Ginger ale
Jack
Sweet vermouth
Mint
Friday, June 24, 2011
Canetton a l'orange for 2 duck
Clean ducks well
Brush with EVOO outside and Inside
Make cuts with knife under wings and thighs so they cook thoroughly.
Ducks need to be amber in color when done.
Place in 360* oven-preheated
Time for 30 min.
Take out of oven. Brush inside of ducks with orange sauce and put duck back in oven for 30 more minutes.
Orange Sauce:
Prepare:
Zest of 1 whole orange. NO WHITE PEEL AT ALL.
6 oz oj
1/4 cup grand marnier or contreau
1-1/2T flour
Veggie bullion 1/4-1/2cup
1/2 - 2/3 stick butter
Place butter in steel or metal sautee pan to avoid flame making dish uneatable. Add zest. Keep flame low. If u have gas stove expect a flame when adding liquor. Remove and blow on fire or wait until it extinguishes.
Add liquor. Slowly add sifted flour and veggie bullion, avoiding lumps. Then add 6 or more oz of OJ as needed. Again, avoid lumps, until you get a somewhat thick, sweet sauce.
Brush interior of ducks after 30 min of baking, with orange sauce, then put back in the oven and cook for an additional 30 min.
Enjoy.
Play it by ear. Never measured ingredients. Bon chance.
Brush with EVOO outside and Inside
Make cuts with knife under wings and thighs so they cook thoroughly.
Ducks need to be amber in color when done.
Place in 360* oven-preheated
Time for 30 min.
Take out of oven. Brush inside of ducks with orange sauce and put duck back in oven for 30 more minutes.
Orange Sauce:
Prepare:
Zest of 1 whole orange. NO WHITE PEEL AT ALL.
6 oz oj
1/4 cup grand marnier or contreau
1-1/2T flour
Veggie bullion 1/4-1/2cup
1/2 - 2/3 stick butter
Place butter in steel or metal sautee pan to avoid flame making dish uneatable. Add zest. Keep flame low. If u have gas stove expect a flame when adding liquor. Remove and blow on fire or wait until it extinguishes.
Add liquor. Slowly add sifted flour and veggie bullion, avoiding lumps. Then add 6 or more oz of OJ as needed. Again, avoid lumps, until you get a somewhat thick, sweet sauce.
Brush interior of ducks after 30 min of baking, with orange sauce, then put back in the oven and cook for an additional 30 min.
Enjoy.
Play it by ear. Never measured ingredients. Bon chance.
Buffalo Pulled Chicken
•4 skinless, boneless chicken breast halves (2 lb)
•1 bottle buffalo wing sauce, divided
•1/2 (1 ounce) package dry ranch salad dressing mix
•2 tablespoons butter
•Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
•Once the chicken has cooked, add the butter, and shred the meat finely with two forks.
•1 bottle buffalo wing sauce, divided
•1/2 (1 ounce) package dry ranch salad dressing mix
•2 tablespoons butter
•Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
•Once the chicken has cooked, add the butter, and shred the meat finely with two forks.
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