ROAST DUCK WITH WILD RICE CRANBERRY CHESTNUT STUFFING (GLUTEN FREE)
One 6-pound duck, trimmed of excess fat and pricked all over with a fork
2 cups of wild rice, rinsed
1 cup of jasmine rice, rinsed
5 cups of chicken stock, either homemade or low sodium store-bought
2 cups of shelled chestnuts, either frozen or fresh, roasted and peeled
1 cup of dried cranberries
½ cup of Madeira wine
2 oranges, peeled, segmented and reserve the juice
2 shallots, finely diced
1 oz. of butter
1 bunch of parsley, washed and finely chopped
Salt and freshly ground black pepper
1. For the jasmine rice: Melt ½ of the butter in a pan and add one of the diced shallots. Add the jasmine rice, stir to combine, add 1 cup of hot chicken stock, salt and pepper; bring to a boil, then lower to a simmer and cover. Cook for 17 minutes until done. Taste, adjust seasoning and set aside.
2. For the wild rice: Melt the other ½ of the butter and cook the remaining shallot. Add the wild rice, stir to combine and add 4 cups of hot chicken stock, salt and pepper; bring to a boil, then lower to a simmer and cover. Cook until done; the time may vary according to the type of rice but typically about 25-30. Unlike jasmine rice there is no definite proportion of liquid to rice with wild rice, so adjust when necessary.
3. Combine ½ cup of Madeira with ½ cup of orange juice; bring to a boil, then add the dried cranberries and turn off the heat. Let the cranberries soak and plump up, set aside.
4. Chop the chestnuts in half.
5. When the rice is done, mix together with the drained cranberries, orange segments, chestnuts and chopped parsley. Mix well and taste, adjust with salt and pepper if necessary.
1. Season the inside of the duck and stuff with the rice mixture, as much as you can, if there’s any left reserve it and heat up later on for more stuffing on the side.
2. Take some trussing string and tie the legs together to shape the duck and contain the stuffing.
3. Pour the reserved Madeira/orange juice mixture over the duck and season the outside of the duck with salt and pepper.
4. Place the duck on a rack in a roasting pan. Pour some water into the bottom of the roasting pan, just enough to cover the bottom of the pan and prevent the fat drippings from smoking up the oven.
5. Put the duck into a preheated 400F degree oven. Cook until the duck registers 150F degrees on an instant read thermometer.
6. When done, let the duck rest before carving. Serve with holiday sides and enjoy!
NOTE: This recipe can be done with a turkey, exactly the same way, except that the turkey should cook until 160F degrees internally.
SCALLOPED SWEET POTATOES (GLUTEN FREE)
Ingredients: yields 8 portions
12 oz. of milk
12 oz. cream
Salt and freshly ground pepper
Pinch of nutmeg
2 lbs. of sweet potatoes, peeled and thinly sliced, ¼ inch thick
1. Put the milk and cream into a saucepot; bring close to a boil, remove from the heat and season with salt, pepper and nutmeg.
2. Place the sliced sweet potatoes into the warm milk/cream mixture.
3. Once all of the potatoes are in the pot, return it to the heat and bring to a gentle simmer, so that the liquid thickens slightly.
4. Pour the potatoes into a gratin dish and add just enough liquid to cover them.
5. Place into a pre-heated oven at 375F degrees and bake for approximately 30-40 minutes or until the potatoes are tender and nicely browned.
SWEET AND SOUR BRUSSEL SPROUTS (GLUTEN FREE)
Ingredients: yields 8 servings
2 lbs. Brussels sprouts, cleaned and trimmed
2 Tablespoons olive oil
½ medium onion, finely diced
2 oz. sherry vinegar
1 Tablespoon honey
2 Tablespoons water
2 Tablespoons butter
Salt and freshly ground pepper
1. Clean the Brussels sprouts by removing any brown leaves and cutting away the root.
2. Prepare the sprouts by peeling off all of the leaves one by one and set aside; blanch the center parts of the Brussels sprouts in boiling salted water briefly and then shock in ice water, drain, set aside for later use.
3. When ready, heat a sauté pan with the oil and add the onion, cook until tender. Add the blanched hearts of the Brussels sprouts and sauté until lightly browned.
4. Deglaze the pan with the vinegar and add the honey, water, butter and seasonings.
5. Add the reserved leaves and quickly sauté, add a sprinkling of pomegranate seeds and serve warm.
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Wednesday, November 23, 2011
#GF Recipes from the International Culinary Center
These were too good not to post! I'm saving these. I might even make the Brussels sprouts!