Roasted Duck with Figs

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A whole roasted duck doesn’t have to be fussy. With just a few hours’ roasting and hardly any work at all, you can have a juicy bird with crisp skin—the best of both textures.

Serves 2 to 4

Ingredients:
For the Duck:
1 quart fresh-squeezed orange juice
1 cup Choripdong Honey Citron Tea Marmalade*, plus more for basting
½ cup honey
One 5 to 6 pound duck, giblets and excess fat removed and discarded, wing tips turned under
Salt and freshly ground black pepper to taste

For the Figs:
2 Tablespoons unsalted butter
1 pound purple figs (about 16 figs)
3 Tablespoons granulated sugar
2 tablespoons balsamic vinegar
1/2 teaspoon red wine vinegar
1 Tablespoon honey
4 teaspoons Lemon Juice
A pinch of salt
Freshly ground black pepper, to taste

Directions:
For the Duck:
Combine orange juice,  Honey Citron Tea marmalade, and honey in a bowl deep enough to hold duck. Add duck, over, and refrigerate for 8 hours or overnight, turning duck once or twice if marinade doesn’t cover it.

Preheat oven to 375 °F.

Remove duck from marinade, reserving marinade. Prick duck skin all over with a fork (do not pierce the flesh), and season inside and out with salt and pepper. Place breast side up on a rack in a roasting pan and transfer to oven. After 10 minutes, turn heat down to 350°F and roast for 1 ½ to 2 hours.

When duck has roasted, remove pan from oven and turn heat down to 325°F. Discard all but a little fat from roasting pan. Baste the duck with the marmalade. Return to oven and cook until the duck is browned, for bout 10 minutes. Remove the duck from oven and place on a serving platter. Let stand for 10 minutes while preparing the figs and sauce.

For the Figs:
Heat a large skillet over medium high heat. Add the butter.

Add the figs and cook, turning, until golden, about 3 minutes.

Reduce the heat and add the sugar, balsamic vinegar, red wine vinegar and honey; stir to coat and cook for an additional 6 to 8 minutes or until syrup is thickened. Spoon syrup over figs and sprinkle with salt and pepper. Remove from the figs from the heat and set aside.

Transfer the figs to a serving platter with the duck and drizzle with the reserved fig syrup before serving.

To serve for 2: Cut duck in half using sharp scissors or poultry shears. Remove backbone by cutting along one side and then the other, then cut along breastbone.

To Serve for 4: Cut each half into breast and leg sections.
Place each duck portion on a warm plate.

*Cook’s Note:
You can substitute the Honey Citron Tea for  one  12-ounce  jar of bitter or sweet orange marmalade.

TODAY.com Parenting Team FC Contributor

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Peppermint Green Tea White Chocolate Fudge

green tea chocolate
I saw a few recipes for green tea chocolate on-line one  during a late late night internet crawl on the  computer. And what I found is that this combination of white chocolate and green tea was just too good to resist.

Green tea powder, or matcha (抹茶), has unique bitter taste to it. The flavor of “matcha” is quite different from the “green tea” served at Japanese restaurants. Matcha is typically used for making tea at traditional Japanese tea ceremony. This tea tends to be quite thick and very very bitter, but it goes quite well with wagashi (和菓子), traditional Japanese confectioneries that are very sweet by itself.

The color of matcha is a bright, beautiful green color, so if your matcha powder doesn’t have that nice vivid hue to it, your matcha is well past its prime. The green tea powder is also quite pricey, especially if it is tea ceremony quality, but culinary grade is good enough for baking and making these chocolates.

To change it up for the holidays, I added a bit of peppermint extract to the mix. Given the absolutely delightful green color, these little treats are just perfect for a holiday party. You can even present them as a hostess gift during the holiday season.

In order to make the perfect batch of green tea white chocolate, be sure to read the  Cook’s Notes at the end of this post.

Enjoy!

Adapted from:
Seonkyoung Longest,Asian At Home, 2014
Photo Credit:  Seonkyoung Longest
and
Namiko Chen,Just One Cookbook, 2014 
Photo Credit: Namiko Chen
Ingredients:
⅓ cup Heavy cream
1½ Tablespoons Green tea powder (Matcha Powder),plus 1 teaspoon more for dustings
12 ounces Ghirardelli White Chocolate chips
1/2 teaspoon Peppermint extract*
2 Tablespoons unsalted butter
Directions:

Add the  heavy cream  to a small saucepan.   Heat the  cream over medium heat until just about to simmering. Remove from heat.

 

Green Tea Chocolate 3

Photo Credit: Namiko Chen, Just One Cookbook, 2014

 

 

Meanwhile in a large mixing bowl, add white chocolate. Pour the  hot heavy cream over chocolate and stir until it is  melted with a rubber spatula. If chocolate is not melting and the mixture gets cold, microwave for 10 seconds at a time and stir.

Photo Credit:  Seonkyoung Longest, 2014

 

When the chocolate and heavy cream has been  well combined, add the  peppermint extract* and butter. Stir gently until the  white chocolate mixture is smooth and creamy.

Photo Credit: Seonkyoung Longest, 2014

 

 

 

Sift in green powder right on top of chocolate mixture and stir gently until green tea is  combined smoothly.

Photo Credit: Seonkyoung Longest, 2014

 

Pour green tea chocolate into an 8 x 8-inch  baking pan lined with parchment paper. Spread top evenly and place in a refrigerator for 2 to 3 hours.

         Photo Credit: Seonkyoung Longest, 2014

 

 

Remove the  chocolate from the refrigerator after it had set and is hardened. Lift the parchment paper to remove the green tea chocolate from the baking dish and separate the  parchment paper.  Run the sharp knife under hot water to warm up the knife and wipe it dry completely.Cut  the chocolate into 1 x 1-inch  squares or any size that you desire.

Green Tea Chocolate 10

Photo Credit: Namiko Chen, Just One Cookbook, 2014

                   

                                     Photo Credit: Seonkyoung Longest, 2014

 

Dust the squares  with  the remaining green tea powder.

Green Tea Chocolate 12

Photo Credit: Namiko Chen, Just One Cookbook, 2014

Store in an airtight container in a refrigerator but it’s best taste when it’s room temperature.

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Cook’s Notes:

IMPORTANT: PLEASE READ BEFORE MAKING THIS RECIPE

Make sure the all of the bowls and utensils that you are using are perfectly DRY. Even a small amount of water/steam can “seize” the chocolate melting process.

When buying white chocolate, make sure that it contains cocoa butter because some inferior brands contain vegetable fat. White chocolate should be ivory-colored (white chocolate made with vegetable fat is white-colored).Valrhona makes a very good white chocolate consisting  35% cocoa butter and 21.5% milk and has a lightly sweet profile with a very fine consistency Valrhona’s oval discs are the perfect presentation for baking, melting and nibbling. Lindt White Chocolate Classic Bars are also a good alternative to use in this recipe.

Note that the  fat content for heavy (whipping) cream is 38%

The green color will vary based on the type of green tea that is being used.

*1/2 teaspoon Vanilla extract can be substituted for the Peppermint extract as seen in the original recipe.

To get a more even color, dissolve the tea in the cream and then heat the cream to the simmer point, and proceed with the recipe as written.

 

TODAY.com Parenting Team FC Contributor