Post your favorite recipe you've learned from the F&D board

TreeDawg was a great contributor.

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TreeDawg was a great contributor.

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I've been bookmarking, reading & compiling many recipes in the short time I've been here, but am looking forward to trying many, especially some from Gris Gris, Darla, Meridian Dog, Caplewood, and Kantz. I'm sure there are many more. This is so much better than a cookbook or cooking class because of the informative feedback & numerous opinions on everything from technique to ingredients. I think to pick a favorite recipe, I'd have to break them down into categories.

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Kantz

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Thanks

The best way to learn is just to start cooking! Definitely looking forward to seeing and hearing what you come up with.

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This has got to be number one.

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Yeah, I knew that one would get posted so that's another reason I tried to post something else. This jambalaya recipe is killer.

Definitely Poches jambalaya along with the calculator. Put an end to boxed zatarans jambalaya in my house.

Posted by Tavolatim

Duck A L’Orange


Didee’s Duck

Serves 4 to 6. This recipe is from the late Herman Perrodin (former owner of Didee's and grandson of Charles Adrian "Didee" Lastrapes)

1 (4 1/2- to 4 3/4-lb.) duckling
3 cups hot water
1 tsp. pickling spice
1 tbl. parsley
3 tsps. salt
1 tsp. ground black pepper
1 tsp. red pepper
1 tsp. poultry seasoning
1 1/2 cups apricot nectar
2 tsps. soy sauce
1 tsp. anise
1 tsp. onion powder
1 tsp. garlic powder
1 tbl. honey
1 tsp. grated orange peel
1 tbl. arrowroot
1/2 cup water
1 oz. orange curaçao or Grand Marnier

1. Thaw duck according to package directions. Wash duck thoroughly and cut off excess skin at neck. Cut off wing tips. Remove excess fat from cavity.

2. Place heart, gizzard, liver and neck in a small saucepan. Add hot water, pickling spice and parsley. Bring to a boil, cover, reduce heat and simmer while duck is roasting.

3. Prick duck in breast and back with tines of a fork.

4. In small bowl, mix salt, black pepper, red pepper and poultry seasoning. Rub inside of cavity, breast and back with seasoning mixture.

5. Place duck on rack in open roasting pan and bake in 400-degree oven for 45 minutes. Drain off fat, then reduce temperature to 350 degrees and continue to bake.

6. Mix together apricot nectar, soy sauce, anise, onion powder, garlic powder and honey. Baste duck frequently with the mixture and continue roasting for about 2 hours, until duck is tender and well glazed.

7. Pour off excess fat from drippings and add remaining basting sauce to the drippings along with 2 cups of stock from giblets. Simmer for 5 or 6 minutes until browned drippings in pan are dissolved in stock. Stir in orange peel.

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Posted by Tavolatim

Duck A L’Orange


Didee’s Duck

Serves 4 to 6. This recipe is from the late Herman Perrodin (former owner of Didee's and grandson of Charles Adrian "Didee" Lastrapes)

1 (4 1/2- to 4 3/4-lb.) duckling
3 cups hot water
1 tsp. pickling spice
1 tbl. parsley
3 tsps. salt
1 tsp. ground black pepper
1 tsp. red pepper
1 tsp. poultry seasoning
1 1/2 cups apricot nectar
2 tsps. soy sauce
1 tsp. anise
1 tsp. onion powder
1 tsp. garlic powder
1 tbl. honey
1 tsp. grated orange peel
1 tbl. arrowroot
1/2 cup water
1 oz. orange curaçao or Grand Marnier

1. Thaw duck according to package directions. Wash duck thoroughly and cut off excess skin at neck. Cut off wing tips. Remove excess fat from cavity.

2. Place heart, gizzard, liver and neck in a small saucepan. Add hot water, pickling spice and parsley. Bring to a boil, cover, reduce heat and simmer while duck is roasting.

3. Prick duck in breast and back with tines of a fork.

4. In small bowl, mix salt, black pepper, red pepper and poultry seasoning. Rub inside of cavity, breast and back with seasoning mixture.

5. Place duck on rack in open roasting pan and bake in 400-degree oven for 45 minutes. Drain off fat, then reduce temperature to 350 degrees and continue to bake.

6. Mix together apricot nectar, soy sauce, anise, onion powder, garlic powder and honey. Baste duck frequently with the mixture and continue roasting for about 2 hours, until duck is tender and well glazed.

7. Pour off excess fat from drippings and add remaining basting sauce to the drippings along with 2 cups of stock from giblets. Simmer for 5 or 6 minutes until browned drippings in pan are dissolved in stock. Stir in orange peel.

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This is Badass!!!

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Tavolatim

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Dude was the king of recipe posting. What the hell happened to him?

I was actually going to ask about Tavolatim. Good to know he still pops in every so often. He has been one hell of a contributor to this board.

Crash Hot Potatoes


Thanks for posting that one, Gris Gris.