Roast Duck with Orange Sauce

Preparation time 20 minutes, Cooking time 2 - 2 1/2 hours, Oven temperature 190C, 375F, gas 5, Calories 200 per portion

ingredients
serves 6

1.75 - 2.25 kg (4 - 5 lb) duck salt 300 ml (1/2 pint) chicken stock

for the sauce

1 onion, finely chopped 1 tablespoon oil 25 g (1 oz) plain flour 150 ml (1/4 pint) orange juice 2 tablespoons brandy (optional) salt and pepper Garnish orange slices watercress sprigs

method
1. Weigh the duck and calculate the cooking time. Allow 30 minutes per 450 g (1 lb). Rub the salt over the duck. 2. Place the duck on a wire rack in a roasting tin and roast in a moderately hot oven for the calculated time. 3. Remove the duck from the oven and place on a hot serving dish to keep warm. Pour off the fat and reserve any juices from the tin. 4. To make the sauce: fry the onion in the oil until soft, add the flour and gradually blend in the orange juice, stock and reserved juices. 5. Bring the sauce to the boil, reduce the heat and simmer gently for 2 minutes, then add the brandy, if using, and seasoning. 6. Serve the duck garnished with orange slices and watercress sprigs and serve the sauce separately. Microwave Tip For a really crisp skin and moist, tender flesh, cook duck in microwave oven for 25 minutes, turning dish once. Remove from dish and cook on rack in roasting tin in a very hot oven for a further 25 minutes.

Braised duck in red wine

Braised duck makes an ideal dinner party dish as it can be made in advance and reheated before serving. Plain boiled rice and buttered Brussels sprouts would make good accompaniments.

ingredients
Butter for frying 12 small pickling onions, peeled Few celery stalks, scrubbed and finely chopped 4 duck portions, skinned 300 ml (1/2 pint) red wine (Burgundy-type) 1 bouquet garni 2 tsp sugar Salt and freshly ground black pepper Beurre manie made with 25 g (1 oz) butter mixed with 2 tbsp flour To finish: 175 g (6 oz) button mushrooms, cleaned and sliced 2 tbsp brandy

method

1. Melt a knob of butter in a large flameproof casserole. Add the onions and celery and fry gently until golden. Remove from the casserole with a slotted spoon and set aside. 2. Put the duck portions in the casserole and brown on both sides. 3. Return the onions and celery to the casserole. Pour in the red wine and add the bouquet garni, sugar, and salt and pepper to taste. 4. Bring just to the boil, stirring constantly, then cover and transfer to a moderate oven (180C/350F or Gas Mark 4). Cook for 1 hour or until the duck is tender when pierced with a skewer. 5. Return the casserole to the top of the stove and discard the bouquet garni. Add the beurre manie in small pieces, stirring constantly, and simmer until the sauce thickens. 6. Melt a spoon of butter in a small pan and, when foaming, add the mushrooms. Saute for 1 minute over high heat, then pour over the brandy and set alight. When the flames die down, spoon on top of the casserole and serve.

Duck breast with noodles and crunchy rice topping

ingredients
serves 4

160 ml (2 3/4 fl oz) freshly squeezed orange juice 200 ml (3 1/2 fl oz) water 2 tsp crushed garlic 1 tsp finely chopped root ginger 2 star anise 1/4 tsp sechuan pepper 2 tsp grated orange zest 1 tsp sugar 2 duck breasts, skin and any visible fat removed 20 g (3/4 oz), dry weight, white rice 1/2 tsp cornflour, blended with a little cold water 1/2 tsp sesame oil 100 g (3 1/2 oz) Chinese leaf, shredded 150 g (5 1/2 oz) beansprouts 150 g (5 1/2 oz) mixed deseeded peppers, finely sliced into strips 25 g (1 oz) spring onion, finely sliced into strips 240 g (8 3/4 oz), dry weight, egg noodles, refreshed in cold water and drained

for the garnish

4 tbsp shredded spring onion 4 tbsp chopped fresh coriander leaves

method

1. Preheat the oven to 200C/400F/Gas Mark 6. 2. Put the orange juice, water, garlic, ginger, spices, orange zest and sugar into a small saucepan and bring to the boil. Reduce the heat and simmer for 3-4 minutes. 3. Lay the duck in a small, ovenproof dish and pour over the orange mixture. Cover with a

tight-fitting lid or foil and cook in the oven for 1 hour. 4. Soak the rice in cold water for 10 minutes, drain and pat dry with kitchen paper. Heat a small, non-stick frying pan over a medium heat, add the rice and dry-fry until golden brown. Remove from the heat, tip on to one half of a clean tea towel, then fold the other half over the rice. Using a rolling pin, crush into fine grains. 5. Remove the duck from the cooking liquid with a slotted spoon, shred and keep warm. Transfer the cooking liquid to a saucepan over a medium heat. Gradually add the cornflour mixture, stirring constantly, and cook until thickened. Pass through a sieve into a bowl and keep warm. 6. Heat a wok over a high heat, then add the oil. Add the vegetables and stir-fry for a few minutes until cooked. Add the noodles, duck and sauce and briefly stir-fry. Serve in warmed bowls, garnished with spring onion and coriander and sprinkled with the rice.

Beatriz Da Costa Click a Star to Rate This Recipe Read Reviews or Write Your Own Serves 4| Hands-On Time: 40m | Total Time: 1hr 05m

Ingredients

2 large tart unpeeled apples, such as Granny Smith 8 boneless, skinless chicken thighs 1 teaspoon kosher salt 1 teaspoon black pepper 6 tablespoons olive oil 1 green pepper, coarsely chopped 1 yellow pepper, coarsely chopped 1 medium onion, diced 3 cloves garlic, minced 1 14.5-ounce can diced tomatoes 1 tablespoon paprika 1/4 teaspoon red pepper flakes 1 cup long-grain converted rice 2 cups chicken broth 1/4 teaspoon fresh flat-leaf parsley, chopped

Directions
1. Quarter, core, and slice the apples into 1/4-inch-thick pieces; set aside. 2. Season the chicken with the salt and black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook 4 minutes on each side or until golden brown. Remove the chicken and set aside, leaving the oil in the pan. 3. Add the green pepper, yellow pepper, onion, and garlic. Stir well and cook over medium heat until the vegetables are tender, about 10 minutes. Add the tomatoes and apples to the pan. Cook 8 to 10 minutes more. Stir in the paprika and red pepper. 4. Add the rice and cook, stirring, for 2 minutes. Add the chicken broth and bring to a boil over high heat. Reduce heat to medium-low, arrange the chicken on top of the rice mixture, and cover. Cook about 20 minutes or until the liquid is absorbed. Sprinkle with the parsley. Serve hot.

Chicken Marsala

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Next Recipe: Asian Turkey Sandwich With Hoisin Mayonnaise

James Baigrie Rating: Great Click a Star to Rate This Recipe Read Reviews or Write Your Own Serves 4| Hands-On Time: 40m | Total Time: 40m

Ingredients

16 fresh sage leaves 8 large, thin slices prosciutto 8 chicken cutlets 2 tablespoons all-purpose flour 1 1/2 teaspoons freshly ground black pepper 1 tablespoon olive oil 3 tablespoons butter 3/4 cup Marsala wine 2 tablespoons capers in brine, coarsely chopped 2 tablespoons chopped fresh flat-leaf parsley

Directions
1. Heat oven to 350 F. Place 2 sage leaves in the center of each slice of prosciutto, then wrap each cutlet in the prosciutto. 2. Put the flour and pepper on a plate and dredge the prepared cutlets. Heat the oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Once the butter is foaming, add 4 of the cutlets, seam-side down. 3. Cook the cutlets until golden brown, about 3 minutes per side. Transfer to a baking dish. Repeat with 1 tablespoon of the butter and the remaining cutlets. 4. Transfer the baking dish to oven and cook the cutlets for 5 minutes. 5. Meanwhile, reduce heat under the skillet to medium-low and add the Marsala. Simmer for 3 minutes, stirring constantly and scraping up browned bits. 6. Add the capers and parsley. Stir in the remaining tablespoon of butter. Spoon the sauce over the chicken.

Mediterranean Chicken

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Rating: Good Click a Star to Rate This Recipe Read Reviews or Write Your Own Serves 4| Hands-On Time: 20m | Total Time: 30m

Andrew McCaul

Ingredients

4 5- to 6-ounce boneless, skinless chicken-breast halves 2 ounces crumbled Feta 4 tablespoons black-olive tapenade or paste 4 tablespoons olive oil 1/2 teaspoon freshly ground black pepper 1/2 cup store-bought fresh salsa 1 5-ounce package baby spinach 1 large lemon 4 tablespoons capers packed in liquid (optional)

Directions
1. Heat oven to 375 F. Cut a 2-inch pocket in the thickest part of each chickenbreast half. 2. In a small bowl, combine the Feta and tapenade, then stuff a quarter of the mixture into each pocket.

3. In a nonstick skillet, heat 2 tablespoons oil over medium to high heat. Season the chicken with pepper. Add to skillet and cook 2 minutes per side or until brown. 4. Transfer the chicken to an oven-safe baking dish that has been drizzled with 1 tablespoon oil. Bake for 18 minutes. 5. When the chicken is 5 minutes from being finished, put the salsa and remaining tablespoon oil in the skillet and heat through. 6. Add the spinach and cook until slightly wilted. Slice the chicken and serve with a squeeze of lemon juice, capers (if desired), and spinach on the side.

7. Stewed Pigeon
6 x Pigeon (breasts) 4oz Bacon (smoked streaky bacon) 4fl oz Madeira 1 oz flour 2oz butter Salt and pepper 12 x button mushrooms

Method Dice bacon and fry in butter -add the pigeon and fry until well browned. Place in a casserole dish and cover with stock and wine. Add onions and cook until tender - approx 1 hour. Remove pigeon and onions and keep hot; skim the stock free of fat, brown the flour in butter, add pint stock season and bring to boil. Fry mushrooms, pour the sauce over pigeons and garnish with onions and mushrooms. 8. 9. Pigeon Cream Soup recipe ingredients 2 prepared pigeons weighing 400 g (14 oz) each 1.5 litres(2 1/2 pt) 6 cups water 1 tsp salt Strip lemon peel 2 small onions 2 leeks Small piece celeriac Sprig each parsley, thyme and dill 2 egg yolks 5 tbsp double (thick) cream 1 tbsp fresh dill

method 1. Wash birds well inside and out, put into a large pot with the water, salt and lemon peel and simmer gently for 30 minutes. Skim off scum continuously as it forms. 2. Peel onions, cut in half, and place cut sides down in a dry frying pan to brown. 3. Take the white part of leeks only, wash and cut into fine strips. 4. Peel, rinse and dice celeriac. 5. Rinse herbs and tie together. 6. Add prepared vegetables and herbs to stock and continue to simmer, halfcovered, for 30 minutes. 7. By the end of this time the liquid should be reduced by half. 8. Strain the soup. Remove the skin and bones from the pigeons and chop the meat before returning it to the soup. 9. Beat egg yolks with cream, combine with 3 tbsp hot stock and stir into soup. 10. Serve the soup sprinkled with dill.

serving amount serves 4 10. 11. Casserole of Pigeons with Apples and Cider recipe ingredients 2 tbsp (25 g) 1 oz butter 2 young pigeons 1 small apple, cored and sliced 1 small onion, sliced 1 tbls (14 g) 1 1/2 oz flour (All purpose) 450 ml (3/4 pint) stock 2/3 cup (150 ml) 1/4 pt cider salt pepper 1 bouquet garni

for the garnish fried apple rings fried bacon rashers method 1. Melt the butter in a flameproof casserole or, heavy saucepan and brown the pigeons on all sides. 2. Remove them from the pan and cut in half. 3. Add the apple and onion to the pan and fry until lightly browned. 4. Sprinkle over the flour and cook, stirring well, for 2 minutes. 5. Gradually stir in the stock and cider and bring to the boil. 6. Add salt, pepper and the bouquet garni and return the pigeon halves to the casserole. 7. Cover and cook for 2 to 2 1/2 hours or until the pigeons are tender. 8. Transfer the pigeons to a warmed serving dish and keep hot. 9. Strain the cooking liquid and return it to the pan. 10. Boil briskly until well reduced, then pour it over the pigeons. 11. Garnish with fried apple rings and bacon rashers. 12. 13. Roast pigeon 14.

15. Ingredients
1 pigeon (plucked and drawn) 1 or 2 rashers of streaky bacon 1 oz / 25g butter Garnish and gravy for serving Notes

230 deg C, 450 deg F, gas mark 8 Roast Pigeon

Preparation Time: 0 Hours & 0 Mins

Cooking Time: 0 Hours & 20 Mins

Spread the bird with some softened butter and tie the bacon to cover the breast. Roast in the centre of a hot oven for 15 - 20 minutes, basting well. Remove the bacon before cooking is complete to allow the breast to brown. Serve the bacon with the pigeon as garnish. Serving Suggestion 16. 17. Serve with a selection of vegetables and garnish 18.

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Goose and Kraut

By: Matt Schwab "This an easy way to prepare wild goose for the hunters or family. You can use goose with the skin on, but the meat will be greasier." Rate/Review | Read Reviews (8) 274 Saves

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Kitchen-friendly View What to Drink?

Riesling Beer

Prep Time:
30 Min

Cook Time:
5 Hrs

Ready In:
5 Hrs 30 Min

Servings (Help)

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Original Recipe Yield 10 servings

Ingredients

1 (10 pound) whole, skinned goose 2 cups shredded potatoes 2 (32 ounce) jars sauerkraut with liquid 2 cups applesauce 1/4 cup brown sugar

Directions

1.

Preheat oven to 350 degrees F (175 degrees C). Clean goose under cold running water, paying

special attention to the cavity. Poke holes all over the goose using a paring knife. This allows some of the fat to escape while cooking. Place breast-side up onto a broiler pan or roasting rack, and cover loosely with aluminum foil.

2.
cool.

Bake for about 1 hour in the preheated oven, or until very tender. Remove from oven and allow to Combine the shredded potatoes, sauerkraut, applesauce, and brown sugar in a slow-cooker.

3.

Remove as much meat from the goose as you can, leaving meat in large pieces. Add them to the mixture in the slow cooker. Place the lid on the cooker and cook on HIGH for 3 to 4 hours.

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Roast Christmas Goose

By: Rosemarie Forcum "I have such fond childhood memories of Christmas dinner and my mother serving a golden brown Christmas goose. To flavor the meat, Mom stuffed the bird with peeled and quartered fruit that's discarded after baking. -Rosemarie Forcum White Stone, Virginia" Rate/Review | Read Reviews (2) 645 Saves

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Prep Time:
5 Min

Cook Time:
2 Hrs 15 Min

Ready In:

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2 Hrs 20 Min MetricCalculate

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Original Recipe Yield 10 servings

Ingredients

Directions

1 (10 pound) goose Salt and pepper 1 medium apple, peeled and quartered 1 navel orange, peeled and quartered 1 lemon, peeled and quartered 1 cup hot water

1. Sprinkle the goose cavity with salt and pepper. Place the apple, orange and
lemon in the cavity. Place goose breast side up on a rack in a large shallow roasting pan. Prick skin well with a fork. Pour water into pan. 2. Bake, uncovered, at 350 degrees F for 2-1/4 to 3 hours or until a meat thermometer reads 185 degrees F. If necessary, drain fat from pan as it accumulates. Cover goose with foil and let stand for 20 minutes before carving. Discard fruit. Add a photo 1 of 1 Photo

Roast Goose with Wild Rice Stuffing

By: Christine L. "Another great roasted goose recipe. Perfect for Christmas dinner!" Rate/Review | Read Reviews (10) 544 Saves

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What to Drink?
Pinot Noir

Servings (Help)

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Original Recipe Yield 12 servings

Ingredients

1 (12 pound) fresh goose salt to taste 4 cups wild rice, cooked 2/3 cup chopped toasted hazelnuts 2 Granny Smith apples - peeled, cored and chopped 1/2 cup chopped onion 2 teaspoons ground savory 3 tablespoons chopped fresh parsley freshly ground black pepper 1 1/2 tablespoons all-purpose flour 4 cups water

Directions 1. Mix together the cooked rice, nuts, apples, onion, and herbs. Season to taste
with salt and pepper. 2. Remove the neck, heart, and gizzard from the goose. Wash the bird inside and out. Pat dry. Fill the cavity of the goose with the stuffing, skewer closed, and lace string around the skewers. Truss the bird. 3. Roast in a preheated 325 degree F (165 degree C) oven, breast side down, for 1 1/2 hours. Draw off the fat as it accumulates. Turn, and roast another 1 1/2 hours. When done, the juices should run clear when the bird is pricked where the thigh attaches to the body. Remove trussing strings and skewers before carving. 4. While the goose is roasting, place the neck, heart, and gizzard in a saucepan with water. Let simmer gently, partially covered, for several hours, until reduced to slightly less than 2 cups. Season the broth to taste with salt. 5. Pour off all but 1 tablespoon of the fat from the roasting pan. Sprinkle a little flour over the bottom, 1 to 2 tablespoons, depending on how thick you like your gravy. Set the pan over low heat. Stir for 2 minutes, scraping up all the browned

bits. Add the reserved goose broth to the pan, and whisk until smooth. Taste and season with salt and pepper. Serve in a gravy boat alongside the bird.

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Turkey in a Bag

By: DYCLARK "This is a very easy way to make a Thanksgiving turkey using an oven bag. The bird will be perfectly moist when done, and you can make gravy out of the juice that forms in the bottom of the bag. Plus, cleanup is a snap! The cooking time will vary for different sized turkeys." Rate/Review | Read Reviews (155) 12,946 Saves

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What to Drink?
Chardonnay

Prep Time:
20 Min

Cook Time:
3 Hrs

Ready In:
3 Hrs 20 Min

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Original Recipe Yield 12 servings

Ingredients

12 pounds whole turkey salt and pepper to taste 2 tablespoons all-purpose flour 5 stalks celery 2 large onions, quartered

Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Rinse turkey and remove giblets. Salt and pepper to taste. 3. Sprinkle the bottom of a turkey size oven bag with flour. Place turkey, celery and
onions in the bag. Seal bag and poke several holes in it with a fork. 4. Bake 3 to 3 1/2 hours, or until internal temperature of the thigh meat reaches 180 degrees F (85 degrees C).
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Tangy Turkey and Swiss Sandwiches

By: Annie "These sandwiches are absolutely AMAZING!! The combination of ingredients with a special sandwich spread helps to create a taste beyond compare. A true delicacy. Garnish with a kosher dill pickle and enjoy!" Rate/Review | Read Reviews (139) 8,354 Saves

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What to Drink?
Chardonnay Beer

Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
25 Min

Servings (Help)

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Original Recipe Yield 4 sandwiches

Ingredients

3/4 cup chopped red onion 1 tablespoon dried thyme 1/2 cup mayonnaise 1/4 cup coarse-grain brown mustard 8 6 1 8 8 slices country style French Bread tablespoons butter, softened pound thinly sliced roast turkey slices tomato slices Swiss cheese

Directions

1. 2.

In a small bowl, stir together the red onion, thyme, mayonnaise and mustard. Spread some of this Heat a large skillet over medium heat. Place 4 slices of the bread into the skillet with the butter side

mixture onto one side of each slice of bread. Spread butter onto the other side of the slices of bread. down. On each slice of bread, layer 1/4 of the sliced turkey, then 2 slices of tomato, and top with 2 slices of Swiss cheese. Place remaining slices of bread over the top with the butter side up. When the bottoms of the sandwiches are golden brown, flip over, and cook until golden on the other side.

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Share and get a coupon!

Prep Time:
10 Min

Cook Time:
18 Min

Ready In:

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Original Recipe Yield 8 servings

Ingredients

Directions

1 2 6 3 6

(12 ounce) can Pillsbury Big & Flaky refrigerated crescent dinner rolls tablespoons Dijon mustard ounces thinly sliced cooked turkey (from deli) ounces thinly sliced Swiss cheese (from deli) slices precooked bacon

1. Heat oven to 350 degrees F. Unroll dough on work surface; separate into
triangles. 2. Spread each triangle with 3/4 teaspoon mustard. Top each with turkey, cheese and bacon, cutting to fit if necessary. Roll up loosely as directed on can. Place on ungreased cookie sheet; curve into crescent shape. 3. Bake 18 to 20 minutes or until golden brown and cheese is melted.