Marinated and Grilled Duck Breasts with Orange Ginger Sauce
Yield: Serves 6
From: LSU Art Professor Michael Crespo whose passion for art is as great as his passion for cooking food all over the world.
Ingredients:
4 Tablespoons achiote powder (paprika with a dash of cayenne pepper can be substituted)
6 cloves garlic, passed through a garlic press (or very finely minced)
½ cup canola oil
½ dry red wine
6 duck breasts with skin (about 6 ounces each), trimmed
Orange Ginger Sauce (recipe follows)
Chives
Directions: Combine the achiote, garlic, canola and wine in a non-reactive bowl and stir together. Place duck breasts and marinade in a reclosable plastic bag and marinate overnight (at least 8 hours) in the refrigerator.
Heat an outdoor grill. Grill the duck breasts, skin side down, over medium-low heat until brown and the fat has rendered. Flip and cook, meat side down, for about 3-5 minutes for medium-rare. Slice the duck breast on an angle, spoon the Orange Ginger Sauce over and garnish with chives.
Serves 6.
Orange Ginger Sauce
Ingredients:
2 Tablespoons peeled and julienned ginger (do not mince)
1 ½ cups freshly squeezed orange juice
1 teaspoon orange marmalade
1 Tablespoon butter
2 Tablespoons lemon juice
Salt cayenne pepper
¼ cup pine nuts
Directions: Combine the ginger and orange juice in a saucepan over medium-high heat. Cook, stirring occasionally, until reduced by half.
Stir in the marmalade, butter, lemon juice, salt and cayenne to taste. Stir in the pine nuts and keep warm.
Note: For other recipes visit my other fun blog:
Romancing The Chocolate
Exploring the world of food and bringing home my finds for you! Lots of chocolate recipes, Italian, comfort food like Louisiana Cajun and food videos.
Showing posts with label pine nuts. Show all posts
Showing posts with label pine nuts. Show all posts
27 January 2009
Recipe: Marinated & Grilled Duck Breasts with Orange Ginger Sauce
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13 January 2009
Recipe: Pine Nut Ricotta Cheesecake with Macerated Strawberries
Pine Nut Ricotta Cheesecake with Macerated Strawberries
Here’s a little beauty of a dessert high in protein! Perfect for the weekend gathering.
Cheesecakes are immensely popular in Louisiana. Because of the Italian and Sicilian descendants who made their homes in Louisiana over a century ago there is a great respect for Italian ingredients like ricotta cheese.
While it is true that ricotta cheese is high in fat it is also high in protein. Just anticipate your calories for the day, adjust them accordingly and then cut a smaller slice to enjoy without worry!
From: Pastry Chef Caroline Threinen, FireLake Grill House & Cocktail Bar
Minneapolis, Minnesota
Yield: 12 servings – preparation time is 1 ½ hours plus baking and chilling times
Ingredients for Macerated Strawberries:
Two (12-oz.) cartons fresh strawberries, washed, hulled and quartered
½ cup sugar
1 Tablespoon Grand Marnier
Ingredients for Pine Nut Crust:
1 ½ cup all purpose flour
¼ cup sugar
¼ cup pine nuts, toasted and chopped
½ cup (1 stick) unsalted butter
1 large egg yolk
Ingredients for Ricotta Cheesecake Filling:
8 ounces cream cheese, softened
1 cup ricotta cheese
2 large eggs
4 large egg yolks
1 cup light corn syrup
½ cup pine nuts
Garnish:
Sweetened whipped cream
Directions for Macerated Strawberries: Toss together strawberry quarters, sugar and Grand Marnier and allow to macerate, covered, for at least 2 hours or until strawberry juices are released.
Directions to make crust: Position a rack on lower shelf of oven and preheat oven to 350° F.
In bowl of an electric mixer, using paddle attachment, combine flour, sugar, pine nuts, butter and egg yolk. Mix just until the mixture starts to come together as a dough. If it seems dry, add a little water. Shape dough into a disc. Wrap in plastic wrap and refrigerate for 1 hour.
On a floured piece of parchment paper, roll out dough into a circle about 13” in diameter. Line an 11” tart pan with removable bottom with dough and trim off excess dough. Line dough with parchment and fill halfway with beans, rice or pie weights. Par-bake the shell for 10 minutes; remove the parchment paper and weights and bake for another 12-15 minutes, until light golden brown. Set aside to cool. Lower oven temperature to 325° F.
Directions to make Ricotta Cheesecake Filling: Place cream cheese, ricotta cheese, eggs and yolks in food processor and process until fully combined. With machine running, gradually pour in light corn syrup. Pour mixture into cooled tart shell. Sprinkle whole pine nuts over filling. Bake cheesecake for 40-45 minutes, until set.
Chill tart for at least 1 hour before serving. Serve each slice with macerated strawberries and a dollop of whipped cream.
FireLake Grill House & Cocktail Bar
31 South Seventh Street
Minneapolis, Minnesota 55402
612 – 216 - 3473
Note: For other recipes visit my other fun blog –
Romancing The Chocolate
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cheesecake,
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