STRAWBERRY ORANGE DUCK SALAD
petitfour has 2 great duck confit recipes here and either one of them will work well with this salad
Provided by chia2160
Categories Duck
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- dissolve cornstarch in orange juice, place in small saucepan and heat to thicken, remove from heat, add remaining dressing ingredients and cool.
- toss salad greens with strawberries and oranges.
- add dressing, toss.
- top salad with duck confit and walnuts.
Nutrition Facts : Calories 85.2, Fat 2, SaturatedFat 0.3, Sodium 1.1, Carbohydrate 17.1, Fiber 3.1, Sugar 12.1, Protein 1.3
FLUFFY RICOTTA PANCAKES WITH STRAWBERRY-ORANGE SAUCE
A great choice for a special occasion breakfast, these light, fluffy pancakes are made with ricotta cheese, flavored with orange zest and finished with a topping of fresh strawberry-orange sauce.
Provided by Lynne Webb
Categories Breakfast & Brunch
Time 40m
Number Of Ingredients 15
Steps:
- Place the ricotta in a strainer over a bowl for at least 1 hour to allow any excess liquid to drain.
- Prepare the sauce by placing the strawberries, sugar, lemon juice and orange juice in a small saucepan. Bring to a simmer over medium-high heat. In a small bowl, whisk together the water and cornstarch and add to the simmering strawberry mixture.
- Continue cooking until the mixture thickens to a syrup-like consistency. Transfer to a bowl and set aside to cool.
- Combine the flour, baking powder, sugar, and salt in a bowl. In a separate bowl, combine the ricotta, milk, egg yolks, vanilla and orange zest until smooth.
- In a separate bowl, beat the egg whites with an electric mixer on high speed until light and fluffy, but not stiff. Add the ricotta-milk mixture to the dry ingredients and stir just until combined. Whisk in about half of the egg whites until well blended, then gently fold in the balance.
- Oil a griddle and heat over medium-high heat. Pour about 3 tablespoons of batter onto the griddle for each pancake. Cook until bubbles appear and begin to break on the edges and the surface of the pancake, then flip to finish cooking on the second side.
- Transfer to a baking sheet and keep warm in a 200°F oven while you cook the remaining pancakes.
- Serve topped with the Strawberry-Orange Sauce.
CRANBERRY ORANGE DUCK
Glazed roast duck.
Provided by Joan Devito
Categories Meat and Poultry Recipes Game Meats Duck
Time 3h
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Sprinkle Chinese five-spice powder inside the duck cavity. Add chopped onion and cubed orange.
- Combine cranberries, orange liqueur, honey, white sugar, and soy sauce in a saucepan. Cook and stir until glaze reaches a jam-like consistency, 7 to 10 minutes. Allow to cool slightly, about 3 minutes.
- Place duck on a roasting rack inside a roasting pan; baste with the glaze.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 673.2 calories, Carbohydrate 22 g, Cholesterol 143.8 mg, Fat 48.8 g, Fiber 4 g, Protein 33.4 g, SaturatedFat 16.6 g, Sodium 164.5 mg, Sugar 13.4 g
GREEN SALAD WITH STRAWBERRY BALSAMIC VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place jam in a medium bowl and whisk in vinegar then extra-virgin olive oil. Season the dressing with salt and pepper. Add the strawberries and greens to bowl and toss to coat evenly in dressing.
STRAWBERRY POKE CAKE
We make this beloved dessert with not-too-sweet buttermilk cake and very lightly sweetened whipped cream. The cake tastes best just slightly chilled, so let it sit out to warm up a bit while you whip the cream for the topping.
Provided by Food Network Kitchen
Categories dessert
Time 3h5m
Yield 15 servings
Number Of Ingredients 15
Steps:
- For the cake: Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch pan.
- Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk and vanilla in a spouted measuring cup; set aside.
- Beat the sugar and butter in a stand mixer (or a large bowl if using a hand mixer) at medium speed until very light in color and fluffy, about 5 minutes, scraping down the side of the bowl as needed. Slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer running, alternate beating in the flour mixture in three additions and the buttermilk mixture in two, starting and ending with the flour mixture. Scrape down the side of the bowl, and beat until the batter is well mixed. Spread into the prepared pan.
- Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes, rotating the pan halfway through. Let cool in the pan for 30 minutes. Using a fork, poke holes in the top and all the way through the cake.
- Bring 1 cup water to a boil, pour over the gelatin in a small bowl and stir until completely dissolved, about 2 minutes. Stir in 1/2 cup cold water. Pour the mixture evenly over the cooled cake. Refrigerate for 2 hours. Put a large bowl (for whipping the cream) in the refrigerator.
- For the sweetened berries: While the cake chills, hull and quarter the strawberries. Toss with the granulated sugar in a medium bowl, and set aside until soft and juicy, about 1 hour.
- For the topping: Remove the cake from the refrigerator. Whip the cream with the sugar and vanilla in the chilled bowl until fluffy. Spread it over the cake, slice the cake and serve with the strawberries.
STRAWBERRY ORANGE AVOCADO SALAD
Strawberries, avocados and mandarin oranges come together beautifully with fresh baby greens and a tangy citrus dressing in this lovely salad! Perfect for spring or summer time entertaining. The light and tangy flavors pair perfectly with meat and poultry, especially those that are grilled and barbecued. The dressing is great over spinach salad, as well. Add chopped pecans for a little crunch, if you like. Slightly adapted from a recipe found at Wives with Knives.
Provided by BecR2400
Categories Salad Dressings
Time 15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine dressing ingredients. Mix well and refrigerate.
- Combine greens and fruits, toss with dressing and serve.
- Top with chopped pecans, if desired.
Nutrition Facts : Calories 265.3, Fat 23.3, SaturatedFat 3.1, Sodium 4.3, Carbohydrate 15.4, Fiber 3.5, Sugar 10.6, Protein 1.3
DUCK MARINATED IN RED WINE AND ORANGE
Provided by Nigella Lawson
Categories dinner, weekday, main course
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a large freezer bag, combine wine, chili oil, Worcestershire sauce, soy sauce, orange juice and orange rind. Mix well and add duck breasts. Seal bag and mix again. Refrigerate for at least 1 hour or up to 24 hours.
- Remove duck from marinade and shake off excess liquid. Heat and lightly oil a grill, ridged skillet or heavy flat skillet. Cook duck breasts to taste, turning frequently, 10 to 15 minutes. If desired, cooked breasts may be wrapped in foil and held for 10 minutes until serving.
- To serve, thinly slice breasts diagonally and arrange on a serving plate. Pour any juices in pan or foil on top. Garnish with chives, and serve.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 9 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 2 grams, Sodium 238 milligrams, Sugar 2 grams, TransFat 0 grams
STRAWBERRY AND FETA SALAD
This unusual combination of strawberries, feta cheese, toasted almonds and romaine lettuce in a sweet and tangy dressing is sure to please your guests. A guaranteed pleaser for any potluck or BBQ meal!!!
Provided by Andrea Longo Policella
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 15m
Yield 10
Number Of Ingredients 11
Steps:
- In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
- In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
- In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
Nutrition Facts : Calories 377.9 calories, Carbohydrate 12.4 g, Cholesterol 22.4 mg, Fat 34.3 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 7.7 g, Sodium 301.4 mg, Sugar 8.2 g
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