Aromatic Duck

Ingredients

1 duckling 2 tsp peppercorns 1 tsp thyme, whole dried 2 bay leaf, crumbled 6 cloves 1 tbsp kosher salt 1 tbsp sugar, brown 1 tbsp brandy 1 garlic clove 5 red cabbage leaves	Advertisements

Preparation
 
Cut off the wingtips from the duck and wrap them up with the giblets
for making stock. Pull out and discard any loose interior fat. Rinse
the duck inside and out and pat dry, inside and out. Mix together in
a spice mill or mortar the peppercorns, thyme, bay leaves, cloves and
salt. Grind to a fine texture. Combine in a small dish with the brown
sugar and brandy. Place the duck in a heavy plastic bag that fits
snugly. Rub half the spice mixture inside the duck and the remaining
half over the outside. Place the garlic in the duck s cavity. Close
the bag tightly and refrigerate 24 hours, rubbing the surface and
squeezing in the spices occasionally. Remove the duck from the bag
and gently pat it dry. Set it on a cake rack over a plate and return
it, uncovered, to the refrigerator for another 24 hours or so,
turning it once. Pat the duck to dry it thoroughly (if not already
dry) and let it come to room temperature (at least two hours).
Preheat the oven to 300. Using a large needle and white cotton
thread, sew closed the neck and tail openings. Place the duck on its
side on a rack set in a roasting pan. Roast the duck for 45 minutes.
With the needle, prick the fatty parts on the upper side; do not
prick deeply enough to pierce the flesh. Grab the duck by the legs
and turn it over onto the other side. Increase the oven temperature
to 350 and roast 30 minutes. Price the fatty parts on the upturned
side and then turn the duck onto its breast. Increase the heat to 400
and roast about 30 minutes longer, or until the duck is deeply
browned and most of the fat has melted away. Remove from the oven and
let cool 1 to 3 hours before serving. To serve: Using a heavy cleaver
or poultry shears, cut through flesh and bone of the duck carefully
to make about 12 to 14 serving pieces, keeping the skin neatly intact
on each piece. Spread the cabbage leaves over a platter, shallow
basket or wooden bowl and arrange the duck on them. If the duck is to
be served hot, arrange the cut pieces in a pan in a single layer, cut
side down, and roast in a preheated 350 oven 15 minutes.
--- Food & Wine magazine

 

 
Servings:
4

 

Arroz Con Pollo Ladies Home Journal
1. Cut each breast in 2 pieces. Combine 1/4 teaspoon each salt, pepper, and paprika; rub over chicken. 2. Heat oil over high heat. Add chicken; cook until golden on all sides, 10 minutes. Remove chicken. 3. Add green pepper, onions, and garlic to skillet. Cook, stirrin (Upload by user)

Arroz Con Pollo Sunset
1. Drain liquid from tomatoes into glass measure and add enough broth to make 2 cups liquid. 2. Rinse chicken and pat dry. Heat oil in a 5 quart pan over medium high heat. Add several pieces of chicken (do not crowd pan) and 2 tablespoons of water; cook, turning as nee (Upload by user)

Arroz Con Pollo 2
Heat oil and brown chicken in it for 10 minutes. Add paprika, cilantro, onion and garlic. Saute until onion is clear. Stir in water, wine, tomatoes, bouillon cube, and seasonings; combine thoroughly. Stir in celery, almonds and rice. Cover and simmer 20 minutes; add peas and sim (Upload by user)

Arroz Con Pollo Chicken Rice
Source: MAINPOUL.ZIP Saute chicken strips in nonstick skillet until white, about 5 minutes. Set aside and keep warm. In large skillet, bring all other ingredients, except peas, pimentos and capers, to a boil. Cover and simmer about 30 minutes, until rice has adsorbed liqui (Upload by user)

Arroz Con Pollo Chicken With Rice
PACKING THE FOOD: Put into 3 small bags, then package with the trail directions: 1. Rice and (unwrapped) bouillion cube; 2. saffron; 3. dried sauce, chicken and peas. TRAIL DIRECTIONS: 1. In a cookpot, add 2 cups water to rice, cover, bring to a boil and simmer 15 minutes. Meanw (Upload by user)

Arroz Con Pollo Mexican Stewed Chicken With
~cut into 1/4" pieces Dry the pieces of chicken with paper toweling. Place the oil in a large skiilet and saute the chicken until golden brown. Add the onion, garlic and green pepper and saute until tbe onion is transparent and glazed. Then add the tomatoes, salt, pepp (Upload by user)

Arroz Con Pollo Stewed Chicken Rice 1
Spray nonstick Dutch oven with vegetable cooking spray and place over medium heat. Add onion, celery and garlic; cook 3 to 5 minutes, or until tender, stirring often. Add remaining ingredients except peas; bring to a boil. Reduce heat to low; cover and simmer 30 minutes. Add pe (Upload by user)

Arroz Con Pollo Stewed Chicken Rice 2
~cut into 1/4" pieces Dry the pieces of chicken with paper toweling. Place the oil in a large skiilet and saute the chicken until golden brown. Add the onion, garlic and green pepper and saute until tbe onion is transparent and glazed. Then add the tomatoes, salt, pep (Upload by user)

Arroz Con Pollo Stewed Chicken Rice 3
Heat oil, brown chicken on both sides. Add onion and garlic, fry a few minutes, then add tomato sauce, saffron dissolved in chicken broth, salt and pepper. Cover and cook for 20 minutes. Add rice, stir well, cover again and simmer for 30 minutes longer, or until all liquid has (Upload by user)

Arroz Con Pollo Stewed Chicken Rice 4
Source: MAINPOUL.ZIP Saute chicken strips in nonstick skillet until white, about 5 minutes. Set aside and keep warm. In large skillet, bring all other ingredients, except peas, pimentos and capers, to a boil. Cover and simmer about 30 minutes, until rice has adsorbed liqui (Upload by user)
TAG: chicken, ,

Arroz Con Pollo Stewed Chicken Rice 5
Heat oil and brown chicken in it for 10 minutes. Add paprika, cilantro, onion and garlic. Saute until onion is clear. Stir in water, wine, tomatoes, bouillon cube, and seasonings; combine thoroughly. Stir in celery, almonds and rice. Cover and simmer 20 minutes; add peas and sim (Upload by user)
TAG: minutes, chicken, ,

Arroz Con Pollo
Heat oil, brown chicken on both sides. Add onion and garlic, fry a few minutes, then add tomato sauce, saffron dissolved in chicken broth, salt and pepper. Cover and cook for 20 minutes. Add rice, stir well, cover again and simmer for 30 minutes longer, or until all liquid has b (Upload by user)
TAG: minutes, chicken, ,

Artichoke Stuffed Chicken Breast
Heat the oven to 425 degrees. Grease a baking pan. Salt and pepper the chicken breasts. With a very sharp small knife, cut a pocket horizontally into each breast. Do not cut in half. Set aside while you make the stuffing. In a food processor, place the garlic, artichok (Upload by user)
TAG: chicken, place, breast, stuffed, stuffing, pocket, breasts, artichoke, ,

Artis Chicken Gumbo
3 lb stewing chicken 1 lg onion 4 shallots or green onins 20 stems parsley 2 cloves garlic more w/out : sausage 1/2 md green pepper 4 bay leaves 1 tb flour 1/2 tb oil or chicken fat for : roux 1 lb andouille sausage or ham 1 pt oyster (Upload by user)
TAG: chicken, pepper, ,

Aruba Chicken
Heat oil in a heavy Dutch oven and saute onion about 5 minutes until golden, stirring frequently. Remove From pan. Add chicken, half at a time, and brown on all sides (adding more oil if needed). Return onion to pan and add pork Stir in water, tomato sauce, coconut and salt. br (Upload by user)
TAG: minutes, chicken, ,

Asparagus Chicken Pasta
Cook pasta in a large pot of salted boiling water until ad dente, about 8 min. Meanwhile, snap off and discard woody ends of asparagus. Then, slice spears into 2 inch pieces. Set aside to add to pasta during last 3 min. of cooking. Meanwhile, cut chicken into strips. Heat oil in (Upload by user)
TAG: pasta, chicken, asparagus, ,