DUCKLING A L'ORANGE

My grandmother was making the best duck dishes. I still feel the anticipation I had every time we went to visit her. I loved to eat the perfectly cooked meat with sweet egg bread.  We do not eat very often duck.  Most of the time when I make it, the meat is dry.  Finally I found and made this recipe and, instant success.  It was tasty, moist, with a subtle orange taste. For side dish I made boiled potatoes and steamed green beans.     

1 41/2 - 5 lb duck
1 tsp salt
2 unpeeled oranges, quartered
1 clove garlic or 1/8 tsp minced garlic
3 peppercorns
3 - 4 tbsp orange marmalade

Orange sauce:
2 tbsp brown sugar
1 tbsp cornstarch
1 tbsp grated orange peel
2/3 cup orange juice
3 tbsp duck drippings
3 tbsp Curacao, Cointreau or Grand Marnier

Wash and drain duck, place oranges, garlic, salt and peppercorns in cavity.
Sprinkle skin with flavored salt or garlic salt and place in 325 F  (150 C) oven for 2 1/2 - 3 hours.
Spread orange marmalade on skin of duck 10-15 minutes before cooking is completed. Quarter duck and serve with orange slices.

Combine brown sugar, cornstarch, orange peel, orange juice and duck drippings.
Cook uncovered 3 minutes or until it boils and thickens.
Stir in liqueur. Serve sauce warm on top of duck or in serving bowl on dinner table.

SPICED LAMB STEAKS

I had some lamb steak and I was looking for one easy to make but tasty recipe.  This is from Judith Wills "Top 200 Low Fat Recipes".  I was worried about the combination of cinnamon, cloves, pineapple, lime flavors, but it was a total success. My husband loved it.  Definitely I will make it again. 
Serves 2;  365 calories per portion; 18.5 g fat per portion

1/2 tbsp olive oil
2 lamb steaks (about 175 g each)
2 shallots, finely chopped
1 clove garlic finely chopped
1/2 tsp groung cinnamon
tiny pinch of ground cloves
1 tsp sauce flour
125 ml pineapple juice
20 ml strong chicken stock
juice of 1/2 lim3
salt and blak pepper

Heat half the oil in a non-stick frying pan, add the lamb steaks and cook them over a high heat for 2 minutes on each side until browned, then remove with a slotted spoon and set aside.

Add the rest of the oil to the pan with the shallots and stir over a medium-high heat for about 6 minutes until softened. Add the garlic and spices and stir for 1 minute.  You could add a finely chopped chili for a slightly hotter flavour.

Add the flour and stir for a few seconds, then pour in the pineapple juice, stock and lime juice. Season to taste, stir well and bring to the boil.

Reduce the heat, return the lamb steaks to the pan and simmer gently for about 10 minutes or until the lamb is cooked and the sauce has thickened. If the sauce thickens too much, add a little more pineapple juice.

Serving suggestion: new potatoes and peas or mangetout (?) are nice with this dish.

ROAST PORK WITH FIGS & PEARS

I read this recipe in the Kraft foods Healthy Living fall/winter publication, and I know I have to try it. So the occasion came this Saturday when we had friends over for dinner. It was a huge success. The meat was moist and light. The baked pears and onion slices gave a wonderful flavor to the dish. Definitely is a keeper. A great dish for any occasions.

1 pork tenderloin (1 lb/450 g), trimmed
2 fresh pears, each cut lengthwise into 8 slices
1 red onion, cut into 16 wedges
1 clove garlic, minced
1/4 cup Kraft Extra Virgin Olive Oil Fig Balsamic Vinaigrette Dressing

Heat oven to 425 F.
Place meat in 13x9-inch baking dish sprayed with cooking spray. Surround with pears, onions and garlic.
Bake 25 min. or until meat is done (160 F) drizzling with dressing the last 15 min.
Transfer meat to cutting board ; tent with foil. Let stand 10 min. before slicing. Serve with roasted pears and onions.

RUSTIC PLUM TART

1/4 cup sea salt roasted almonds finely ground
1 tsp ground cinnamon
3 pkts Sweet'N Low low calorie sweetener, divided
3 sheet frozen phyllo dough, thawed
3 tbsp nonhydrogenated margarine, melted
1/2 cup (1/2 of 250g tub) Philadelphia Light Cream Cheese Spread
6 fresh plums thinly sliced
1 tsp icing sugar

Heat oven to 400F.
Combine nuts, cinnamon and 1 pkt sweetener (I used Stevia). Place 1 phyllo sheet on work surface; brush with 1/3 of the margarine, then sprincle with 1/3 of the nut mixture. Repeate layers twice; place in 9-inch tart pan. Fold over edges of pastry to form 1-inch high-rim arounde edge of pan.

Mix cream cheese spread and remaining sweetener until well blended; spread onto bottom of crust. (this was the hardest part; I had to use my fingers to do it)  Arrange plums in circular pattern over cream cheese mixture.  I used a square pan and I used some leftover apples instead of plums.
Bake 20 min. or until pastry is golden brown. Sift sugar over tart. Serve warm or at room temperature.


It was very easy to make and it was delicious.  We ate it in a day. 

BROILED MAHI MAHI

This year we discovered the fish mahi mahi. When I buy it ( not very often because it is not cheap)  I like to prepare it each time differently.  I was worried about this recipe, - the orange juice concentrate -,  but the end result was fantastic. Definitely a winner for us.   
For side dish we had boiled potato and broccoli-watercress salad. I had to replace again the watercress with radichio (it wasn't in the store). With all this commotion this is one amazing salad. One other family favorite.  

Ingredients
2 pounds mahi mahi fillets (skinless)
2 tablespoons prepared mustard
1/2 cup cooking oil
1/2 teaspoon salt
1 clove garlic minced
1/2 cup frozen orange juiceconcentrate
1 bay leaf

Cut the mahi mahi fillets into serving size portions and place side by side in a baking dish.

Thaw the juice concentrate.crumble the bay leaf. Combine these with the other remaining ingredients and mix well to create a marinade.

Pour the marinade over the mahi mahi (make sure you turn the fish to coat both sides).

Cover baking dish with plastic wrap and place in refrigerator for 30 to 43 minutes. (I left it for around one hour.)

Place pan on top rack of oven and broil 5 to 6 minutes on each side. Fish  will be ready when you can easily flake it with a fork.

Serve!

BAKED BROCCOLI

Drizzle broccoli florets with olive oil, salt and pepper and bake at 425 for 15 minutes until slightly browned, take out of oven and drizzle with a mixture of olive oil, red pepper flakes and garlic. Return to oven for 10 more minutes.

SO yummy!!!!!! We had it with a baked tomato stuffed with portobello mushroom and goat cheese ( which I baked at the same time as the broccoli).
My daughter just e-mailed me this recipe.  She is far but sharing food recipes with me makes me feel she is just here with me and we are talking food. 

SAUTEED BROCCOLI RAAB WITH GARLIC, OLIVES AND LEMON

I looked up this recipe on the internet My husband does not like very much the "greens" however this was so tasty he took some for his lunch today.  The lemon took away the sharpness and with the olives, it was a great side dish.
(Serves 2-4)
Enjoy this recipe as is or try adding cooked potatoes or pasta. If more protein is desired, try adding cooked sausage or pancetta for an interesting variation.
2 tbsp extra virgin olive oil
2 large garlic cloves, sliced thin
1 pound (approximately 1 bunch) broccoli raab
¼ cup chicken stock or water
kosher salt and fresh cracked black pepper to taste
1 lemon, halved
1/3 cup Italian green or black olives, pitted and sliced
½ tsp red pepper flakes
Heat the olive oil in a large skillet over medium heat. Add the garlic slices and cook until golden brown, about 2-3 minutes. Add the broccoli raab, chicken stock or water and cook covered, but stirring often, until the broccoli raab is softened, about 4 minutes. Uncover and continue to cook until most of the liquid is evaporated. Squeeze lemon over and add the olives. Season to taste with salt, pepper and red pepper flakes and serve immediately.