Orange-Glazed Duck

Orange-Glazed Duck
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Servings
6 people
Servings
6 people
Orange-Glazed Duck
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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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Coconut Whipped Cream

Coconut Whipped Cream
Votes: 1
Rating: 5
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Servings
2
Servings
2
Coconut Whipped Cream
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Place the unopened can of coconut milk in the fridge for 4 hours (or overnight). Chill your bowl and beaters or blender by putting them in the freezer for a few hours, too.
  2. Take the can of coconut milk out of the fridge and turn it upside down (don't shake it!). Open the can, pour off the clear liquid, then add the solidified white coconut milk to the chilled bowl/blender.
  3. Add honey and vanilla.
  4. Mix on high speed for 5-10 minutes, or until the coconut milk forms a thick cream with soft peaks.
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