Posts tagged Poultry

Seared Duck Breast with Red Currant Sauce, Garlic Purple Mash Potatoes with Beet Croustillant, Stuffed Fig with Chive and Garlic Goat Cheese

Seared Duck Breast with Red Currant Sauce, Garlic Purple Mash Potatoes with Beet Croustillant, Stuffed Fig with Chive and Garlic Goat Cheese

plate

 Ingredients: (serves 4)

  • 4 duck breast
  • 2 lbs. of purple potatoes
  • 6 garlic cloves
  • 1 fresh beet
  • 3 cups of olive oil
  • 4 fresh figs
  • 1 bunch of fresh chives
  • Salt and pepper for seasoning
  • Butter and milk
  • Fresh red currant
  • Fresh thyme for garnish

For the redcurrant jelly sauce

  • 2 shallots finely chopped
  • 6 tbsp. red currant jelly
  • 2 tbsp. red wine vinegar

Directions:

  1. Wash the potatoes. Peel and diced them into smaller pieces. Place the potatoes in boiling water and cook for 20-25 minutes or until the potatoes are soft. Roast the garlic cloves in olive oil for 15 minutes in medium heat and drain the oil. Transfer the potatoes and garlic to a bowl. Mash with a fork and add butter, milk, salt and pepper.
  1. Clean and peel the beet. Try to round the sides. Slice thin with a mandolin. Dip them in flour and fry them in olive oil 1 min each sides in medium heat. Set them aside on a paper towel.
  1. Using a sharp knife, score the duck breasts with 3 long cuts, diagonally. Repeat crossways to form a grid pattern. Season on both sides with salt and pepper.4. Place a frying pan on a medium heat, immediately add the duck breasts, skin side down, and after 2 minutes turn the heat down to low. Continue to cook for 10–15 minutes or until the skin is crisp. Increase the heat to medium and turn over the duck breasts. Cook for 4–6 minutes, depending on the thickness of the breasts and how cooked you like the duck, then turn off the heat and allow to rest for a few minutes before serving.5. Meanwhile, make the sauce. Add 2–3 tablespoons of the duck fat to a frying pan and place on a medium heat. Tip in the shallots and cook for 5 minutes or until softened but not browned, then stir in the jelly and vinegar. Allow to bubble and reduce for 3–5 minutes or until the mixture is syrupy in consistency. Season with salt and pepper to taste.
  1. Diced small the chives and garlic and mix with the goat cheese, salt and pepper. Cut the figs half way and add the seasoned goat cheese in the middle. Bake for 5 min.7. Place the mash potatoes on the plate with the beet on top. Add the stuffed fig and slice the duck breast and drizzled with the sauce. Garnish with fresh red currant and thyme.

Chicken with Moqua Soup

Chicken with Moqua Soup

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Ingredients:

5 Cups of Water
4 Pieces of chicken thigh or leg or combination, with bones, with or without skin
6 dried shitake mushroom- soaked in water till soft, discard the stems
1 small moqua, cut crosswise, peeled, cut in half and seeded
2 tablespoons of soy sauce
Fish Sauce or salt to taste

Directions:

In medium saucepan, bring the water and chicken to boil, skim the foam our and add soy sauce and fish sauce.  Simmer the chicken until tender, about 1/2 hour to 45 minutes, add moqua, cook 15 minutes longer until moqua is soft and cook through.

 

BAKED HONEY SRIRACHA WINGS

BAKED HONEY SRIRACHA WINGS

Honey-Sriracha-Chicken-Wings-2

 

 

 

 

 

 

 

 

 

 

These Sriracha wings would be the perfect kind of finger foods for your next football gathering, although you could have them all year long!

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 4 servings

INGREDIENTS

2 pounds chicken wings

2 tablespoons unsalted butter, melted

1 tablespoon vegetable oil

1 teaspoon garlic powder

Kosher salt and freshly ground black pepper, to taste

1 tablespoon chopped fresh cilantro leaves

Sesame seeds, for garnish

FOR THE HONEY SRIRACHA GLAZE

5 tablespoons unsalted butter

1 tablespoon all-purpose flour

1/4 cup honey

1/4 cup Sriracha*

1 tablespoon soy sauce

Juice of 1 lime

INSTRUCTIONS

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

To make the glaze, melt butter in a small saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Stir in honey, Sriracha, soy sauce and lime juice. Bring to a boil; simmer until slightly thickened, about 1-2 minutes.

In a large bowl, combine wings, butter, vegetable oil, garlic powder, salt and pepper, to taste.

Place wings onto the prepared baking sheet and bake for 25-30 minutes, using metal tongs to turn at halftime. Brush wings with Sriracha glaze and broil for 3-4 minutes, or until crisp and crusted.

Serve immediately, garnished with cilantro and sesame seeds, if desired.

Adapted from Comfort of Cooking

*Sriracha is an Asian-style hot chili sauce and can be found in the Asian section of your local grocery store.