Northern-style Rice with Duck

Ingredients
1 cup vegetable oil, plus 4 tablespoons
1 (4-1/2-lb) duck, cut into 8 pieces 4 cloves garlic, chopped
1 red onion, chopped
4 tablespoons Yellow Chili Paste
2-1/4 cups grated loche squash
1 bunch cilantro (coriander) leaves, chopped
1 cup stout
6 cups chicken broth (stock)
4-1/3 cups white long-grain rice
6 oz peas
1 yellow chili, seeded, membrane removed, and thinly sliced
1/2 red bell pepper, seeded, membrane removed, and thinly sliced
2 cups Creole Sauce, to serve
salt

Method

  1. Pour 1 cup vegetable oil into a pan and heat. Season the duck pieces with salt, add to the pan, and brown on all sides over medium heat. Remove the duck pieces from the pan and set aside.
  2. Add the garlic and onion to the same pan and cook, stirring, for 4 minutes until the onion has softened and is translucent.
  3. Add the grated squash and cook for 2 minutes, then add chili paste and cook for another 6 minutes until the paste has thickened and is fragrant.
  4. Add half the chopped cilantro and cook, stirring, for another 2-3 minutes.
  5. Pour the stout into the pan, bring to a simmer, and cook for 2 minutes until the alcohol has evaporated, then add the chicken broth (stock) and bring to a boil. Taste and add more salt if necessary.
  6. Place the duck pieces in the pan and cook over medium heat for about 1-1/2 hours until the meat is tender.
  7. Remove the duck and the cooking juices from the pan and keep warm. Separate the cooking juice, blend in a food processor, and drizzle over the duck to make sure it does not dry out.
  8. Heat the remaining 4 tablespoons oil in the pan over medium heat, add the rice, and lightly fry, stirring gently with a fork, for 2 minutes.
  9. Add the peas, chili, and bell pepper, pour over the duck cooking juices, and cook for 20-25 minutes, covered, until the rice is fluffy and the grains have separated.
  10. Spoon the rice onto plates, top with the duck pieces, and garnish with the remaining chopped cilantro leaves. Serve with Creole sauce.

Makes 4 servings.

Source: Peru – The Cookbook


Today’s Comic

 

 

 

Advertisement

Southern Indian Style Duck and Tamarind Curry

Ingredients

1 teaspoon turmeric powder
1 teaspoon chili powder
3 tablespoons sunflower oil
6 fresh curry leaves
2 teaspoons ginger-garlic paste
2 tablespoons tamarind pulp
2 tablespoons soft brown sugar
salt
1-1/4 1b cooked duck breast, shredded

Method

  1. Combine the spice powders with a few tablespoons of water and set aside.
  2. Heat the oil in a wok or a heavy-bottomed saucepan and fry the curry leaves for a couple of seconds.
  3. Add the ginger-garlic paste and stir. Add the tamarind pulp, brown sugar, salt and a couple more tablespoons of water. Allow the mixture to blend well.
  4. Pour in the spice powders mixed with the water and allow to cook. Add the duck and about 1-1/4 cups hot water to make a sauce.
  5. Bring to the boil, reduce the heat and simmer for about 2 minutes. Remove from the heat and serve hot with rice.

Makes 4 servings.

Source: Indian in Six


Today’s Comic

 

 

 

Hot Chili Duck Tongues

Ingredients

20 duck tongue
1 tsp hot chili sauce
3 cloves garlic
1 stalk green onion
2 slices ginger

Seasoning

3 tbsp soy sauce
1 tbsp sugar
1 tsp Chinese cooking wine
1/2 tp vinegar
1 tsp sesame oil
1/2 cup water

Method

  1. Wash duck tongues and par-boil in boiling water. Remove and drain.
  2. Discard duck throat and the rind of tongues. Rub them with salt and then wash and drain.
  3. Put duck tongues, garlic, green onion, ginger, hot chili sauce and seasonings in a pot.
  4. Use low heat to cook for 30 minutes. Turn off the heat.
  5. Serve hot or at room temperature.

Source: Easy Cook


Today’s Comic

Smoked Duck Salad with Pancetta, Warm Ricotta Salsa, and Black Truffle

Ingredients

12 ounces haricots verts or other small green beans
2 tablespoons extra-virgin olive oil
8 ounces pancetta or smoky slab bacon, cut into 1/2-inch dice
6 ounces ricotta salata, in one piece
1 boneless smoked duck breast (about 8 ounces), skin removed, trimmed of fat, and thinly sliced
1 small head of Napa (Chinese) cabbage, shredded
2 tablespoons minced flat-leaf parsley
1 fresh black truffle

Truffle–Honey Mustard Vinaigrette

1 tablespoon fresh lemon juice
1 tablespoon minced shallots
1/2 teaspoon honey Dijon mustard
1/4 cup extra-virgin olive oil
1/2 teaspoon black truffle oil, or more to taste
salt and freshly ground black pepper

Method

  1. Make the Vinaigrette. In a small bowl, whisk together the lemon juice, shallots, and mustard. Whisking constantly, add the olive oil in a thin, steady stream until well blended and emulsified. Whisk in the truffle oil. Season with salt and pepper. (The vinaigrette can be made up to 1 day ahead, covered, and refrigerated. Let return to room temperature before using.)
  2. Bring a large saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, about 5 minutes. Drain the beans and rinse under cold running water until cool, drain well.
  3. Heat 1 tablespoon of the olive oil in a medium skillet over moderate heat. Add the pancetta and cook, stirring occasionally, until browned but not crisp, 5 to 7 minutes. With a slotted spoon, transfer to paper towels to drain.
  4. Preheat the oven to 450°F [230°C]. Grease a medium baking pan (about 9 by 12 inches) with the remaining 1 tablespoon olive oil.
  5. Cut the cheese into 4 equal slices, then cut each slice on the diagonal into 2 triangles. Arrange the cheese triangles in the prepared baking pan. Bake until the cheese is nicely browned and crisp at the edges, 6 to 8 minutes
  6. In a large bowl, combine the green beans, pancetta, duck breast, cabbage, and parsley; toss gently to mix. Add the vinaigrette and toss to coat.
  7. Arrange the salad on 4 large plates. Using a metal spatula, place 2 slices of warm cheese over each salad. Shave the truffle over the top and serve at once

Makes 4 servings.

Source: Truffles


Today’s Comic

Duckling with Oranges

Ingredients

1/4 cup olive oil
1/4 cup butter
1 large duckling
2 tbsp wine vinegar
2 tsp sugar
strips of peel of 1 orange and 1 lemon
juice of 1 orange
juice of 1/2 lemon
1 tsp Curacao liqueur
1 tsp brandy
oranges and watercress to garnish

Seasoned Flour

4 cups all-purpose flour
1/4 cup salt
2 tbsp freshly ground pepper
2 tbsp dry English mustard
1 tbsp paprika
1 tsp basil
1 tsp chervil
1 tsp thyme
1 tsp parsley flakes

Method

  1. Make seasoned flour. Sift flour, salt, pepper, mustard and paprika together. Stir in the herbs.
  2. Heat the oil and butter in a large frypan. Dredge the duckling with Seasoned Flour.
  3. Place the duckling in the frypan over medium high heat and brown on all sides. Place it in a casserole, pour the pan drippings over the duckling and cover. Bake in a preheated 350-degree oven for about 1 hour and 30 minutes or until duckling is tender.
  4. Remove the duckling from the casserole and place on a heated platter. Keep warm.
  5. Pour off the excess fat from the casserole drippings.
  6. Place the vinegar and sugar in a small saucepan. Cook over low heat, stirring, until sugar is dissolved. Stir in the drippings, orange and lemon strips, orange juice and lemon juice and cook over medium heat until liquid is reduced by half. Add the Curacao and brandy and pour over the duckling.
  7. Garnish with a maypole effect of canelled strips, orange baskets, orange segments and watercress.

Makes 4 servings.

Source: The Creative Cooking Course


Today’s Comic