Fallen's Low Fat and Fast Chicken Cacciatore
Fieryskies' Herb Chicken and rice
Fieryskies' Chicken Parmesan
fieryskies' Spaghetti and Meat Balls
Aile's Jambalaya
xaos' super-easy, i-dont-feel-like-cooking-tonight, chili cheese chicken
Kestrel’s Sausage Biscuits
The one and only Dave’s Mom's Chicken and Dumplins
Fallen's Mom's Sherry Mushroom Chicken
Winston's ridiculously easy chilli con carne...
lynne's fried rice with egg
Andy's Tarka Dahl Recipe
Glen's Vanilla Cream
xaos' greatgrandma's torte chocolat, a la patisserie
Xaos' potato knish
Xaos' greek dolmathes (a.k.a. "dolma" or "stuffed grape leaves")
Fallen's CHOCOLATE MOUSSE
Just Me's Banana Cream Cheese Pie
JSG’s In-a-pinch Mashed Potato Salad
Xaos' mushroom and chile chicken
Aile’s Apples and Onions Chicken
xaos' chicken cacciatore
xaos' THE BEST creamed potatoes. No, really.
Fallen's Chicken Soup
xaos' california fajitas
JSG's Pescado en Mojo De Ajo (Fish in Garlic Sauce)
xaos' broiled salmon with lemon-herb sauce
Xaos' Fruit Salsa
JSG’S Bailey's Irish Cream Cheesecake
JSG’s Arroz con Pollo
JSG'S Mexican Corn Casserole
JSG's Queso Dip
xaos' stuffed roast duckling
The Bachelor's way Sweet & Sour Chicken (Brought to you by JM)
Justme's Meatball Stew
JSG's Seafood Corn Chowder
Justme's Sausage-Chili Squares
No title … just yummy goodness
Slow Cooker Meat Sauce
A Valentine's Meal
Justme's Easy and Fast Cheesecake
Justme's Mexicalli Rice
Pancake Batter
Chocolate Cream Pie
Butterscotch Confetti
Oven Steak
Fallen's Chocolate Chip Cookies
Tacos
Sweet Salad of the Gods
Bob's Beans
Justme's Dump Cake
Tinypixie's Porcupine Meatballs
Vegetarian Roasted Potatoes
Summer Salad
Mexican Sushi
Seafood Pico
JSG'S Guacamole
Chicken Filling
Honey Mustard Chicken
Beef Barley Soup
   



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Monday, February 23, 2004
On the menu today


On the menu today:


xaos' stuffed roast duckling

Ingredients:
-5-6 lb. duckling w/gizzards
-3 small fresh rome apples
-2 small fresh oranges
-1/2 tsp. fresh ground nutmeg
-1 tsp minced ginger root
-2 tbsp. raw granulated sugar
-1 tbsp granulated sea salt
-2 tbsp fresh cracked peppercorn
-1 tsp fresh rosemary leaves
-2 tsp orange rind shavings (zest)
-unsalted butter to baste (melted)
-2 c. fresh or pre-packaged orange juice (optional)
-small length of clean white string (about 6 inches)
-meat pins or extra long toothpicks
 

preheat oven to 350 degrees.

remove gizzards from the duckling, rinse body cavity and outer flesh under cool
running water until water runs clear.

in a medium sized bowl, place cubed apples and oranges, nutmeg, ginger and
sugar.  mix well.

stuff duckling with fruit and spice mixture and pin the end of the duckling
closed with meat pins or extra long toothpicks.  use a small length of clean
white string to tie the legs together once the cavity is closed, and wind string
around tail to secure it.

season the outer flesh on top and sides with sea salt and cracked pepper.
sprinkle with orange zest and rosemary herb. 

place in covered roasting pan in center of the oven and bake 3 & 1/2 hours or
until meat on drumstick is tender.  if you have a bit of orange juice available,
this is great warmed with butter and used as a basting juice!  baste bird every
1/2 hour...this will ensure a delightful brown skin and will help to keep the
meat from becoming dry or tough.

remove from oven, let cool for 5 minutes.  remove fruit stuffing and garnish the
bird with it.  leave string attached for presentation if desired.

this dish is excellent when served alongside creamed red rose potatoes and
steamed asparagus!  also serve with red wine, never white.  blushes are okay.

(she whipped this dish up for thanksgiving last year.  it is surprisingly easy to
prepare and most of the ingredients can be replaced by simpler ones (i.e., sea
salt can be replaced by regular table salt).  She prefers to use the ingredients
listed, but suit to your taste and budget.


Posted at 06:21 pm by fallendarkness

 

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