Sunday, December 27, 2009

Sunday Dinner

I bought a frozen duck a few days ago, planning on cooking it for dinner the Sunday after Christmas.


1. Get all of the ingredients together to season and prepare your duck for roasting..

2. Take the duck out of its packaging..Check the duck's cavities to remove giblets. Cut away any excess fat within the duck's cavity, around the neck, or anywhere else on the bird. Clean the outside of the duck thoroughly by running it under water to remove bacteria from the bird's surface. Once finished, allow it to dry somewhat before seasoning.

3. If the duck did not come secured, use string or rubber bands to hold the legs and wings in place against the body of the bird.

4. Season the bird with 1 tbsp. of parley, 1 tsp. kosher salt, 1 tsp. thyme and 1 tbsp. of pepper as well as anything else you desire. Rub over the bird on all sides.



5. Preheat the oven to 375 degrees.

6. Score the breast of the duck by cutting small slits into it with a sharp knife or by poking holes into it with a large fork. If you want, add additional seasoning into the scored portions of the duck or tuck in some natural herbs. Add a bit of orange zest or even some fresh cranberries.

7. Place the duck on a roasting rack that can sit on the top shelf of the oven. On the lower shelf of the oven place a large rectangular baking pan half full of hot water. Make certain that it is placed directly underneath the roasting rack on which the duck is resting. The pan must be the same size or larger than the bird's roasting rack. Place a tent of aluminum foil on top of the duck, tucking it gently around the bird..Cook the duck 10 minutes for each lb. After the appropriate cooking time has passed, check the duck for to see if it is done. If necessary, return the duck to the oven until it reaches the desired level of wellness.

18. If you want the duck breast to be crispy, place the bird underneath the broiler for about five to seven minutes to achieve the desired crispiness.

9. Make a sauce for the duck while it cooks, if you desire one. Use the giblets to make a broth and then add a bit of orange zest and orange juice, minced onion, a dash of paprika, and additional salt and pepper. To thicken it into a gravy use corn starch and water. To sweeten the sauce a bit more, add cranberry or a sweet wine or sherry to the sauce.

10 Once the duck is finished cooking, move it to a serving plate. Remove any string or rubber bands. Garnish and serve.

I've been looking through the grocery store flyers and making my shopping list. Took a break by reading some blogs from Mennonite Girls Can Cook I'd like to try this soon.

Chicken Enchiladas

  • 1 package Sundried Tomato Tortillas
  • 1 can black beans
  • 1 can corn
  • 1 can green chilies
  • 1 onion chopped
  • 4 cups cooked leftover chicken, shredded or cubed
  • 1 ~ 5oo ml. light sour cream
  • 1 can mushroom soup
  • 1 can refried beans
  • 3 cups shredded cheddar or use shredded tex mex cheese
  1. Spread the tortilla shells with a good tablespoon of refried beans.
  2. Mix together the black beans, corn, green chilies left over chicken andchopped onion.
  3. Mix together the mushroom soup and sour cream to make a sauce.
  4. Put one third of sauce on the bottom of the pan.
  5. Put one third in with the chicken mixture.
  6. Divide the chicken mixture between the tortilla shells, and roll up. Lay them in a greased 9 by 13 pan. . you may need another pan.
  7. Put the remainder sauce on top of the tortillas. . .and sprinkle with the cheese.
  8. Bake in a 350 oven for about 30 minutes or until the cheese is bubbly and the dish is heated through.
  9. Serve with salsa .. .guacamole and tortilla chips.

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