STOP EATING IT! 99% of People Thinks is Medicine, But It Hurts You!
YOU ARE EATING THIS DAILY AND YOU DON'T EVEN KNOW HOW BAD IT IS! NEVER EAT THIS AGAIN!
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Ina Garten's Roast Duck Breast with Cherries and Port | Barefoot Contessa | Food Network
Ina reveals the secret for making this tough meat incredibly tender with her year-round take on an elegant duck dinner!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Roast Duck Breast With Dried Cherries and Port
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 7 hr 10 min (includes marinating time)
Active: 35 min
Yield: 4 servings
Ingredients
2 (1-pound) or 4 (8-ounce) Moulard duck breasts
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
2 tablespoons unsalted butter
1/2 cup minced shallots (2 shallots)
1 1/2 tablespoons good sherry wine vinegar
3/4 cup ruby Port wine
1/2 cup good chicken stock, preferably homemade
1/2 cup dried cherries
1/4 cup creme fraiche
1 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice
Directions
Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. Place the duck on a plate, sprinkle both sides with a total of 4 teaspoons salt, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
When ready to cook the duck, preheat the oven to 375 degrees F.
Score the skin of the duck breasts with a sharp knife, making a crosshatch pattern but not cutting down to the meat.
In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Place the duck breasts in the pan, skin side down. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. Turn the duck with tongs, place the skillet in the oven, and roast for 12 to 18 minutes, until the internal temperature of the duck is 120 degrees F for rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes.
Meanwhile, make the sauce. Melt the butter over medium-high heat in a medium saucepan. Add the shallots and saute for 2 minutes, until tender. Add the vinegar and cook for one minute. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat.
Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.
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Ina Garten's Roast Duck Breast with Cherries and Port | Barefoot Contessa | Food Network
My Favorite Italian Pasta
#shorts #pasta #cheese
AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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Enjoy seasonal ingredients in these delicious Anishinaabe dishes | The Social
Chef Shawn Adler prepares a juicy, pan seared duck breast and a sweet blueberry rice pudding.
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The Biggest Mistakes Everyone Makes When Cooking Mushrooms
Mushrooms may not be everyone’s cup of tea, but mushroom lovers know that there are abundant culinary possibilities when mushrooms are around in your kitchen. You can put them in soups, curries, stews, and even deep-fried or sauté dishes. Mushroom dishes like sheet pan garlic butter mushrooms, white mushroom pizza, garlic mushroom quinoa, and wild rice and mushroom soup are to die for.
Of course, when it comes to making great mushroom dishes, it’s all in the preparation. To make your mushroom culinary experience a joyous occasion, take a look at these mistakes you need to avoid when cooking mushrooms.
#Mushrooms #Mistakes #Cooking
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