Blog posts tagged with 'POULTRY'

INGREDIENTS (serves 4-6):
  • 1 large duck;
  • 8 plump dried figs;
  • 5 Anchovy fillets;
  • 5 tbsp. olive oil;
  • 2 leeks trimmed and chopped;
  • 5 juniper berries, washed;
  • 1 tbsp. fresh thyme leaves;
  • fine sea salt, freshly ground black pepper;
  • 1 egg;


  1. Chop the figs and anchovies;
  2. Heat 3 tbsp. of the olive oil in a large sauté pan. Add the figs and sauté briefly, stirring occasionally, over medium heat until softened. Remove from the pan with a slotted spoon and place in a bowl. Let cool;
  3. Heat the rest of the oil in the pan. Add the leeks and cook, stirring, for 1 minute. Moisten with 2 tbsp. water and continue cooking for 5 minutes or until softened. Add the anchovies, juniper berries and thyme. Cook for 10-15 minutes, stirring frequently. Let cool for 10 minutes;
  4. Add anchovy mixture to the figs in the bowl and stir in the egg.
  5. Using tablespoon, put the fig stuffing into the cavity of the duck, making sure you do not pack it in too tightly. Secure the opening with crumbled piece of parchment paper.
  6. Season the duck, rubbing the salt and pepper into the skin;
  7. Cover and refrigerate for at least 30 minutes;
  8. Preheat the oven to 425℃F/220℃C;
  9. Place the duck in a roasting pan and pour in 1,25 cups of water. Cover loosely wit foil. Roast for 1 hour;
  10. Take the duck out of the oven and remove the foil. Return to the oven, reduce the oven temperature to 350℃F/180℃C and roast for another hour;
  11. To test, push a skewer through the thickets part of the leg and check that the juices run clear. If not continue roasting for another 10 minutes;
  12. Remove the duck from the oven. Close loosely with foil and let sit in a warm place to rest for 5-10 minutes. Remove the parchment paper before serving.
Original recipe from Cooking school PROVENCE


INGREDIENTS (serves 8):
  • 0.5 Chicken (1-1.5 lb);
  • 2 white onions;
  • 1 head and 3 clothes of garlic;
  • 3 lb. tomatillos, husked and rinsed;
  • 3 Serrano chiles;
  • 5 oz. of Canola oil;
  • 18 corn tortillas;
  • 8 oz. cream (35%);
  • 5 oz. crumbled Queso Fresco;
  1. Place the chicken in the saucepan with the onion and garlic head; add 1 tbsp. of salt and water to cover. Bring to a boil, reduce the heat and simmer until the chicken is cooked through. Let cool, remove the chicken, discard the skin and bones and shred the meat with your fingers. Reserve the broth for later use;
  2. Place the tomatillos and chiles into saucepan, cover with water,  bring to a boil and cook for 5 minutes. Drain the tomatillos and chilles and process them in a blender along with 3 cloves of garlic;
  3. Warm the oil in the frying pan, add your tomatillo sauce and fry, stirring constantly, until bubbling. Season; add some chicken broth to smooth the sauce. Keep warm;
  4. Preheat the oven to 350°F;
  5. Heat the Canola oil in a frying pan until sizzling hot;
  6. Using tongs, quickly pass each tortilla trought the oil to soften, then drain on paper towels;
  7. Dip each tortilla in tomatillo sauce, put it on working surface, put a tbl spoon of shredded chicken near one edge, roll up the tortilla and place on the baking dish seamside down;
  8. Cover your enchiladas with remaining tomatillo sauce and bake in the oven for 10 minutes;
  9. Remove the enchiladas, add cream and crumbled cheese and bake for another 5 minutes;
  10. Remove from the oven, decorate with sliced white onion and serve;
Original recipe from: A Williams-Sonoma Taste of the World
 Start cooking at least 18 hours before serving
Five spice Duck
INGREDIENTS (serves 8):
  • 1 duck (4 pounds);
  • fresh ginger root (1 inch);
  • small bunch of spring onions;
  • dry white wine (2 tbsp);
  • honey (2 tbsp);
  • soy sauce (2 tbsp);
  • Five-spice powder (1 tbsp).
  1. Place the duck in a colander and pour over boiling water from the kettle;
  2. Pat the duck dry with paper towel, prick with a toothpick and rub with salt and wine;
  3. Place a colander with the duck on a plate and put into the refrigerator for 8 hours. Turn the duck from time to time to help it dry evenly;
  4. Finely chop the green onions and ginger, add half of the five-spice powder, and put the mixture inside the duck;
  5. Seal the duck with toothpicks and rub with the remaining Five-spice powder;
  6. Place the duck back into a colander and put it into the refrigerator for another 8 hours;
  7. Pour 1 cup of cold water into the baking pan and cover it with a roasting grill;
  8. Place the duck on the roasting grill breast side down;
  9. Loosely cover the duck with foil;
  10. Place in a preheated  (360°F) oven for 40 minutes;
  11. Heat the honey and mix it with soy sauce;
  12. Remove the foil and brush the duck with a mixture of honey and soy sauce;
  13. Increase the temperature up to 400°F degrees and bake for another 20 minutes (or until cooked);
  14. Remove the duck from  oven and let it stand for 20 minutes.