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Category: Specialty (Page 11 of 24)

Chinese Roast Duck Recipe

Ingredients:
4 tablespoons onion, Chopped
4 tablespoon celery, chopped
4 tablespoon ginger, minced
1/2 teaspoon cinnamon, ground
1 each star anise, broken up
1/2 cup Soy sauce
2 packets stevia
2 tablespoon Dry sherry
1 tablespoon Salt
1 tablespoon Soy sauce
2 tablespoon Chinese black vinegar or
2 tablespoon Red wine vinegar

Instructions:

Clean duck, removing as much fat from the neck as possible. Rinse and pat dry with paper towels. Tie the neck closed.

Combine onion, celery, ginger, cinnamon, anise, soy sauce, stevia and wine. Bring to a boil and pour into duck. Sew up the opening. Rub skin with the salt.

Line a pan with heavy aluminum foil. Place duck breast side up, on a rack in the pan. Pour 1 cup water into the bottom of the pan to reduce smoke. Roast in a 425 F oven 30 minutes turning once. Pour off the water and fat and prick the skin lightly with a fork. Brush the duck with vinegar and soy sauce mixture. Reduce the heat to 375F and roast 1 1/2 hours longer or until done, turning several times and brushing with the basting mixture every half hour.

Snip the threads and drain the duck (reserve the filling as sauce if desired). Let stand 10 minutes. Cut duck in small pieces and serve


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Mustard Onion Sauced Cornish Hens Recipe

Ingredients:
2 (1 to 1-1/2 pound) Cornish Hens
2 tablespoons olive oil
1 teaspoon kosher salt or 1/2 teaspoon regular salt
1/2 teaspoon freshly ground pepper
1 medium onion, finely chopped
1 medium garlic clove, minced
3 tablespoons white wine
1-1/2 tablespoons whole-grain mustard
1 teaspoon minced fresh thyme

Instructions:

Heat oven to 425 F. Arrange hens breast side up on a broiler pan. Drizzle 1 tablespoon of the oil over the hens, spreading over entire surface. Sprinkle with salt and pepper. Bake 20 minutes.

Meanwhile, heat remaining tablespoon oil in a small skillet over medium heat. Cook onion 5 minutes, until translucent. Add garlic and cook 1 minute more. Add wine and boil 30 seconds, stir in mustard and thyme and remove from heat.

Reduce oven temperature to 350 F. Spoon sauce over breasts of hens. Bake 10-20 minutes more until juices inside the thigh joint run clear when pierced with a knife.

Serves 2-4.

Carb Count: 7.5 or 1.9 grams per serving.


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Five Spice Chicken Recipe

Ingredients:
3 lbs chicken
1/3 cup soy sauce
1/4 cup light olive oil
1 teaspoon garlic powder (or two garlic cloves, pressed)
2 teaspoons five spice powder
1 teaspoon grated fresh ginger
1 tablespoon dry sherry

Instructions:

Combine all ingredients except chicken, and use as marinade. Then, marinate chicken at least an hour, but can marinate overnight.

Bake in a 375 F. oven (baste once or twice), or grill, for about 45 minutes or until done.


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Chicken Alfredo Recipe

Ingredients:
Whipping or heavy cream
Jack cheese (pepper jack or provolone)
Chicken, cooked
Paprika
Chili powder
Crushed Red Pepper

Instructions:

Pour whipping cream or heavy cream in a 10″ skillet.

Slice up Jack Cheese, I use pepper jack. Provolone works too.   Amount to use depends on how thick or cheesy you want it.

Lay slices around pan in the cream to melt.

Add in cooked chicken or canned chicken. Mix it all up. Add any spices: like paprika, chili powder, crushed red pepper depending on how hot you like it.

Mix and let simmer for about 5 minutes.

If you have chicken already cooked or canned chicken the dish only takes about 10 minutes to make.


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Chicken on a Shell Recipe

Ingredients:
One young chicken
Onion, sliced
One bay leaf
Blade of mace
Six peppercorns
Tablespoon butter
Half a pint of cream
Truffle
Two dozen mushrooms chopped fine
Dash white pepper
Two eggs
1/8 cup sherry

Instructions:

Into a kettle containing a quart of water put a young chicken, one sliced onion, a bay leaf, two cloves, a blade of mace and six pepper-corns.

Simmer in the covered kettle for one hour and set aside to cool.

When cool remove the meat from the bones, rejecting the skin. Cut the meat into small dice.

Mix in a saucepan, over a fire without browning, a tablespoonful of butter, then add half a pint of cream. Stir this constantly until it boils, then add a truffle, two dozen mushrooms chopped fine, a dash of white pepper and then the dice of chicken.

Let the whole stand in chafing dish until quite hot. Add the yolks of two eggs and let cook two minutes. Stir in 1/8 cut of sherry and serve in cockle shells.


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Christmas Hens Recipe

Ingredients:
1/2 teaspoon lemon zest
Juice of 1/2 lemon
1 cup water
1-1/2 tablespoons dry white wine
1/4 teaspoon ground cloves
2 2-pound Cornish game hens, halved, backbone discarded
Salt & pepper to taste

Instructions:

Combine lemon zest and juice, water, wine and ground cloves.

Marinate hens in lemon-clove mixture in a covered bowl or sealed plastic bag in refrigerator overnight, turning occasionally to coat all sides.

Preheat oven to 450 degrees F.

Season hen halves generously with salt and pepper. Place, skin side up, in a shallow roasting pan. Pour marinade evenly over hen halves.

Roast 30-45 minutes or until thoroughly cooked.

Serve warm or cold in salad.


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Duck aux Champignons Recipe

Ingredients:
2 wild ducks cut at joints
2 tablespoons butter
1 large onion, chopped fine
2 cloves garlic
1 herb bouquet chopped
1/2 can mushrooms
1/4 cup claret

Instructions:

Clean and season the ducks.

Heat butter in a saucepan; add the ducks, onion, garlic and herb bouquet.

Cover and brown a few minutes; add 1 cup of water and stew until tender.

Then add mushrooms and claret and let simmer until done.


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Duck Liver Mousse Recipe

Ingredients:
1 lb duck livers, cleaned
1 tablespoon kosher salt
2 To 3 large shallots, chopped
1 oz brandy
1 tablespoon fresh pepper
1 tablespoon nutmeg
3 cups heavy cream

Instructions:

Put liver, shallots, pepper, nutmeg, salt, brandy in food processor and puree. With machine on, add 3 cups heavy cream. Strain through a fine sieve.

Bake in water bath at 325 to 350 until the center is firm to the touch. Serve as an appetizer.


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English Chicken Salad Recipe

Ingredients:
1 cup cold chicken
1 cup chopped celery
1 cup chopped cooked chestnuts
2 green peppers, cut fine
Salt
Pepper
Lettuce
Mayonnaise

Instructions:

Mix the chicken cut fine with celery, chestnuts and green peppers. Season with salt and pepper.

Put on crisp lettuce leaves in the salad bowl; cover with a mayonnaise dressing. Serve cold.


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Marinated Ginger Chicken Recipe

Ingredients:
1 2 1/2-3 lb Frying Chicken
1 teaspoon Grated Ginger Root OR 1/2 cup Lemon juice and 1 tb Ground ginger
1/2 cup Vegetable oil
1 tsp Onion Salt
1/4 c Imported Soy Sauce
1/4 ts Garlic Powder

Instructions:

Cut chicken in to serving parts. Place chicken in shallow baking dish.

In small bowl, combine remaining ingredients; pour over chicken. Cover, refrigerate 4 hours or overnight, turning occasionally.

Grill or broil as desired, basting frequently with marinade. Refrigerate leftovers.


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