Roast Duckling with Raspberry Sauce
from Better Homes and Gardens
1 4- to 6-pound domestic duckling
Salt and black pepper
1/3 cup orange juice
1/4 cup chicken broth
2 tablespoons blackberry brandy or orange juice
1 cup fresh or frozen lightly sweetened raspberries
1/3 cup seedless raspberry preserves
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1 tablespoon butter or margarine
1/4 cup coarsely chopped toasted walnuts
1 teaspoon snipped fresh sage
1. Rinse inside of duckling; pat dry with paper towels. Skewer neck skin to back; tie legs to tail. Twist wing tips under back. Place duckling, breast side up, on a rack in a shallow roasting pan. Using a fork, prick skin generously. Sprinkle with salt and pepper.
2. Roast, uncovered, in a 350 degree F oven for 90 minutes to 2 hours or until the drumsticks move easily in their sockets (180 degrees F). Cover and let stand for 15 minutes before carving.
3. Meanwhile, for sauce, in a small saucepan combine orange juice, broth, and brandy. Bring to boiling. Cook, uncovered, over medium-high heat about 8 minutes or until sauce is reduced to 1/4 cup. Stir in 1/4 cup of the raspberries, the raspberry preserves, ginger, allspice, and dash salt. Simmer, uncovered, about 5 minutes, stirring occasionally. Remove saucepan from heat; stir in butter until melted. Stir in remaining raspberries, the walnuts, and sage. (If using frozen raspberries, heat until raspberries are thawed and sauce is heated through.)
4. To carve ducking, if desired, remove the skin. Using a sharp knife, cut duckling along the backbone. Cut downward, removing meat from ribs. Cut the wings and legs from the duckling. Slice breast meat. Serve with raspberry sauce. Makes 4 servings.
Notes: Never made a whole roast duckling before and started off being a tad intimidated. But this really came out so well. In honor of my father on Easter Sunday. My family completely devoured this.
Spinach and Blue Cheese Stuffed Chicken Breast
from Flora's Recipe Hideout
1 teaspoon vegetable oil, divided
1 1/4 cups onion, chopped, divided
4 garlic cloves, minced
1/2 cup frozen chopped spinach, thawed, drained, squeezed dry
2 Tablespoons crumbled blue cheese
1 teaspoon Dijon mustard
4 boneless chicken breasts
1/4 teaspoon pepper
1/3 cup dry white wine
1/2 teaspoon dried thyme
1 cup chicken broth
2 Tablespoons Dijon mustard
1. Heat 1/2 teaspoon oil in a large non-stick skillet over medium heat. Add 1/4 cup onion; saute 6 minutes or until tender. Add garlic; saute 1 minute. Add spinach and saute 3 minutes.
2. Combine spinach mixture, cheese and 1 teaspoon mustard in a small bowl. Stir well; set aside. Wipe pan dry with a paper towel. Cut horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons spinach mixture into each pocket. Sprinkle chicken with pepper. Heat 1/2 teaspoon oil in a skillet over medium-high heat. Add chicken; saute 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside, keep warm.
3. Add 1 cup onion to pan, and saute 5 minutes. Add wine and thyme; cook 3 minutes or until reduced by half. Add broth and 2 tablespoons mustard; cook 4 minutes or until slightly thick, stirring occasionally.
4. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken.
Notes: Made on Easter weekend for the family and it came out quite well. I'm not used to cooking for so many people so that took a bit more coordination than anticipated. I had to do multiple batches so it took a lot longer.