Tag Archives: Easter

Duck À L’Orange

5 Apr

Am I the only person that associates Easter with Duck?  Well a few years ago I had some guests over to my home, and I cooked “Duck À L’Orange”, and it was a hit! I don’t want to babble too much, so let’s get to the point.

 

Duck À L’Orange

Duckling, 5-6 lb                                                  1

Salt and Pepper                                                   To taste

Duck or Chicken Stock                                    8oz

Sugar                                                                     1 Tbsp

Champagne Vinegar                                       1 Tbsp

Brandy                                                                  2 Tbsp

Orange Juice                                                      12 oz

Lemon Juice                                                       from 1 Lemon

Whole Butter                                                     1 tsp

Oranges, peeled and sectioned                 4

Orange zest, julienne                                     4 Tbsp

 

Prick the duck with a fork and season well with salt and pepper. Roast the duck at 400°F for 15 minutes. Reduce the heat to 350°F and cook until done, approx.  45-60 minutes. Remove the duck from the roasting pan and hold in a warm place. Degrease the roasting pan. Place the pan on the stove top and deglaze with the stock. Melt the sugar and vinegar together in a saucepan and lightly caramelize the mixture. Remove the caramelized sugar from the stovetop and add the brandy. Add the stock, pan drippings and juices to the pan of sugar and reduce until the sauce is slightly thickened, approx. 10 minutes. Monté au buerre (to finish a sauce with butter). Strain and degreaser the sauce. Blanch the orange zest in boiling water. Place the duck on a warm serving platter. Arrange the orange sections around it. Sprinkle the zest over the duck. Pour the sauce over the duck and serve additional sauce on the side.

…So now I just want to tell everyone to have a wonderful Easter. Enjoy time with your family and friends, and remember that Jesus Christ is Risen!   -Matthew 28

Mmm take a bite out of that!

Salmon for Lent

23 Feb

Salmon Caviar

The Lenten season has officially begun, and in observance of Lent, many Catholics and Christians abstain from eating meat.  “Lent is the Christian observance of the liturgical year from Ash Wednesday to Easter Sunday.  The traditional purpose of Lent is the penitential preparation of the believer—through prayer, penance, repentance, almsgiving, and self- denial.  Its institutional purpose is heightened in the annual commemoration of Holy Week, marking the Death and Resurrection of Jesus, which recalls the events of the Passion of Christ and Good Friday, which then culminates in the celebration on Easter Sunday of the Resurrection of Jesus Christ.”  [Wikipedia]

In last year’s article “Ensuring Freshness”, I gave you a list of ways to ensure that the seafood that you are purchasing is at its freshest.

Very often I have conversations with people about seafood.  Salmon seems to be the fish favorite of most. There are so many ways that one can cook salmon.  Here are a few ideas to get you through this season.

Breakfast

Smoked Salmon with Cream Cheese & Capers

Wild Alaskan Salmon Benedict with Citrus Cheese Sauce

Lunch

Asian Salmon Burgers with Pickled Cucumber & Pumpernickel

Salmon Loaf

Dinner

Salad

Summer Salmon Salad

Soup

Salmon Chowder

Entrée

Grilled Salmon with Hazelnut-Lime Butter

Grilled Salmon with Avocado Salsa

Mmm take a bite out of that!

Here are some other great fish ideas & a bonus video about Lent…

Oh Gosh! Curried Crab Anyone? (in a Trini accent)

Tilapia, the not so fishy fish.

I’ve Got Clams On My Mind

 

For any of the above recipes feel free to leave a comment here or shoot me an email at simplyhershey@gmail.com.