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Baked Porgy with Basil Recipe
| Fish And Seafoods
Type: Baked Porgy with Basil Free Cooking Recipe - Fish And Seafoods All good! Ingredients / Directions 4 (3/4 pound) porgies (scup(s))wholescaled, finnedgilled and cleaned3 tablespoons butter or margarine3 tablespoons shallots or green onionsminced3/4 teaspoons salt1 cup(s) dry wh
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florentine minestrone
| General Recipes
Cooking receipe to make florentine minestrone under category General Recipes. You may find some video clips related to this receipe below.florentine minestroneitalian2 tablespoons olive oil25g streaky bacon diced2 onions chopped2 leeks sliced300g carrots diced600gturnips diced1/4 celeriac root (opti
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Snow Capped Berry Crisp Recipe
| Pies And Pastries
Type: Snow Capped Berry Crisp Free Cooking Recipe - Pies And Pastries the best! Ingredients / Directions Menu idea: Add festive cookie stars that kids will love. Start with sugar cookie mixcut dough into starsfrost and decorate with colored sugar.1 package yellow cake mix1/2 cup(s) bu
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Dates ''N Stuff Apples Recipe
| Breakfast
Type: Dates ''N Stuff Apples Free Cooking Recipe - Breakfast the best! Ingredients / Directions 1/3 cup(s) dateschopped2 Tbsp low fat granola2 Tbsp walnutschopped2 Tbsp brown sugar5 Tbsp orange juice4 teaspoon margarinemelted1/4 cup(s) water2 teaspoon lemon juice1 teaspoon grated oran
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Cooking receipe to make roast duck with sweet red wine under category General Recipes. You may find some video clips related to this receipe below.
roast duck with sweet red wine
Anatra arrosto al vino rosso
italian
river cafe cook book
3 ducks with their livers
3 handfuls fresh rosemary leaves very finely chopped
3 handfuls fresh sage leaves very finely chopped
sea salt and freshly ground black pepper
1 bottle sweet red wine (such as Aleatico di Puglia)
2 tablespoons olive oil
2 garlic cloves peeled and chopped
Fill a saucepan large enough to hold all the ducks with water and bring to the boil.
Lower the heat to a simmer and immerse the ducks.
Leave small ducks in for 5 minutes; larger fattier ones for 7 ti 8 minutes.
Remove the ducks and hang over a dish to collect the liquid fat that will drip out.
Allow to drip for 30 minutes longer if possible.
Using a hairdryer blow hot air over the skin surface to assist the release of the fat.
Mix together the rosemary and sage with a generous amount of salt.
Roughly chop the duck livers then place in a blender with 250ml of the wine 2 tablespoons of the herb and salt mixture the olive oil and garlic.
Blend until you have a thick liquid.
Pour a third of the liver and herb mixture into the tail cavity of each duck swirling it around to coat the interior.
Push the tail into the cavity to close it.
Then rub every part of the skin with the remaining herb and salt mixture; this should adhere well as the ducks will be very greasy.
Preheat the oven to 220C/430F/Gas 7.
Place the ducks on wire racks inside roasting trays breast side up and roast for 30 minutes the skin should quickly begin to brown.
Then lower the oven temperature to 190C/375F/Gas 5.
Turn the ducks over and continue to roast for about an hour.
The ducks are cooked when the flesh comes away from the bone and the skin is crisp.
Pour off the duck fat from the trays but keep the juices if any most of the juice will be inside the ducks held in by the tail.
Pour the juices into the tray add the remaining wine and boil to reduce to a syrup.
Season well.
Serve this as a sauce with the duck.
Buy small Gressingham ducks and allow half a duck per person. The ducks are blanched before roasting to release the excess fat.
Serves 6
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