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re: TD.com Recipes and Recipe Book Thread - 5th Version
Posted on 1/12/14 at 10:48 pm to Winkface
Posted on 1/12/14 at 10:48 pm to Winkface
Duck a L'Orange, Louisiana Style (with pics) (Posted on 1/12/14 at 7:29 pm)00
The recipe:
3 nice ducks
6 T olive oil
6 T flour
2 cups onion, diced
1/2 cup each, bell pepper and celery, diced
4 pods of garlic, shaved
1/2 cup Worcestershire sauce
1 Louisiana orange, quartered
1.5 cups of Triple Sec
1 cup of chicken stock
3 slices of damn good bacon
1/2 cup pepper jelly
Method
Season the ducks well with black pepper, salt, and red pepper. I use Tony's for salt. Heat a Dutch oven over med
High and add the olive oil...brown dem ducks...brown 'em real good and deep like.
Remove the ducks. Add the flour and make a quick brown roux. Then add 1/2 of the onions, celery, and bell pepper. Brown 'em...brown em real good an' deep like. Add the remaining vegetables and the garlic. Sauté a few more minutes. Add the Worcestershire sauce, the Triple Sec and stock. Stir.
Place a quarter of orange in each duck. Squeeze the remaining quarter into the pot and discard . Place the ducks back in, place the bacon strips on the breasts, and mound the pepper jelly on each duck.
Place in a 325 degree oven for 2.5 to 3 hours. Serve over rice. Damn good.
The recipe:
3 nice ducks
6 T olive oil
6 T flour
2 cups onion, diced
1/2 cup each, bell pepper and celery, diced
4 pods of garlic, shaved
1/2 cup Worcestershire sauce
1 Louisiana orange, quartered
1.5 cups of Triple Sec
1 cup of chicken stock
3 slices of damn good bacon
1/2 cup pepper jelly
Method
Season the ducks well with black pepper, salt, and red pepper. I use Tony's for salt. Heat a Dutch oven over med
High and add the olive oil...brown dem ducks...brown 'em real good and deep like.
Remove the ducks. Add the flour and make a quick brown roux. Then add 1/2 of the onions, celery, and bell pepper. Brown 'em...brown em real good an' deep like. Add the remaining vegetables and the garlic. Sauté a few more minutes. Add the Worcestershire sauce, the Triple Sec and stock. Stir.
Place a quarter of orange in each duck. Squeeze the remaining quarter into the pot and discard . Place the ducks back in, place the bacon strips on the breasts, and mound the pepper jelly on each duck.
Place in a 325 degree oven for 2.5 to 3 hours. Serve over rice. Damn good.
This post was edited on 1/13/14 at 10:53 am
1
Posted on 2/2/14 at 4:18 pm to OTIS2
Morrison's Chicken And Dumplings
Mr. Jim Litchford of the Lake Forest Morrison's was kind enough to give me their recipe. Here it is:
Ingredients
3 ¼ lbs all-purpose flour
½ lb oleo
3 eggs
3-4 drops yellow food color (optional)
12 oz chicken stock
1. Sift the flour. Add the oleo and mix at low speed. Add the eggs, then the chicken stock (which should be very cold — Morrison's adds ice cubes to the stock and then strains them out) in which you have mixed the food coloring. Roll out and cut into diamond shapes, then stack the dumplings with flour between the layers. Refrigerate uncovered so the dumplings can dehydrate overnight.
2. When ready to cook, bring chicken stock to a boil. Rinse the dumplings in ice water to remove the extra flour, add a few at a time to the boiling stock and simmer until tender. The stock is then thickened with a little roux before pouring it onto the dumplings and chicken.
Servings: 40
Tips
Cutting this down to 10 servings is relatively easy: You could use
3 cups of flour (plus some for rolling out),
1/4 cup of oleo
1 egg
2 to 3 ounces chicken stock, or enough to make the dough pliable and easy to roll out
To cut it down even more, you may have to omit the egg entirely. I mention this as Chef Goffredo Fraccaro of La Riviera says that eggs tend to make pasta tough for certain dishes, and his pasta is fit for the gods! The relatively small amount of eggs (3 for 3 1/4 pounds of flour) may be why these dumplings are so tender.
Source: Myriam Guidroz Times Picayune
Mr. Jim Litchford of the Lake Forest Morrison's was kind enough to give me their recipe. Here it is:
Ingredients
3 ¼ lbs all-purpose flour
½ lb oleo
3 eggs
3-4 drops yellow food color (optional)
12 oz chicken stock
1. Sift the flour. Add the oleo and mix at low speed. Add the eggs, then the chicken stock (which should be very cold — Morrison's adds ice cubes to the stock and then strains them out) in which you have mixed the food coloring. Roll out and cut into diamond shapes, then stack the dumplings with flour between the layers. Refrigerate uncovered so the dumplings can dehydrate overnight.
2. When ready to cook, bring chicken stock to a boil. Rinse the dumplings in ice water to remove the extra flour, add a few at a time to the boiling stock and simmer until tender. The stock is then thickened with a little roux before pouring it onto the dumplings and chicken.
Servings: 40
Tips
Cutting this down to 10 servings is relatively easy: You could use
3 cups of flour (plus some for rolling out),
1/4 cup of oleo
1 egg
2 to 3 ounces chicken stock, or enough to make the dough pliable and easy to roll out
To cut it down even more, you may have to omit the egg entirely. I mention this as Chef Goffredo Fraccaro of La Riviera says that eggs tend to make pasta tough for certain dishes, and his pasta is fit for the gods! The relatively small amount of eggs (3 for 3 1/4 pounds of flour) may be why these dumplings are so tender.
Source: Myriam Guidroz Times Picayune
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