© Chef Suman 2011 All Rights Reserved
Holiday Duck Dinner Prep Time: 15 Minutes Cook Time: 90 Minutes Ready Time: 105 Minutes Ingredients 1 Three Pound Duck Ingredients - Marinade 2 cloves garlic, finely chopped 2 tbsp olive tapenade 2 tblsp Siracha (or chili garlic sauce) 1/2  cup Coke (Or Pepsi) 1/2 cup Orange juice 1 tblsp fresh ciilantro, finely chopped ½ cup Greek dressing 2 tbsp brown sugar Ingredients - Stuffing 2 tbsp butter 2 cups couscous 4 garlic cloves ¼ medium zucchini, finely chopped ¼ medium eggplant, finely chopped ½ red pepper, cored and finely chopped ¼ medium red onion, finely chopped ¼ cup cashews, coarsely chopped ¼ cup dried apricots, finely chopped 1/2 cup dried cranberry 1 tsp ground cumin 1 tsp chili powder 1 tbsp cilantro, chopped salt and pepper, to taste Directions 1. In a large dish mix together all of the ingredients for the marinade. Add the duck and coat well with the marinade. Cover and marinate the duck overnight. 2. Preheat the oven to 300?F. 3. In a roasting pan, place the marinated duck, breast side down, and cook it in the preheated oven for 1½ hours or until the internal temperature reaches 150?F. 4. Turn the duck and cook for another 10 minutes, until the internal temperature reaches 160?F. Do not overcook. 5. In a medium saucepan, melt the butter and add the couscous, sautéing for 1 minute. Add the garlic, vegetables, dried fruits, nuts and spices and continue to sauté for another 2 minutes. 6. Add the dripping liquid from the roasting pan. If it is less than 4 cups, then make up the difference with chicken stock and cook until the couscous is cooked through. 7. Add the cilantro. Season to taste and serve the stuffing with the carved duck. Yeild - 1 Litre
An International style, with vast cultural diversity, driven by a commitment to sustainability and innovation
Recipe   Archives WHO CHEF’S TABLE FAN  PAGE RECIPES of the week RECIPES RECIPES of the week RESUME