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gooseberry jam
| Aga Recipes
Cooking receipe to make gooseberry jam under category Aga Recipes. You may find some video clips related to this receipe below.gooseberry jam1.8 kg gooseberries topped tailed and washed 600m1 water 1.8 kg granulated sugar small knob of butterPut the gooseberries and the water in a large preserving
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Cranberry Tart Recipe
| Dessert
Type: Cranberry Tart Free Cooking Recipe - Dessert Um! Yummy! Ingredients / Directions 2 cup(s)s fresh cranberrieschopped 1/2 cup(s) walnutschopped 1-1/2 cup(s)s sugar 1 cup(s) flour 1/4 teaspoon salt 3/4 cup(s) (1-1/2 sticks) buttermelted 2 eggslightly beaten 1 teaspoon grated oran
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Ebingers Blackout Cake
| Copycat Complete
Cooking receipe to make Ebingers Blackout Cake under category Copycat Complete. You may find some video clips related to this receipe below.For the cake:1/2 cup unsweetened Dutch-process cocoa, or Hersheys European2 Tablespoons boiling water2 ozs. unsweetened chocolate (2 squares), chopped3/4 cup mi
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Clarke Cheesecake Pie
| Pie s 4U
Cooking receipe to make Clarke Cheesecake Pie under category Pie s 4U. You may find some video clips related to this receipe below.Clarke Cheesecake Pie A no bake pie with the creamy taste of a cheesecsake. Ingredients:
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Cooking receipe to make duck breasts with cinnamon plum sauce under category Aga Recipes. You may find some video clips related to this receipe below.
duck breasts with cinnamon plum sauce
450g red plums
2 small onions
duck breast fillets about 1kg total weight
salt and freshly ground black pepper
3/4 level tsp ground cinnamon
vegetable oil
300ml red wine
25g butter
1/2 level tsp caster sugar
4 level tsp redcurrant jelly
juice of 2 medium oranges
1 tbsp red wine vinegar
300ml chicken stock
caramelised plum slices and thyme sprigs to garnish
Reserve two plums for the gamish; halve and stone the others then roughly chop; finely chop the onions.
Using a sharp knife remove the silvery membrane from the fleshy side of the duck breasts.
Season with salt and pepper and sprinkle with 1/2 level tspground cinnamon.
Turn over the duck breasts score the skin side (to release its fat during cooking) rub with a little oil and sprinkle with salt.
Place the duck skinside up in a shallow nonmetallic dish and pour 150ml wine around.
Leave uncovered in the fridge for at least 1 hour to marinate.
Heat the butter in a wide saucepan and cook the onions on the simmering plate for 3 to 4 minutes. Add plums sugar redcurrant jelly orange juice red wine vinegar stock marinade from the duck and the remaining ground cinnamon and red wine.
Bring to the boil and simmer in the simmering oven for 15 to 20 minutes or until very soft and well reduced.
Cool a little then pour into a food processor and process until smooth; sieve and return to the clean saucepan.
Preheat a heavy non stick frying pan and fry the duck breasts skinside down in batches on the simmering plate for 10 to 15 minutes until the fat runs and the skin is dark brown and crisp.
Turn the breasts over and cook for a further 3 to 4 minutes.
Using a slotted spoon transfer the duck breasts skinside up to a warmed serving dish.
Cover loosely with foil and leave in the simmering oven for 15 minutes so the flesh becomes evenly rosy.
Bring the plum sauce to the boil and bubble for 2 to 3 minutes.
To serve slice the duck thickly spoon the cinnamon plum sauce around and garnish with caramelised plum slices and thyme sprigs.
If you cant find magret use english duck breasts each weighing about 75g. Whether youre using magnets or english duck breasts allow an extra 5 minutes cooking time if you like your duck breasts cooked medium.
To caramelise plums slice the two reserved plums and toss them in a bag containing 30ml granulated sugar. Brush pieces of foil with duck fat. Lay the plums on the foil and place on the simmering plate. Cook uncovered for 1 to 2 minutes until brown then turn over and cook for a further minute. This impressive dish is ideal for special occasion entertaining.
Serves 6
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