Orange-Glazed Duck

Orange-Glazed Duck
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Servings
6 people
Servings
6 people
Orange-Glazed Duck
Votes: 0
Rating: 0
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Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Preheat oven to 350°.
  2. Dice vegetables and place in a roasting pan with rack.
  3. Simmer orange juice, honey, salt and 2 sprigs of rosemary in a small saucepan for 15 minutes, then remove from heat.
  4. Rinse and dry duck thoroughly, then place breast-up on rack in roasting pan.
  5. Score the skin over the breast and legs to help some of the fat escape while roasting (this will also help crisp the skin).
  6. Brush half of the orange glaze over duck, reserving the other half for later.
  7. Truss duck legs together and cover the pan with foil.
  8. Roast for 2-2 ½ hours, brushing more glaze over the duck and stirring the vegetables every 30 minutes.
  9. Duck is done when internal temperature reaches 135° for medium-rare or 170° for well-done.
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Kimchi

Kimchi
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Servings
1 gallon
Servings
1 gallon
Kimchi
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Servings
1 gallon
Servings
1 gallon
Ingredients
Servings: gallon
Instructions
  1. Cut cabbage into 2-inch pieces and place in a large mixing bowl.
  2. Cover cabbage with water and salt. Press down on the cabbage with a plate until water comes over the top. Let sit for 45 minutes.
  3. Cut carrots and daikon into matchsticks (a mandoline is helpful here). Set aside.
    carrots and daikon radish
  4. Cut green onions into ¼-in. pieces and set aside.
  5. In a food processor, blend the remaining ingredients to form a thick paste.
  6. Drain and rinse cabbage, then put it back in the bowl. Add carrots, daikon and green onions.
  7. Coat veggies well with the pepper paste, then transfer to a fermentation pot or glass jar.
  8. If using a fermentation pot, place the ceramic weights firmly down onto the veggies. Otherwise, press a plate or piece of wood onto the veggies until liquid comes over the top. Then place 2 rocks on the wood or plate. Cover loosely with a lid.
    kimchi ready
  9. Let kimchi ferment for 5 days to 2 weeks, tasting every few days until it reaches a sourness you like. Keep in mind it will continue to ferment a little after you put in the fridge.
  10. Transfer finished kimchi and liquid to glass quart jars with lids. Store in the fridge.
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Russian Sauerkraut

Russian Sauerkraut
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Rating: 4
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Russian Sauerkraut
Votes: 1
Rating: 4
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Ingredients
Servings:
Instructions
  1. Peel carrots and cut into matchsticks using the medium-sized blade of a mandoline. Set aside.
    shredding carrots
  2. Peel away the outer layers of cabbage, then cut out the core. Cut cabbage into eighths.
    prepped cabbage
  3. Take the blade out of the mandoline and shred cabbage into long slices using the mandoline's large built-in blade. Larger chunks of cabbage are okay, but you don't want them too small (don't use a cheese grater!).
    shredded cabbage
  4. Thinly slice garlic and set aside.
  5. To make the brine: warm water on the stove, then add salt and sugar to dissolve. Remove from heat and add oil and vinegar. Stir well.
  6. In a large pot (or fermentation pot), layer the cabbage, carrots and garlic with caraway seeds, bay leaves and pepper.
  7. Pour brine over the layered veggies. If using a fermentation pot, place the ceramic weights firmly down onto the veggies. Otherwise, press a plate or piece of wood onto the veggies until liquid comes over the top. Then place 2 rocks on the wood or plate.
  8. Put the lid on the pot and let it sit on a counter. Every 5 days, press down on the plate or weights to further compress the kraut.
  9. Kraut is ready to eat when the veggies are somewhat limp—it'll still be crunchy after 3 weeks, but I find it's best after 3-4 weeks of fermentation.
  10. Transfer finished kraut to glass jars (liquid, too!) and store in the fridge.
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Japchae (Korean Stir-Fry)

Japchae (Korean Stir-Fry)
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Servings
8
Servings
8
Japchae (Korean Stir-Fry)
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Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. In a bowl, mix together coconut aminos, salt, sugar, fish sauce, and red pepper flakes. Set aside.
  2. Heat a small frying pan with 1 tsp. sesame oil.
  3. In a small bowl, scramble the egg. Pour into pan and spread it around like a thin crepe.
  4. Cook egg 1 minute, then carefully flip and cook another 30 seconds. Remove from pan, then use scissors to cut into thin slices. Set aside.
  5. Cut pork into thin slices. Sauté with 1 Tbsp. oil and a pinch of salt in a wok or large frying pan for 10-15 minutes or until no longer pink in center. Remove from wok/pan and set aside.
  6. While pork is cooking, bring half a pot of water to a boil.
  7. Add sweet potato noodles to the boiling water, stir, and cook 15-20 minutes, or until soft. Drain in a colander and rinse with cold water. Because the noodles are so long, you may want to cut the mass with scissors a few times.
  8. Cut carrots into matchsticks and set aside.
  9. Cut bell pepper, mushrooms and green onion into thin slices and set aside.
  10. Heat the oil in a wok or large frying pan over medium heat.
  11. Add carrots, bell pepper and mushrooms and cook until just beginning to soften.
  12. Crush garlic over veggies in the wok.
  13. Add pork, spinach, noodles and sauce. Mix well, cover and reduce heat to low. Cook another 3 minutes.
  14. Serve finished japchae garnished with egg slices, green onion, toasted sesame seeds, and more red pepper flakes if desired.
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