Autumn Marbled Terrine

Ingredients

1 Savoy cabbage
2 boneless, skinless free-range chicken half-breasts
3 tbsp duck fat
3/4 cup port
5 gelatin sheets
24 sage leaves
10 oz wild mushrooms, wiped or washed and any grit removed
2 smoked duck breasts
toast, for serving
salt
black pepper

Method

  1. Separate the cabbage leaves, discarding the toughest and any that are damaged. Trim out the stalks and wash the leaves well.
  2. Bring a pan of salted water to a boil, add the leaves, and cook until tender. Drain, then refresh the leaves in iced water to stop the cooking, and drain again. Set aside.
  3. Season the chicken.
  4. Heat a tablespoon of the duck fat in a frying pan over high heat and sear the chicken on both sides. Add the port, cover the chicken with a piece of parchment paper, and simmer gently until cooked. Remove the chicken and set aside, keeping the liquid.
  5. Soak the gelatin sheets in a dish of cold water to soften. Remove, squeeze out the excess water and add the softened gelatin to the pan with the port. Stir until it has dissolved, then set aside.
  6. Heat another tablespoon of duck fat in a large pan and add the cabbage leaves. Season with salt and pepper, add the sage, and cook the cabbage until soft. Pour in the port and gelatin mixture.
  7. Melt the remaining tablespoon of duck fat in a frying pan and saute the mushrooms until tender. Season and set aside.
  8. Remove the skin from the smoked duck breasts and cut them into fine strips.
  9. Line the terrine dish with plastic wrap and place a layer of port-soaked cabbage in the bottom. Now add a layer of mushrooms, more cabbage, then chicken, mushrooms, duck, cabbage, and mushrooms. Finish with a layer of cabbage leaves.
  10. Wrap the plastic wrap tightly over the top and add a weight on top to press the terrine down. Place the dish in the fridge overnight to set.
  11. The next day, use the plastic wrap to help you lift the terrine carefully out of the dish. Slice and eat with toast.

Makes 12 servings.

Source: The French Kitchen


Today’s Comic

Braised Duck with Onion

Ingredients

1 duck, about 2 kg
3 onion
4 tbsp dark soy sauce
1 tbsp chopped shallot

Duck Marinade

1 tsp salt
2 tbsp ginger juice
3 tbsp dark soy sauce
1 tbsp Mei Kuei Lu Chiew

Sauce

1-1/2 cups stock from braised duck
1 tbsp light soy sauce
1/2 tbsp dark soy sauce
1/2 tbsp sugar
dash ground white pepper
1 tbsp cornstarch

Method

  1. Wash the duck clean, wipe dry and rub the whole duck with the marinade. Set aside for 1 hour.
  2. Heat half wok of oil, quick-fry duck in the hot oil until evenly brown. Remove and drain.
  3. Mark a cross on the top and bottom of the onion, stuff into the duck.
  4. Transfer the duck to a casserole, cover and double-boil for 1-1/4 to 1-1/2 hours until the duck is tender.
  5. Strain stock and reserve for sauce.
  6. Chop duck into bite-sized pieces and arrange on a plate.
  7. Heat 1 tablespoon oil, saute chopped shallot and the braised onion. Add sauce ingredients and cook until sauce thickens.
  8. Pour sauce over duck and serve hot.

Source: Towngas Millennium Cookbook


Today’s Comic

Abalone, Chicken and Duck Wrapped in Lettuce

Ingredients

40 g abalone
40 g chicken fillet
40 g roast duck
40 g fresh chicken liver
30 g bamboo shoot
30 g water-chestnuts
2 mushrooms
10 g rice noodles
40 g olive kernels or roast almond
20 g chopped, cooked ham
1 teaspoon chopped garlic
1 teaspoon chopped ginger
2 stalks cilantro
10 lettuce leaves

Seasonong

1 teaspoon oyster sauce
1 teaspoon chicken broth mix
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground white pepper
4 tablespoons of chicken stock

Method

  1. Dice the abalone, chicken, duck, chicken liver, bamboo shoots, water-chestnuts and mushrooms.
  2. Heat a wok until very hot. Pour 2 cups of peanut oil into it. Fry the chicken, chicken liver and olive kernels for 15 seconds. Remove from the pan, leaving the oil in it.
  3. Fry the rice noodles in the same pan to make them crispy. Drain the oil and place noodles on a plate.
  4. Heat the wok until it is very hot. Add 2 tablespoons of peanut oil. Saute onions, garlic and ginger. Add the bamboo shoots, water-chestnuts and mushrooms. Stir-fry for 1 minute.
  5. Add the abalone, chicken meat, duck meat, chicken liver, kernel and seasoning. Cook for another minute.
  6. Remove and arrange on top of the rice noodles. Garnish with chopped ham and parsley.
  7. Wrap with the lettuce and serve with ginger, vinegar and Hoi-sin sauce.

Source: Cooking with Hong Kong Top Chefs


Today’s Comic

Smoked Duck, Tangerine, and Pecan Salad with Pinot Noir and Pomegranate Dressing

Ingredients

3 tangerines or small sweet oranges
4 oz lettuce or watercress
8 oz sliced smoked duck breast
1/3 cup candied pecans or walnuts

Pinot Noir and Pomegranate Dressing

1 cup Chilean or other inexpensive Pinot Noir, or another fruity red wine
1-1/2 tablespoons light brown sugar
1/2 cup light olive oil
1 medium pomegranate
1/2 to 1 teaspoon pomegranate molasses or balsamic vinegar
sea salt and freshly ground black pepper

Method

  1. Peel and slice the tangerines horizontally, reserving any juice. Cut the larger slices in half to make half-moon shapes.
  2. To make the dressing, put the wine in a small saucepan, bring it to a boil, then lower the heat. Simmer for 10 to 15 minutes or until the wine has reduced by two-thirds (leaving about 6 tablespoons). Remove the pan from the heat, stir in the sugar, and let cool.
  3. Once cool, whisk in the olive oil and season to taste with salt and pepper.
  4. Cut the pomegranate in half and scoop the seeds into a bowl, catching any juice. Discard the pith and tip the seeds and juice, along with any juice from the tangerines, into the dressing.
  5. Add the pomegranate molasses or balsamic vinegar, to taste. Stir well.
  6. Divide the lettuce or watercress between 6 plates and arrange the duck breast and tangerine slices on top.
  7. Scatter the candied pecans or walnuts over.
  8. Give the dressing a quick whisk, then spoon it over the salad. Serve immediately.

Makes 6 servings.

Source: Cooking with Wine


Today’s Comic

Vietnamese-style Duck Breast Egg Rolls

Ingredients

3 oz dried cellophane noodles
1 cooked duck breast, weighing about 10 oz
2 tbsp bottled hoisin sauce
2 tbsp bottled plum sauce
1 carrot
3-inch piece cucumber
6 large lettuce leaves, rinsed and dried
8 rice paper skins, about 8 inches across
generous 1/4 cup bean sprouts
2 tbsp very finely chopped fresh mint
1 tbsp very finely chopped fresh cilantro, and sprigs, to garnish

Dipping Sauce

5 tbsp rice vinegar
2 tbsp honey
1 tbsp toasted sesame oil
1/2 tsp bottled chili sauce
1/2-inch piece fresh gingerroot, peeled and very finely chopped

Method

  1. Put the noodles in a heatproof bowl, pour over enough lukewarm water to cover, and let soak for 20 minutes, until soft. Alternatively, follow the package instructions. Drain well, then set aside.
  2. Remove any skin and fat from the duck and cut the flesh into thin strips, then mix with the hoisin and plum sauces.
  3. Peel and coarsely grate the carrot. Cut the cucumber in half lengthwise and scoop out the seeds, then cut each half into short thin sticks. Tightly roll up the lettuce leaves, then slice crosswise into thin shreds.
  4. Pour 1/2 inch hot water into a dish large enough to hold the rice paper skins. Working with one skin at a time, dip it in the water for 20-25 seconds, until it is soft. Lay the wrapper on a folded dish towel or absorbent mat, but don’t worry about patting it dry.
  5. Put one-eighth of the lettuce in the center of the bottom third. Top with an equal amount of the noodles, then add some carrot, cucumber, and bean sprouts. Top with one-eighth of the duck mixture and sprinkle with the herbs. Fold in the sides of the rice skin, then roll up. Continue until all the ingredients are used up.
  6. Stir all the Dipping Sauce ingredients together in a small bowl and serve with the egg rolls.

Makes 8 egg rolls.

Source: Noodles


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