Separate names with a comma.
Discussion in 'Cooking Forum' started by autofive, Dec 8, 2005.
Nahh, just hyperbole.
A Veritable Legend in His Own Mind--But then why shrink and hide your talents??
And edumacated too!
Last Night--Mo. Mallards ala orange--wild rice-chopped spinach.Red wine
family and friends love it when i do pulled pork and ribs on the smoker
Seniorcoot, that sounds like a duck dinner at my house. Plucked mallards roasted fast and hot, covered with an orange glaze. We serve this with chopped spinach, and noodles. Plenty of red wine to wash it down.
The orange glaze we use is:
1 cup orange marmalade
1/4 cup soy sauce
2 T whiskey
1 clove of garlic (crushed)
Thanks you ,Thank you ,Thank you- I had sumtin missing the other night and it was the orange marmalade- don't always use it if i have ju concentrate but I used a fresh orange--I like the soy sc and i often use some orange Liquor rather than whiskey--also good when i have some brown sc from chix etc-use it as a stock to start with rduce it and add juice etc and poached zest (julienne) of orange rind.
My brother has started using Southern Comfort in his glaze, and I have used Triple sec, but it was a little too sweet. I have used concentrate as a base for glazes, as well as salad dressings. Never tried using stock at the beginning, but we always deglaze the roasting pan with wine, and add any leftover glaze. Then we reduce it and use a sauce for the duck and the pasta. The sauce comes out so good I don't know whether to eat it or roll in it.
Southern Comfort sounds Good!