious bite.
Duck Sandwiches
3 duck breasts, place into freezer for a couple of hours, then remove and with a sharp knife slice very thin
1/4 cup olive oil
4 Tbl. red wine vinegar
2 tsp. Dijon
salt and freshly ground black pepper
1 large red bell pepper, seeded and thinly sliced
1 large white onion, thinly sliced
2 garlic cloves, minced
Tabasco
Pepper jack cheese, sliced
4 Ciabatta rolls
Into a bowl add half of the oil and red wine vinegar, Dijon, salt and pepper whisk to combine. Add duck slices and toss to coat. Cover and refrigerate to marinate for 2 hours. Heat a large saute pan over medium high. Add drizzle of oil, add onions, peppers and garlic cooking and stirring to get onions golden brown. Remove to a plate. Add duck to pan and stir cooking for a few minutes to brown up. Season with Tabasco and them add the onion mixture back to pan. Butter the buns and heat up. Place the toasted buns onto baking sheet and pile on the duck mixture between the rolls and add cheese on top. Place under broiler to let cheese melt and get bubbly. Serve with Asian slaw, see below.
Sweet and Sour Duck
5 boneless skinless duck breasts, cut into large chunks
2 Tbl. shaoxing wine
1 large green bell pepper, seeded and cut into chunks
1 large red bell pepper, seeded and cut into chunks
4 scallions, sliced 2-inch diagonals including green part
3 garlic cloves, minced
2 cups fresh pineapple, peeled and cut into large chunks
Batter
8 Tbl. cornstarch
1 cup water
1 tsp. baking powder
Sauce
1/4 cup ketchup
1/4 cup chili sauce (I like Sambel Oelek)
2 tsp. plum sauce (easily found at Asian grocers)
1 tsp. Worcestershire sauce
1 tsp. rice vinegar
1 tsp. oyster sauce
1/4 cup water
1 tsp. cornstarch
4 Tbl. oil
Fresh cilantro, chopped for garnish
Steamed rice
Place the duck into a bowl and add 2 Tbl. shaoxing wine and marinate for 10 minutes. Into another bowl whisk the batter and add duck to batter. Whisk the sauce ingredients together. Into a wok or deep sided saute pan, add oil and heat to hot. Shake off excess batter and place some of the duck into oil and fry, remove to paper towels and continue frying duck. Remove most of the oil from pan and add garlic and bell peppers, stir frying for a few minutes, add sauce and bring to a boil. Add cooked duck, pineapple and scallions stirring to combine. Remove to serving bowl and serve with steamed white rice sprinkled with some fresh cilantro.
Curried Duck
1 (13 oz.) can coconut milk
1 Tbl. lemongrass (white part only) minced
1 1/2 Tbl. fresh ginger, peeled and minced
2 garlic cloves, minced
1 large yellow onion, thinly sliced
4 hot chilies, chopped
1/4 cup red Thai curry paste (Asian grocers carry this if you can't locate in your regular grocer)
2 Tbl. fish sauce
1 1/2 lbs. russet potatoes, peeled and large dice
2 Tbl. brown sugar
1 1/2 cup fresh pineapple, large chunks
1 lb. duck with skin on, thinly sliced
2 Tbl. fresh lime juice
1/2 cup fresh cilantro, chopped
1 1/3 cups cold water
Fresh limes, sliced for garnish
Into a large Dutch oven add a good drizzle of peanut oil over high. Add duck skin side down to render fat and get browned, turn over and continue cook for a few minutes. Remove duck to cutting board and let rest. Make sure the pan is still hot and add lemongrass, ginger and garlic and stir for about 1 minute. Add onion and chilies and stir for about 2 minutes, then mix in curry paste. Stir the paste about 2 minutes. Pour in coconut milk and whisk to combine. Add cold water and stir to combine. Add fish sauce and potatoes, cover and simmer for about 20 minutes. Add pineapple and sugar, taste and adjust salt taste with a little more fish sauce. Remove the skin from the cooled duck and slice duck into thin slices or cut into chunks, whatever you prefer. Continue cooking the curry mixture for a couple of minutes then add sliced duck cooking for a few minutes to warm through. Add cilantro and lime juice, taste and adjust flavorings. Serve over steamed rice. Raita (see raita recipe below) with some grilled naan bread. I also like steamed or grilled cauliflower with a drizzle of fresh lime juice.
Tandorri Duck Kabobs (you can also use chicken)
1 lb. boneless skinless duck breasts, cut into 1-inch pieces
Marinade
1/2 cup plain Greek yogurt
1 Tbl. fresh ginger, peeled and chopped
2 garlic cloves, minced
2 tsp. Garam Masala
1 tsp. coriander, ground
1 tsp. ground cumin
salt and freshly ground black pepper
1 tsp. paprika
1/4 tsp. turmeric
2 tsp. fresh lemon juice
2 tsp. vegetable oil
Raita
1 cup plain Greek yogurt
1/2 English cucumber, shredded
1 tsp. ground cumin
3 Tbl. fresh cilantro, chopped
salt and freshly ground black pepper
You will also need wooden skewers soaked in cold water about 30 minutes. Place all marinade ingredients into a food processor and blend to smooth consistency. Place into a glass baking dish and add duck or chicken stirring to coat the meat. Cover and place in refrigerator for about 4 hours or overnight. Brush your grill with some oil and preheat to medium. Thread duck onto skewers and grill, turning occasionally to get a nice brown or charred (what I love). Remove from grill and tent to keep warm. Raita; into a bowl add ingredients and mix to combine, taste and adjust flavorings. Cover and chill to serve. Place skewers onto serving platter and garnish with sprigs of fresh cilantro. Serve with steamed rice, raita and grilled naan bread.
A Few Good Sides to Serve with Duck
Refreshing Corn and Avocado Salad
5 large ears of sweet corn on the cob
1 small red onion, diced
1/2 red bell pepper, seeded and diced
1 large ripe avocado, peeled, pitted and diced
1/2 cup fresh basil, chiffonade
2 garlic cloves, finely minced
salt and freshly ground black pepper
Tabasco
Vinaigrette
2 Tbl. white wine vinegar
1/2 cup fresh lime juice
salt and freshly ground black pepper
1 tsp. honey
olive oil, to taste (I like a more vinegary taste)
Shuck the cobs and place onto a hot grill to slightly char, turning with tongs. Remove and place onto a clean kitchen towel to cool slightly, then with a sharp knife slice off kernels and place into a large bowl. Add red onion, bell pepper, basil, garlic, avocado and mix to combine. Vinaigrette; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings. Pour vinaigrette over salad and toss, taste and add Tabasco and more salt or pepper if needed.
Curried Slaw
3 cups napa cabbage, thinly sliced
1 cup fresh pineapple, diced
1/2 cup red radishes, chopped
1/2 cup mayonnaise
2 tsp. red curry paste
1 Tbl. fish sauce
2 Tbl. fresh lime juice
1/4 cup salted peanuts, rough chopped
1/4 cup fresh cilantro, chopped
Into a large bowl whisk the mayonnaise, curry paste, fish sauce and lime juice, taste and adjust flavorings. Add cabbage, pineapple and radishes tossing with dressing to combine. Add cilantro and pour into a bowl. Garnish with peanuts.
Creamy Fresh Mashed Potatoes - oh my gosh I love these!
8 large Yukon Gold potatoes, peeled and cut into chunks
salt and freshly ground black pepper
butter, soft and olive oil
heavy whipping cream
1/2 cup fresh parsley, finely chopped
1 fresh lemon, zested
Into a pot of boiling salted water add potatoes and cook until tender. Drain well and place back into pot. Add butter and good drizzle of olive oil. Mash well and stir in a little whipping cream at a time to get the desired consistency. Stir in parsley and lemon, taste and adjust flavorings.
Tossed Salad with Orange Dressing
2 avocados, peeled, pitted and chopped
2 cups honeydew melon, peeled, and chopped
6 cups romaine hearts, chopped
2 cups baby spinach
few slices shaved red onion
1/2 cup sliced almonds, lightly toasted
Croutons (homemade are best)
Dressing
1/3 cup fresh orange juice
1 Tbl. honey
2 Tbl. white wine vinegar
2/3 cup olive oil
salt and freshly grind black pepper
Dressing; into a jar with lid add ingredients and shake well to combine. Taste and adjust flavorings. Salad; onto a platter, mix romaine and spinach together, top with onion, avocados, honeydew and drizzle over dressing. Top with almonds and croutons. Note; since I like crisp bacon so well I occasionally add some cooked sliced bacon pieces on top.
1 cup basmati rice
1 1/2 cups cold water
1 large white onion, thinly sliced
2 Tbl. vegetable oil
1 bay leaf
1/2 tsp. cumin seeds
2 cloves, finely minced
1 cardamon pod
1/2-inch cinnamon stick
2 cups carrots, grated
salt and freshly ground black pepper
Rinse the rice under cold water and then let soak in 1 cup of water for about 15 minutes then drain. Into a Dutch oven add vegetable oil, add bay leaf, cumin, cloves, cardamon pod and cinnamon. Cook until spices darken just a few seconds then add the onions and saute to brown for about 10 minutes. Add carrot and saute 5 minutes, add rice and 1 1/2 cups water and salt. Stir, increase heat to high and bring to a boil. Cover and reduce to simmer cooking for 20 minutes. Turn off heat and let stand covered for 5 minutes. Remove cinnamon stick, bay leaf and cardamon pod. Uncover, fluff and serve.
Chutney - this is great on duck burgers or grilled duck
4 large firm red Bartlett pears
1/3 cup dried cranberries
1/2 cup golden raisins
1/4 to 1/2 cup brown sugar (I don't like too sweet so I start with 1/4 cup)
1/4 cup cider vinegar
1/4 cup pear nectar
2 tsp. fresh ginger, peeled and minced
salt and freshly ground black pepper
1/8 tsp. ground allspice
pinch of ground cinnamon
Peel, core and chop pears into medium dice, add to large saucepan along with cranberries, raisins, brown sugar, vinegar, pear nectar, ginger, salt, pepper, cinnamon and allspice. Cover and bring to boil over high, then immediately reduce to simmer covered and cook about 10 minutes. Uncover and simmer about 4 minutes to thicken. If not using immediately, cover and chill.
Easy Delicious Baked Beans - go well with duck burgers
6 slices thick cut smoked bacon, sliced
1 large white onion, diced
3 garlic cloves, minced
1 medium red bell pepper, seeded and diced
1 medium yellow bell pepper, seeded and diced
1 (15 oz.) can red kidney beans, drained and rinsed in cold water
1 (15 oz.) can cannelloni beans, drained and rinsed in cold water
2 (15 oz.) cans Vegetarian baked beans with juice or sauce
1/3 cup brown sugar, packed
3 Tbl. cider vinegar
1/3 cup ketchup
1/4 cup molasses
Tabasco, to taste
2 Tbl. Dijon or yellow mustard (I like to use both)
Preheat oven to 350 degrees. Into a large saute pan add bacon and cook to brown and crisp, remove to paper towels to drain. Add onion, peppers and garlic, cooking about 6 minutes. Remove with a slotted spoon to a deep sided baking dish, along with bacon. Add beans, brown sugar, ketchup, vinegar, molasses, Tabasco and mustard mixing to combine. Taste and adjust flavorings. Bake for about 1 hour.
Asian Style Carrots - love these
3 lbs. whole carrots, peeled and sliced on diagonal into 1-inch pieces
2 tsp. sugar
6 Tbl. butter
salt and freshly ground black pepper
1/4 tsp. Chinese 5 spice powder
4 tsp. fresh garlic, peeled and minced
4 tsp. toasted sesame oil
1 Tbl. sesame seeds, lightly toasted
Preheat oven to 350 degrees. Into a baking dish melt butter and add carrots, sugar, salt, pepper, Chinese spice and mix well to combine. Place into oven and roast about 45 minutes, stirring occasionally. After 45 minutes, stir in ginger and cook an additional 10 minutes, then stir in sesame oil and seeds cooking about 5 minutes. Remove, taste and adjust flavorings, serve.
Grilled Bell Pepper and Onion Salad
3 large red bell peppers, slice lengthwise, remove seeds and stems
3 large orange bell peppers, slice lengthwise, remove seeds and stems
1 large yellow bell pepper, slice lengthwise, remove seeds and stem
3 large sweet white onions, peeled and thick sliced about 1/2-inch
1/2 cup olive oil
1/4 cup balsamic vinegar
2 garlic cloves, finely minced
salt and freshly ground black pepper
1/2 tsp. sugar
1/2 cup fresh basil leaves, chiffonade
1/2 cup goat cheese, crumbled
Red leaf lettuce leaves, rinsed in cold water and patted dry with paper towels.
Preheat grill. Rinse peppers in cold water after you have remove seeds and stems. Pat dry with paper towels. Place skin side down onto grill and cook to char about 10 minutes. Run a long wooden pick through onions and place onto grill to char, turning after charred on each side. Remove peppers and place into a bowl and cover letting rest 10 minutes. After 10 minutes, place peppers over bowl and peel and discard skins from peppers the with a sharp knife slice into long thick strips. Place into bowl with any of the accumulated juices. Remove picks from onions and chop into pieces Dressing; into a jar with lid add oil, vinegar, garlic, salt, pepper, sugar and shake well to combine, taste and adjust flavorings. Place lettuce leaves onto serving platter. Pour dressing over peppers and charred onions and toss to combine. Pour onto lettuce leaves and garnish with goat cheese and fresh basil.
Bon Appetit
"You are the salt of the earth. But if the salt loses its saltiness, how can it be made salty again? It is no longer good for anything, except to be thrown out and trampled underfoot. You are the light of the world. A town built on a hill cannot be hidden. Neither do people light a lamp and put it under a bowl. Instead they put it on its stand, and it gives light to everyone in the house. In the same way, let your light shine before others, that they may see your good deeds and glorify your Father in heaven." - Matthew 5:13-16
'This is my commandment, that you love one another as I have loved you." - John 15;12
"Bear one another's burdens, and so fulfill the law of Christ." - Galatians 6:2
"Whoever has a bountiful eye will be blessed, for he shares his bread with the poor." Proverbs 22:9
"But if anyone has the world's goods and sees his brother in need, yet closes his heart against him, how does God's love abide in him?" - 1 John 3:17
"Do not neglect to do good and to share what you have, for such sacrifices are pleasing to God." - Hebrews 13:16
"Give and it will be given to you. Good measure, pressed down, shaken together, running over, will be put into your lap. For with the measure you use it will be measured back to you." - Luke 6:38
