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Almond And Raisin Pudding Recipe
| Dessert
Type: Almond And Raisin Pudding Free Cooking Recipe - Dessert This is a good one! Ingredients / Directions ? pound bread crumbs2 dozen almonds? pound raisins2 ounces of sugar2 ounces of flour? pint milk2 ounces of butter To prepare this Almond And Raisin Pudding Recipefirst blanch the
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Crispy Creamy Doughnuts Recipe
| Breakfast
Type: Crispy Creamy Doughnuts Free Cooking Recipe - Breakfast It's alright! Ingredients / Directions 1 can refrigerated plainregularinexpensive biscuitsPoke a hole in center of each biscuit. Deep fry until brown (or fry in skillet) turning doughnuts once. Do not crowd. Drain well on p
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amla chutney
| General Recipes
Cooking receipe to make amla chutney under category General Recipes. You may find some video clips related to this receipe below.amla chutneyemblica chutneyindian150g dried amla pieces soaked for 2 hours 8 tablespoons water 4 teaspoons sugar 1 teaspoon ginger pastelarge pinch chilli powder2 teaspoon
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Christmas Plum Pudding Recipe
| Holiday
Type: Christmas Plum Pudding Free Cooking Recipe - Holiday It's alright! Ingredients / Directions 1/2 cup(s) (1 stick) butterat room temperature1 cup(s) granulated sugar6 eggsat room temperature1/2 cup(s) chopped citron1 1/2 cup(s)s pitted pruneschopped1/2 cup(s) dark raisins1 cup(s)
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Cooking receipe to make roast duck with cherry sauce under category Aga Recipes. You may find some video clips related to this receipe below.
roast duck with cherry sauce
2 kg ovenready duck
fine sea salt and freshly ground black pepper
a little oil for basting
50g dried cherries
3 tbsp golden syrup
135 ml white wine vinegar
120 ml brandy
750 ml jellied chicken stock
125g pitted fresh or frozen cherries
Season the inside of the duck with salt and pepper.
Rub the skin of the duck with oil prick lightly and sprinkle generously with sea salt.
Put the dried cherries in a small bowl pour on 150ml boiling water and leave to soak.
Place the duck on a rack in the small roasting tin and slide onto the third set of runners in the roasting oven.
Roast for 1 1/4 to 1 1/2 hours or until the juices run clear when the thickest part of the thigh is pierced with a knife.
Baste the duck every 20 minutes during roasting and turn it onto its breast after 30 to 40 minutes.
Turn the duck onto its back for the last 10 minutes of cooking.
In the meantime heat the syrup in a wide flameproof pan on the simmering plate and cook to a deep brown caramel. Immediately pour on the wine vinegar and reduced by half.
Add 60ml of the brandy and bubble to reduce by half.
Pour on the stock bring to the boil and cook on the floor of the roasting ovenfor 25 to 30 minutes or until reduce by one third.
Add the fresh and dried cherries together with their soaking liquid and return to the ovenfor 5 minutes.
Lift the duck off the rack onto a serving platter and keep warm in the simmering oven.
Skim the fat off the cooking juices add the remaining brandy and bring to the boil on the simmering plate.
Add to the cherry sauce.
Carve the duck into portions and serve with the cherry sauce and vegetables of your choice.
If the chicken stock is not jellied it may be necessary to thicken the sauce with 2 tsp arrowroot mixed to a paste with 2 tbsp cold water at the end of cooking. Cook for 1 minute until slightly thickened. Reserve the duck fat to use for roasting potatoes.
Rosy pink tender slices of roasted duck breast are served on golden apple and potato cakes and accompanied by sauteed caramelised apple slices. The method used to cook the duck breasts encourages most of the fat to run out and the skin becomes deliciously crisp and brown. If possible buy the large french magrets one of these easily serves 2. Otherwise you will need 4 standard duck breasts.
Serves 4
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