Text 2193, 87 rader
Skriven 2006-06-15 23:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Tastes of Sunday
========================
 -=> Quoting Dave Sacerdote to All <=-

 DS> - Ravenswood California Zinfandel 2001.
 DS> - Peels Blueberry Pomegranate malt Beverage
 DS> - Red Stripe Beer
 DS> - Costco lasagna (Kirkland Signature brand)
 DS> - Smoked ribs - My trademark smoked pork ribs
 DS> - Smoked Cornish game hens
 DS> - Evans & Tate Chardonnay Margaret River 2003

Sounds most excellent. I hope your efforts were widely appreciated.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Duck Breasts with Orange-Ancho Chile Sauce
 Categories: Duck
      Yield: 6 Servings
 
      3    Dried ancho chiles, stemmed
           And seeded (1 1/4 ounces)
      2 c  Boiling water
      1    Garlic clove, minced
    1/2 c  Sugar
    1/2 c  Fresh orange juice
    1/4 c  Fresh lime juice
      6    (1/2-pound) Muscovy duck
           Breast halves (also called
           Magrets),
           Rinsed and patted dry
  1 1/2 ts Salt
    1/4 ts Freshly ground black pepper
      1 tb Unsalted butter
 
  Toast the chiles in a small dry skillet over moderate heat until
  slightly darker, turning once with tongs, about 40 seconds total.
  Transfer to a small heatproof bowl, add the boiling water and soak
  until softened, about 20 minutes. With a slotted spoon, transfer the
  chiles to a blender. Add 1 cup soaking liquid and the garlic and blend
  until smooth.
  
  Cook the sugar in a dry 1 1/2-quart heavy saucepan over moderate heat,
  undisturbed, until it begins to melt. Continue to cook, stirring
  occasionally with a fork, until the sugar has melted to a deep golden
  caramel, about 8 minutes. Carefully add orange and lime juices
  (caramel will steam vigorously and harden). Cook over moderately low
  heat, stirring, until hardened caramel is dissolved, about 5 minutes.
  Remove from heat.
  
  With a sharp paring knife, score the skin, through the fat, on each
  duck breast in a crosshatch pattern, making score marks about 1 inch
  apart. Pat dry and sprinkle with salt and pepper. Put three breast
  halves skin sides down in a 12-inch heavy skillet and turn heat to
  moderate. Cook until skin is well browned, about 10 minutes. Turn over
  with tongs and cook until meat is browned, about 3 minutes. Repeat
  process with remaining three breasts.
  
  Return all breast halves to skillet, cover and cook over moderate heat
  until a thermometer inserted horizontally into center of a breast
  registers 135 degrees for medium-rare, about 6 minutes. Transfer the
  duck to a carving board and let stand, uncovered, while you make the
  sauce. (The duck will continue to cook as it stands.)
  
  Add the chile puree and any duck juices from the plate to the skillet
  and cook over moderately high heat, stirring and scraping up any brown
  bits, until thickened, about 6 minutes. Add caramel and any juices
  accumulated on carving board and simmer for 5 minutes. Whisk in butter
  until incorporated, then whisk in salt to taste.
  
  Slice the duck breasts and serve with the sauce.
  
  Recipe_USA_Group@yahoogroups.com
  From: "Journey_7x7" Newsgroups: Rec.Food.Recipes
 
MMMMM


Cheers

Jim, in Yellowknife




... Do not make loon soup <The Eskimo Cookbook>
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