HONEY BAKED HAM
| Copycat Complete
Cooking receipe to make HONEY BAKED HAM under category Copycat Complete. You may find some video clips related to this receipe below. HONEY BAKED HAMRecipe By : Famous RecipesServing Size : 1 Preparation Time :0:00Categories : Amount Measure Ingredient
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Rise and Shine Fruit Cobbler Recipe
| Pies And Pastries
Type: Rise and Shine Fruit Cobbler Free Cooking Recipe - Pies And Pastries Good stuff! Ingredients / Directions 1/2 cup(s) (1 stick) butter or margarine1 cup(s) granulated sugar1 cup(s) self rising flour1 cup(s) milk1 jar any pie filling mix (my guys like cherry) Melt butter in 9-inch
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skate with tomatoes courgettes and capers
| Aga Recipes
Cooking receipe to make skate with tomatoes courgettes and capers under category Aga Recipes. You may find some video clips related to this receipe below.skate with tomatoes courgettes and capers1 lemon 225g tomatoes preferably plum 50g black olives pitted 125g courgettes preferably baby ones4 skate
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Cooking receipe to make warm duck salad under category General Recipes. You may find some video clips related to this receipe below.
warm duck salad
1 x 1.8kg duckling or 4 duck breast portions (skinned)
2 tbsp olive oil
fried bread croutons to serve
For the marinade:
2 tbsp soy sauce
1 tbsp dry sherry
1 tbsp olive oil
1 tbsp fresh orange juice
1 tsp salt
1 tsp ground coriander
1 tsp ground ginger
1 tsp ground mace or nutmeg
1 clove garlic crushed
For the dressing:
150ml olive oil
75ml fresh orange juice
1 tbsp red wine vinegar
1 tsp honey
salt and freshly ground black pepper
1 tsp mild french mustard
1 tsp finely grated orange rind
For the dressing:
2 good curly endive leaves
2 radicchio leaves
1 slice beef steak tomato
3 slices cucumber
1 artichoke bottom or 1 tinned artichoke heart 1 black olive pitted
Have your butcher remove and skin the duck breasts and cut off the legs; keep them to use on another occasion and keep the carcass to use for stock.
Make 5 or 6 small incisions into the fleshy side of the breasts about 5mm in deep running right across.
Arrange cut sides up in a shallow dish.
Mix all the ingredients for the marinade together and pour over the duck breasts. Now turn the breasts cut sides down and leave for 12 hours or overnight.
To make the salad heat 2 tablespoons of olive oil in a fryingpan until smoking.
Remove the breasts from the marinade place in the pan and seal on both sides.
Lower the heat a little and fry the breasts for 3 minutes on each side if you like the meat to be pink a little longer for well done.
Remove the breasts to a plate and keep warm whilst you whisk together the dressing ingredients and assemble the salad ingredients on individual plates.
Slice the stillwarm duck breasts into thin diagonal slivers.
Arrange these on top of each assembled salad.
Pour a little dressing over each salad.
A few butter fried bread croutons can be added for extra crunch if liked.
These too should be warm.
A salad which makes one duck go a long way and you
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