Roasted Duck with Cranberry Orange

http://www.ibreatheimhungry.com/2012/12/roasted-duck-with-cranberry-orange.html

Roast the duck (approximately 6lbs, adjust cooking time for a larger or smaller bird) as follows:

1)  Roast for 30 minutes (breast side down) @ 325 degrees (F)

2)  Turn oven down to 300 degrees (F) and roast for 60 minutes (what it looks like after step 2)

3)  Flip your duck and pierce skin all over (again) with a fork or knife

4)  Roast for 30 minutes @ 300 degrees (F)

5)  Remove duck from oven, brush with glaze (recipe below)

6)  Return to oven and roast at 425 degrees (F) for 15 minutes    

7)  If not crispy enough, broil for about 2 minutes, keeping close watch so it doesn't burn

8)  Let rest for 10 minutes before cutting and serving with remaining sauce.

When in doubt, test your duck for doneness with a meat thermometer - it should register 165 degrees at the thickest part of the leg or breast.  The meat was juicy and tender, while the skin was crispy and sweet from the glaze - I'll be making this one again for sure!  But next time I'll put it inside a bowl while I'm thawing it in the fridge!

For the glaze:

2 cups water
1 cup fresh or frozen cranberries
zest and juice of one orange
5 cardamom pods or 1 tsp ground cardamom
2 Tbl granulated sugar substitute 
1/4 tsp orange extract
1/2 tsp xanthan gum

In a small saucepan, bring the water, cranberries, orange juice, orange zest, and cardamom to a boil.  Simmer for 20 minutes.  Mash the cranberries with a fork to release the juice.  Stir in sugar substitute until dissolved.  Strain out the solids and set aside, removing cardamom pods if using.  Add the orange extract and xanthan gum to the liquid and stir until slightly thickened.  Brush the liquid onto the duck in the last 15 minutes of roasting (see roasting instructions above.)  Stir the solids back into any remaining glaze, and serve it alongside the cooked duck.  

Approximate nutrition information for a four ounce serving of duck with 2 Tbl of sauce:
393 calories, 32g fat, 2g net carbs, 22g protein

Pek king Duck, My way.

http://themoonblushbaker.blogspot.com.au/2012/12/yearly-traditions-with-roasted-peking.html

1.8kgs whole duck

Mariande

1tbsp soy sauce

1tbsp maltose

1tsp rice vinegar

2 tsp five-spice powder

1tsp salt

1/2tsp white ground pepper

After marinade rub

1 tsp salt

1 tsp sugar

1 tsp baking powder

Dry duck carefully with paper towels and place on wire rack set in foil-lined rimmed baking sheet.

Spoon marinade mixture over duck and rub over entire surface, making sure to coat all exposed skin and inner cavity.

Combine salt and baking powder in small bowl. Sprinkle evenly over all surfaces of duck.

Refrigerate duck, uncovered, at least 12 and up to 36 hours until surface is completely dry with leathery appearance.

Day of baking

Adjust rack to lowest position and preheat oven to 190c.

Bring 2 litres water to a rolling boil in a large stockpot.

Place duck on wire rack set in sink.

Pour half of boiling water over top surface of duck, making sure to cover skin evenly.

Flip duck and pour remaining boiling water over second side. Allow duck to dry 5 minutes.

Stand duck vertically by inserting wine bottle into cavity and place on wire rack set in rimmed baking sheet.

Roast, rotating after 30 minutes until skin is a deep mahogany, about 1 hour.

Reduce heat to 150c and continue roasting until fat stops dripping from cavity, about 30 minutes longer.

Carefully remove duck from wine bottle can and transfer to cutting board. Allow to rest 10 minutes before carving.

Do not mess with the duck; it is perfect as a whole. Just roast and eat.

Posted 5 days ago by Belinda Lo

Simple Ginger Soy Poached Salmon

Author: Chef Michael Smith – Fast Flavors

Prep time:  5 mins

Cook time:  15 mins

Total time:  20 mins

Serves: 4

 

Slightly adapted.

Ingredients

• 1 cup water
• ¼ cup low sodium soy sauce
• 2 tablespoons coconut palm sugar
• 2 tablespoons grated ginger
• ½ teaspoon of your favorite hot sauce or chili pepper flakes
• 4 4oz fresh salmon fillets
• 4 green onions, thinly sliced
• 1½ cups brown basmati rice
• 3 cups water (for rice)
• 20 spears of asparagus

Instructions

1. Get the rice started in a rice cooker or on the stove. Follow directions on package for rice.
2. Meanwhile poach the salmon. Match your favorite heavy skillet with a tight fitting lid.
3. Pour the water, soy sauce, sugar, hot sauce, and ginger together in the skillet.
4. Bring to a vigorous simmer over high heat, then lower to a slow, steady simmer. Nestle the salmon fillets in the mixture and cover the pan. Let simmer for 5 minutes then gently flip the salmon fillets.
5. Cover and simmer until cooked through, about 4-5 more minutes.
6. Steam the asparagus for 4-5 minutes.
7. Divide the rice and asparagus among 4 bowls. Position the salmon on each pile of rice and spoon the sauce over evenly. Sprinkle with green onion to garnish.
8. Enjoy!

Nutrition Information

Serving size: 1 salmon fillet, with ¾ cup brown rice, 5 spears asparagus & sauceCalories: 405 kcal Fat: 10.9g Saturated fat: 1.8g Unsaturated fat: 6.9gCarbohydrates: 41.8g Sugar: 3.4g Fiber: 4.2g Protein: 34.7g

Roasted Brussels Sprouts

Ingredients

1½ pounds Brussels sprouts

1 shallot, sliced

2 Tbsp extra virgin olive oil

1 tsp salt

½ tsp black pepper

Instructions

Preheat oven to 450 degrees

Trim stems off of Brussels sprouts and remove outer leaves

Rinse Brussels sprouts and dry off completely

Halve the Brussels sprouts and place in a bowl with shallots. Add olive oil, salt and pepper and toss to coat

Layer the Brussels sprouts and shallots in a single layer on a baking sheet and bake for approximately 15-20 minutes until carmelized, turning after 10 minutes

Roasted Green Beans with Cranberries and Walnuts

Ingredients (serves 4-6)

• 2 pounds fresh green beans, stem ends trimmed
• 4 cloves garlic, peeled and sliced into quarters
• 2 Tbsp extra virgin olive oil
• 1 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sugar
• zest of one lemon
• juice of one lemon
• 1/2 cup dried cranberries
• 1/2 cup walnuts, toasted

Instructions

Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil.

Toss green beans with garlic, olive oil, salt, pepper and sugar directly on the prepared baking sheet.

Roast the beans for 15 minutes, then stir with a spatula to promote even cooking.

Meanwhile, in a small bowl, combine lemon zest, lemon juice, cranberries and walnuts and toss well.

Continue roasting until beans are tender, slightly browned and just starting to shrivel, about 10 minutes more.

Toss beans with cranberry mixture. Taste and adjust seasoning with salt, pepper and more lemon juice if desired.

Mulled Apple Cider Recipes

With Ginger and Orange

Ingredients

• 4 cups of apple cider
• 6 whole cloves
• 1 (3-inch) cinnamon stick, broken into pieces
• 1/2 orange, sliced
• 1-inch peeled, fresh ginger, cut into 6 slices

Directions

Combine the ingredients in a medium saucepan and simmer over a low flame for 20 minutes. Strain and serve.

From Simply Recipes

Hot Mulled Cider Recipe

• 1/2 gallon of fresh, unfiltered apple cider
• 1 orange
• 15 cloves
• 4 3-inch sticks of cinnamon
• 15 allspice berries
• 1 teaspoon of nutmeg
• 7 pods of cardamon
• 1/4 cup brown sugar

METHOD

1 Pour apple cider into a 3-quart saucepan, cover, turn the heat on medium-high. While cider is heating up, take a vegetable peeler and peel away a couple thick strips of peel from the orange. Press about half of the cloves into the peeled part of the orange. (You can also just quarter the orange and add the slices and cloves separately. I just like seeing the orange bob up and down.) Place orange, orange peel strips, the remaining cloves, and the rest of the ingredients into the sauce pan with the cider. Keep covered and heat the mulled cider mixture to a simmer and reduce heat to low. Simmer for 20 minutes on low heat.

2 Use a fine mesh sieve to strain the hot mulled cider away from the orange, cloves, and other spices. If you want, you can add a touch of bourbon, brandy, or rum to spike it up a bit. Serve hot. Add a cinnamon stick to each cup if desired.

Makes 8 cups.

With RUM!! (From Emeril)

Ingredients

• 1 apple
• 2 teaspoons whole cloves
• 1 orange, thinly sliced
• 2 quarts apple cider
• 1/2 cup light brown sugar
• 1 teaspoon allspice
• Pinch grated nutmeg
• 1 cup dark rum
• Cinnamon sticks, garnish

Directions

Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients except the rum. Slowly bring to a simmer over low heat. Simmer for 10 minutes. Remove from the heat and add the rum. Discard the apple. Ladle into mugs and garnish each with a cinnamon stick. Serve immediately.

Curried Quinoa with Sweet Potatoes and Spinach

From http://www.crunchyrock.com/2012/10/curried-quinoa-with-sweet-potatoes-and.html
(Adapted from Happyolks)

1 cup quinoa, prepared according to package directions
2 cups chick peas (canned or dried that have been cooked)
3-4 medium sweet potatoes, cubed
1 large red onion, diced
1 large bunch of spinach, washed and shredded
1 cup vegetable broth
4 tablespoons extra virgin olive oil
1/4 cup dried cranberries
1/4 cup chopped almonds
1 clove garlic
fresh ginger to taste
1-2 teaspoons curry powder (or your favorite curry seasoning)
sea salt to taste

1. Toss the potatoes with about 2 tablespoons olive oil and sea salt. Roast on a large baking sheet pan in a 475 degree F. oven for about 20-30 minutes, stirring about every 10 minutes, until they are browned tender.

2. In a large sauce pan, heat 2 tablespoons of olive oil and sauté the onion until soft, about 5 minutes.  Add in the garlic, and some grated fresh ginger, and the curry. Add in the vegetable stock and stir until warmed through. Add in the sweet potatoes and chick peas, and allow to cook for about 5-10 minutes.

3. Add in the chopped spinach and stir just until it begins to wilt. Serve over the quinoa and top with dried cranberries and chopped almonds. Season with salt and pepper to taste.