Receita
Chudda's Cuisine/Lounge
Jan 21, 2014
2 Comments

DUCK L’ORANGE

Honestly, New Years Eve is not one of my favorite holidays. When I worked in restaurants it was one of the craziest nights of the year.  We were always slammed, turned tables like crazy and never got out to enjoy the festivities because I always worked until 2 am, then had to deal with the traffic and the crazy people on the road after I got off work.   These days, I spend my New Years Eve at home, making a nice dinner and watching the festivities on the television.  So, knowing that Ludmilla LOVES duck, I decided to make an orange duck from Saveur Magazine with a couple of my own additions. What a great dish to celebrate the new year and let me tell you….we demolished this in one sitting (I’m so embarrased to admit!).  We enjoyed a great champagne with our duck and a delicious  side of sautéed snap peas.  The colors and textures worked wonderfully together and the flavors were amazing!  So many people are afraid of duck, but seriously, treat it like chicken!  It’s super easy and what a great change of pace for a super special dinner…it’s a great way to “dress up” your table. Also, it’s a great idea for Valentine’s Day dinner!!

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Roast Duck with Orange Sauce

Ingredients

1 Long Island or Pekin duck

8 cloves garlic, smashed

4 sprigs rosemary

4 sprigs thyme

4 sprigs sage

2 bay leaves

2 T. five spice powder

kosher salt and pepper

1 onion, quartered

butchers twine

3 T. olive oil

3 T. unsalted butter

3 cups chicken or duck stock

3/4 c. dry white wine

3/4 c. sugar

3/4 c. white wine vinegar

1/2 c. water

7 mandarin oranges peeled and seeded

Directions

Heat oven to 325F.  Season duck inside and out with salt and pepper and five spice powder  Stuff duck with garlic, rosemary, thyme, sage, bay leaves and onion. Tie legs together with butchers twine.  Heat oil and butter in in roasting pan over medium-high heat.  Cook duck turning until browned 8-10 minutes.

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Transfer to a plate and set aside.  Discard all but 3 T. of the fat and return pan to medium -high heat.  Add stock and wine and bring to a boil.  Return duck to pan breast side up and cover tightly with foil.  Bake until thickest part of leg reads 155F, 45 minutes to 1 hour.  Remove foil and increase oven temperature to 450F.  Bake until skin is brown and crisp, 20-25 minutes.  Rest at least 20 minutes before carving.

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Orange Sauce

Bring sugar, vinegar, oranges and 1/2 c. water to a boil in a saucepan.  Reduce heat to medium and cook until oranges break down and sauce is slightly thick, 45 minutes to 1 hour.

Carve duck and spoon sauce liberally over.

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Snap Peas

Ingredients

1 1/2 pounds fresh sugar snap peas
1 tablespoon good olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Kosher salt and pepper
1 T. fresh thyme chopped
1 t. garlic, minced
1 t. shallots, minced

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Directions
Remove and discard the stem end and string from each sugar snap pod.

Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, thyme, garlic, shallots, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.

Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.

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Beijos e Tchau!

Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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2 comentários
  1. Shariane Hillier - 21/01/2014 - 17h00

    Looks amazing!!! You recipes are always so creative! To die for!
    Beijos

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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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  • It's Wednesday! It's @brazi_bites day!! Brazi Bites sausage stuffing or dressing is one of the best Thanksgiving recipes you can make this year. It’s so flavorful and delicious! It’s a combination of sweet and savory together and gluten-free. 🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷No blog uma receita típica de Thanksgiving:stuffing!! Nós fizemos com pão-de-queijo, cranberries e linguiça. Ficou maravilhoso!!!
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