Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
tapenade cheese toasts
| Aga Recipes
Cooking receipe to make tapenade cheese toasts under category Aga Recipes. You may find some video clips related to this receipe below.tapenade cheese toastsvegetarian1 long thin french loaf olive oil for brushing1 x 125g jar of olive tapenadeabout 175g cheddar cheese grated paprikaCut the loaf dia
[ read more ]
Shrimp Pate with Cream Cheese Recipe
| Appetizers
Type: Shrimp Pate with Cream Cheese Free Cooking Recipe - Appetizers No other! Ingredients / Directions 1 pound shrimp1/4 cup(s) scallions finely chopped3 teaspoon lemon juice4 teaspoon butter8 ounces cream cheese4 teaspoon mayonnaise1 teaspoon garlic salt1 teaspoon parsley chopped Bo
[ read more ]
Gin Milk Punch
| Drink Master
Cooking receipe to make Gin Milk Punch under category Drink Master. You may find some video clips related to this receipe below. 1 tsp Powdered Sugar 2 oz Gin 1 Cup MilkShake with ice and strain into collins glass, and sprinkle nutmeg on top.[tubepress mode='t
[ read more ]
Beef Kidneys With Onions And Squash Recipe
| Main Meals
Type: Beef Kidneys With Onions And Squash Free Cooking Recipe - Main Meals All good! Ingredients / Directions 2 beef kidneyscut in halves? squashpeeledcut in quartersseededsliced3 onionspeeledsliced? cup(s) water3 tablespoons butterseasonings to taste To prepare this Beef Kidneys With
[ read more ]
Cooking receipe to make duck breasts with rosemary sauce under category General Recipes. You may find some video clips related to this receipe below.
duck breasts with rosemary sauce
An easy way of cooking duck breasts for parties: briefly roast them in advance slice them when they are cool and warm them quickly in a sauce before serving. They will still be pink and tender. Four breasts can be sliced to provide 6 servings.
4 duck breasts
sprig of rosemary
1 tbs fresh rosemary very finely chopped
15g butter
1 shallot very finely chopped
1/2 carrot very finely chopped
1/2 stalk celery very finely chopped
small glass vermouth of dry white wine
300ml duck or chicken stock
salt and peper
squeeze of lemon juice
1 tsp of arrowroot
1 tbs port
Several hours in advance of serving preheat the oven to 215C (425F gas 7). Score the duck skin and rub with salt and pepper: then place in an oiled baking tin and place a sprig of rosemary on top. Roast for 10 minutes. Remove to a dish to cool. Saute the vegetables in butter until softened. Pour of any fat from the roasting tin and de glaze with the vermouth or white wine. Add to the vegetables and simmer until slightly reduced. Taste for seasoning adding lemon juice as necessary . Pour the sauce into frying pan and set aside.
Remove the skin from the duck (this can be fried until crisp and served cut into strips with the duck or in a salad). Add juices from duck to sauce. Cut duck into thin slices cover and set aside. Before serving reheat duck slices for 3 to 5 minutes. Mix the arrowroot with the port and add to the sauce. Bring to a simmer add the duck and heat for only about 15 seconds. Serve immediately. Serve with a puree of celeriac and French beans.
Serves 6
[tubepress mode=’tag’, tagValue=’duck breasts with rosemary sauce’]
