Peas A Lorange Food

PEAS A L'ORANGE

Steps:

• Combine water and salt in a medium saucepan. Bring to a full boil. Add peas. Return to a boil. Reduce heat to a simmer. Cover and cook 1 minute.
• Drain peas in a colander.
• Combine remaining ingredients in saucepan. Warm over low heat. Stir in drained peas.
• Cover and keep warm over very low heat 2 minutes to blend flavors.

CANETON A L'ORANGE

Steps:

• Make duck:
• Prepare ducks for roasting. Place in pan with carrots, onions, a little thyme, and a bay leaf. Roast at 325°F. for 50 minutes to one hour, so the meat still shows a little blood when pricked with a toothpick and skewer. Remove and keep hot. Place roasting pan on heat and cook for a few minutes. Skim off excess fat and rinse pan with white wine and consommé. Cook for 5 minutes. Stain mixture through a fine sieve. Melt 2 tablespoons sugar in a heavy pan over low heat and just as it begins to carmelize, add vinegar and fruit juices. Add strained pan juices. Bring to a boil. Skim off excess fat. Mix flour with a little water and blend with sauce; cook until thickened to a syrupy consistency. Correct seasoning. Add Kitchen Bouquet to give rich color. Carve meat of one duck and arrange slices overlapping on top of second duck. Garnish with sections of orange. Add liqueur, 1/4 cup sugar, and cognac to sauce and carefully pour sauce over and around duck. Garnish the platter with potatoes. Serve peas separately.
• Make potatoes:
• Cook potatoes in boiling, salted water until tender. Drain and peel. Put through food mill or ricer. Blend in 6 tablespoons butter, cream and one by one, egg yolks, beating well after each addition. Flavor with finely grated orange peel. Roll into long cork shapes, dip in flour, beaten egg, and fine bread crumbs and quickly deep fry in hot fat until golden brown.
• With this, drink a light Bordeaux.

PHEASANT BREAST à L'ORANGE WITH DRIED APRICOTS & PROSCIUTTO

Steps:

• Cut each pheasant in half across the middle, lengthways so that you have 4 thin slithers of breast. Cut the apricots in the same way. Lay out 3 overlapping slices of prosciutto or bacon and place a sprig of thyme on top. Pop a piece of breast on top of this and lay 3 pieces of apricot on top of the breast. Season with salt and pepper, then wrap the prosciutto tightly around the pheasant to form a parcel. Repeat with the remaining pheasant, prosciutto and apricot to make 4 parcels. You can make these the day before and chill overnight.
• Heat oven to 180C/160C fan/gas 4. Heat a heavy-bottomed frying pan over a high flame and add the butter and 1 tbsp oil. When the fats are sizzling, add the pheasant parcels and cook for 3-4 mins on each side until the prosciutto is crisp and golden. The heat from the pan will seal the prosciutto tightly around the pheasant breast.
• Pop the breasts onto a baking tray and roast in the oven for 5-7 mins to finish cooking. Meanwhile, add the zest and juice from the 2 oranges, cinnamon, honey and soy to the pan juices and simmer to reduce until syrupy. Toss the watercress with the remaining oil and a squeeze of orange juice. Serve the pheasant parcels with the orange sauce, watercress and rice.