Free Recipe Braised Duck with Orange-And-Lime Sauce

Recipe Preparation: boil
Recipe Serves: 1

Ingredients for Braised Duck with Orange-And-Lime Sauce Recipe

Braised Duck with Orange and Lime Sauce

5 lb To 5 1/2 pound duck
1/4 c Vegetable oil
2 c Chicken stock, fresh or
-canned
12 Whole cloves
1 Fresh hot chilli *
1/2 c Strained fresh orange juice
2 tb Strained fresh lime juice
1/2 c Finely chopped sweet bell pepper, preferably red
1/4 ts Salt

Braised Duck with Orange-And-Lime Sauce Preparation

Orange wedges or slices studded with whole cloves for garnish * about 1 1/2 to 2inches long, stemmed and seeded.

Preheat the oven to 350F.

Pat the duck completely dry inside and out with paper towels, and remove the large chunks of fat from the cavity. Cut off the loose neck skin and truss the bird securely, then prick the surface around the thighs, the back and the lower part of the breast with a skewer or the point of a sharp knife.

In a heavy 5- to 6-quart casserole, heat the oil over moderate heat until a light haze forms above it. Add the duck and, turning it frequently with a slotted spoon or tongs, cook for about 15 minutes, or until it browns richly on all sides.

Transfer the duck to a plate and discard the fat remaining in the casserole.

Pour in 1 cup of the chicken stock and bring to a boil over high heat, meanwhile scraping in any brown particles that cling to the bottom and sides of the pan.

Stir in the cloves and chilli, then return the duck and the liquids that have accumulated around it to the casserole.

Cover tightly and braise in the middle of the oven for 1 hour. Remove the duck to a plate, and with a large spoon skim as much fat as possible from the surface of the cooking liquid. Discard the cloves and chilli.

Add the remaining cup of stock to the casserole and, stirring and scraping in the brown bits that cling to the pan, bring to a boil over high heat.

Mix in the orange juice, lime juice, sweet bell pepper and salt. Return the duck to the casserole and baste it with the simmering sauce.

Cover tightly and return the duck to the oven for about 15 minutes. To test for doneness, pierce the thigh of the bird with the point of a small, sharp knife. The juice should trickle out a clear yellow; if it is slightly pink, cook the bird for another 5 to 10 minutes.

Place the duck on a heated platter and pour the sauce over it. Garnish the platter with the orange wedges or slices and serve at once.

Recipe Serves: 1

Ingredients for Cornish Pastie Recipe

Cornish Pasties

1-1/2 ts Salt
4 c Flour
3/4 c Butter
1 c Water
1 lb Ground beef
3 Thinly sliced potatoes
1 Thinly sliced onion
1/4 ts Pepper
1 tb Water

Cornish Pastie Preparation

Heat oven to 350F. Mix 1/2 tsp salt with flour. Add butter and blend.

Add 1 cup of water and knead into stiff dough. Roll out to 1/8″ thick . Cut 6 circles.

Mix beef, potatoes, onions, 1 tsp. salt, pepper and 1 Tb water. Divide mixture onto circles.

Fold each circle in half. Seal the edges with a fork, carefully pressing down to keep the mixture inside while it cooks.

Bake for 1 1/4 hours.

This recipe takes me back to my younger school days, eating pasties at lunchtime from the canteen, so I hope you enjoy it too.

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Recipe Preparation: cook

Recipe Serves: 4

Ingredients for Pot Roast with Sour Cream Gravy Recipe

1 2-3 lb. pot roast

1/2 c Water

3 Med. carrots cut in 2 pieces.

1 Carton sour cream (8 oz.)

2 tb Cooking oil

3 Med. potatoes, peel, quarter

3 Med. onions, quartered

1 tb Flour

Pot Roast with Sour Cream Gravy Preparation

Brown roast on all sides in hot oil in lge. roaster or Dutch oven. Add water. Cover and simmer about 2 1/2 to 3 hrs.

Add vegetables. Cover and simmer 30 min. or until vegetables. are tender. Remove roast and veg. to serving dish. Drain off all but 2 tbs. drippings, sift flour into drippings.

Make roux (half melted butter, half plain flour), stirring constantly. Add water to drained off drippings to make 1 cup. Stir into flour and cook, stirring constantly, until smooth and slightly thickened.

Add sour cream and cook, stirring constantly, on low heat until heated. Serve gravy with roast.

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A magnetron in a microwave oven generates electromagnetic waves of very high frequency and very short wavelength, hence the name microwave. When food and similar substances are subjected to microwaves, they absorb energy and heat very quickly.

The actual heating takes place by molecular friction within the food itself. This is why the surrounding area doesn’t get hot. Because different foods absorb microwaves at different rates, the heating time varies. Because the available energy is fixed, large loads increase heating times. For these reasons the size, shape and thickness of the food must be standardized to even up the heating time as much as possible.

Microwave energy can pass through china and plastic dishes, but is reflected by metal containers or foil, so they shouldn’t be used. It can penetrate food to about 4cm. complete heating relies on the transfer of heat by conduction from the heated parts to the cooler areas. Hence the parts of a plate in contact with the food get hot before the rim does.

Advantages

1.Food can be heated in small quantities very quickly. It’s particularly suitable for heating pre-plated or ready-to-eat food. If it’s used correctly, there is no loss of flavour.

2.Hot food can be boosted to correct serving temperatures.

3.Food can be kept cold and single portions can be heated to order, thus keeping the food fresher.

4.Waste can be avoided by heating food only when required.

5.By combining a microwave oven with conventional cooking appliances, cooking times can be shortened.

6.Microwave ovens are very compact and don’t require extraction canopies.

Limitations

1.Only one or two portions can be heated at a time.

2.Food won’t colour or brown in a microwave oven (unless a convection/microwave oven is used). If browning is desired, it must usually be achieved by other methods of cookery.

3.Frozen food placed in a microwave will thaw and heat unevenly because the ice crystals reflect the waves. With raw food there is a danger that thawed patches will start to cook before other parts are completely thawed. For this reason food should be almost thawed before being heated. Alternatively, the food may be subjected to short bursts of microwaves with periods of rest in between. The higher the starting temperature, the faster the food will be heated.

4.Accurate timing is essential. An error of 30-60 seconds overexposure can cause overheating and spoiling.

5.Dense (thick) food (such as boiled potatoes) takes longer to heat than lighter food such as zucchini. The food must be matched for size and density to achieve even heating.

6.Microwave ovens aren’t suitable for cooking red meats, but good results can be obtained with poultry, fish and foods with an open porous texture.

7.The pastry of pies and tarts containing moist fillings becomes soft and loses its texture because of the steam generated from the filling. If these goods are exposed to radiant heat such as an infrared light the crispness of the pastry can be restored, but long exposure will lead to dryness. Other pastries can be heated successfully but they tend to dry out if kept for any length of time.

Summary

Microwave ovens are useful for heating food where suitably prepared items are required to be served in small quantities over a long time. They are ideal for heating one or two portions of food that has been kept cold until it’s ordered. They should be used to reconstitute food held at chilled, not frozen, temperatures.

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