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Add the duck legs and cook over moderate heat, turning occasionally, until crisp and heated through, about 15 minutes. Transfer to a plate to cool slightly, then coarsely chop or shred the meat ...
Cut the orange sections into 1-inch pieces. 2. In a large saucepan, combine the cranberries and water with 1/4 cup of orange juice from the bowl and bring to a simmer over moderate heat.
The jellied version of Whole Foods 36 Organic cranberry held up much better than the whole berry sauce. It was a bit milder than the whole berry version, but still had a good flavor. The texture ...
Duck leg confit Canned duck confit and cassoulet. Confit of goose (confit d'oie) or duck (confit de canard) is usually prepared from the legs of the bird. The meat is salted and seasoned with herbs and slowly cooked submerged in its own rendered fat (never to exceed 85 °C [185 °F]), in which it is then preserved by allowing it to cool and ...
A classic recipe is to fry or grill the legs in a bit of the fat until they are well-browned and crisp, and use more of the fat to roast some potatoes and garlic as an accompaniment. The potatoes roasted in duck fat to accompany the crisped-up confit are called pommes de terre à la sarladaise. [4]
Cassoulet (/ ˌ k æ s ə ˈ l eɪ /, [1] also UK: / ˈ k æ s ʊ l eɪ /, [2] US: / ˌ k æ s ʊ ˈ l eɪ /; [3] French:) is a rich, slow-cooked stew originating in southern France.The food writer Elizabeth David described it as "that sumptuous amalgamation of haricot beans, sausage, pork, mutton and preserved goose, aromatically spiced with garlic and herbs". [4]
Roast the poblano directly over a gas flame or under the broiler, turning, until charred. Let cool. Peel, seed and chop the poblano. Preheat a cast-iron skillet.
Meanwhile, make the French Toast. Start by making the filling. In a small bowl mix together the Mascarpone cheese, powdered sugar, orange zest and 2 teaspoons cinnamon.