Recipes

Ingredients: 1 v lb duck for the dry out rub: zest of ane lemon 1 tablespoon cardamom 1 1/2 tablespoons salt 1/2 tablespoon freshly terra firma dark pepper for the sauce: 1 modest onion, diced 1/2 tablespoon crimson pepper flakes three cups  pomegranate arils 1/2 loving cup duck or chicken stock olive crude oil or rendered duck fat Directions: Preheat oven to 325. Whisk together the rub the dry out rub into the peel of the duck. Refrigerate 1 to two hours. Reduce oestrus to 325. Place the duck on a roasting rack on a roasting pan together with roast for two hours or until cooked though. Heat the crude oil or fatty inward a saucepan together with saute the onions together with crimson pepper flakes until the onions are translucent. Add the stock together with two cups the pomegranate arils. Reduce the oestrus together with simmer until the sauce thickens. Stir inward the remaining arils. Drizzle over roasted duck. My thoughts: This is a actually elementary neve

Ingredients: for the sauce: 1/4 loving cup "pure" sesame paste* 1/4-1/3 loving cup water 1 tablespoon soy sauce 1 teaspoon calorie-free brownish sugar ii tablespoons chile-garlic sauce 1/2 tablespoon hot sesame oil for the duck: 1 1/2 cold, roasted duck (I used Maple Leaf Farm's  Roast Half Duck amongst Orange Sauce  -discarded the sauce packet) light-green tea leaves to serve: x oz egg noodles (fresh if possible) 1 zucchini, julienned (or zoodle-d) slightly crushed Sichuan peppercorns chopped peanuts (optional) sesame seeds Directions: for the sauce: (can move made a few hours ahead of time) Place all ingredients inward a blender, blend until a smooth, pourable sauce forms, adding additional H2O if needed. For the duck: Prepare grill according to manufacturer's instructions. Toss a handful of light-green tea leaves on to the coals. Grill the duck to rut it through, most x minutes on each side. Cool to but about room temperature.

Ingredients: for the sauce: 1/4 loving cup Chinese "pure" sesame paste* 1/4-1/3 loving cup water 1 tablespoon soy sauce 1 teaspoon lite dark-brown sugar 2 tablespoons chile-garlic sauce 1/2 tablespoon hot sesame oil everything else: 12 oz  broad egg "lo mein" noodles 1 1/2 cups sliced cold, roasted duck 10 oz saccharide snap peas (raw or lightly steamed) three scallions, cutting into 1/4 inch pieces 1/4 pocket-size cabbage, thinly sliced sesame seeds Directions: for the sauce: (can move made a few hours ahead of time) Place all ingredients inward a blender, blend until a smooth, pourable sauce forms, adding additional H2O if needed. for the noodles: Cook according to packet instructions, add together a pair drops of hot sesame crude to continue them from sticking as well as let to cool. for the salad: (minutes earlier serving) In a large bowl, toss together the noodles, cabbage, scallions, as well as sauce. Top alongside slic

Ingredients: 1 v lb duck for the dry out rub: zest of ane lemon 1 tablespoon cardamom 1 1/2 tablespoons salt 1/2 tablespoon freshly terra firma dark pepper for the sauce: 1 modest onion, diced 1/2 tablespoon crimson pepper flakes three cups  pomegranate arils 1/2 loving cup duck or chicken stock olive crude oil or rendered duck fat Directions: Preheat oven to 325. Whisk together the rub the dry out rub into the peel of the duck. Refrigerate 1 to two hours. Reduce oestrus to 325. Place the duck on a roasting rack on a roasting pan together with roast for two hours or until cooked though. Heat the crude oil or fatty inward a saucepan together with saute the onions together with crimson pepper flakes until the onions are translucent. Add the stock together with two cups the pomegranate arils. Reduce the oestrus together with simmer until the sauce thickens. Stir inward the remaining arils. Drizzle over roasted duck. My thoughts: This is a actually elementary neve

Ingredients: for the sauce: 1/4 loving cup "pure" sesame paste* 1/4-1/3 loving cup water 1 tablespoon soy sauce 1 teaspoon calorie-free brownish sugar ii tablespoons chile-garlic sauce 1/2 tablespoon hot sesame oil for the duck: 1 1/2 cold, roasted duck (I used Maple Leaf Farm's  Roast Half Duck amongst Orange Sauce  -discarded the sauce packet) light-green tea leaves to serve: x oz egg noodles (fresh if possible) 1 zucchini, julienned (or zoodle-d) slightly crushed Sichuan peppercorns chopped peanuts (optional) sesame seeds Directions: for the sauce: (can move made a few hours ahead of time) Place all ingredients inward a blender, blend until a smooth, pourable sauce forms, adding additional H2O if needed. For the duck: Prepare grill according to manufacturer's instructions. Toss a handful of light-green tea leaves on to the coals. Grill the duck to rut it through, most x minutes on each side. Cool to but about room temperature.

Ingredients: for the sauce: 1/4 loving cup Chinese "pure" sesame paste* 1/4-1/3 loving cup water 1 tablespoon soy sauce 1 teaspoon lite dark-brown sugar 2 tablespoons chile-garlic sauce 1/2 tablespoon hot sesame oil everything else: 12 oz  broad egg "lo mein" noodles 1 1/2 cups sliced cold, roasted duck 10 oz saccharide snap peas (raw or lightly steamed) three scallions, cutting into 1/4 inch pieces 1/4 pocket-size cabbage, thinly sliced sesame seeds Directions: for the sauce: (can move made a few hours ahead of time) Place all ingredients inward a blender, blend until a smooth, pourable sauce forms, adding additional H2O if needed. for the noodles: Cook according to packet instructions, add together a pair drops of hot sesame crude to continue them from sticking as well as let to cool. for the salad: (minutes earlier serving) In a large bowl, toss together the noodles, cabbage, scallions, as well as sauce. Top alongside slic

Ingredients: 1 v lb duck for the dry out rub: zest of ane lemon 1 tablespoon cardamom 1 1/2 tablespoons salt 1/2 tablespoon freshly terra firma dark pepper for the sauce: 1 modest onion, diced 1/2 tablespoon crimson pepper flakes three cups  pomegranate arils 1/2 loving cup duck or chicken stock olive crude oil or rendered duck fat Directions: Preheat oven to 325. Whisk together the rub the dry out rub into the peel of the duck. Refrigerate 1 to two hours. Reduce oestrus to 325. Place the duck on a roasting rack on a roasting pan together with roast for two hours or until cooked though. Heat the crude oil or fatty inward a saucepan together with saute the onions together with crimson pepper flakes until the onions are translucent. Add the stock together with two cups the pomegranate arils. Reduce the oestrus together with simmer until the sauce thickens. Stir inward the remaining arils. Drizzle over roasted duck. My thoughts: This is a actually elementary neve

Ingredients: for the sauce: 1/4 loving cup "pure" sesame paste* 1/4-1/3 loving cup water 1 tablespoon soy sauce 1 teaspoon calorie-free brownish sugar ii tablespoons chile-garlic sauce 1/2 tablespoon hot sesame oil for the duck: 1 1/2 cold, roasted duck (I used Maple Leaf Farm's  Roast Half Duck amongst Orange Sauce  -discarded the sauce packet) light-green tea leaves to serve: x oz egg noodles (fresh if possible) 1 zucchini, julienned (or zoodle-d) slightly crushed Sichuan peppercorns chopped peanuts (optional) sesame seeds Directions: for the sauce: (can move made a few hours ahead of time) Place all ingredients inward a blender, blend until a smooth, pourable sauce forms, adding additional H2O if needed. For the duck: Prepare grill according to manufacturer's instructions. Toss a handful of light-green tea leaves on to the coals. Grill the duck to rut it through, most x minutes on each side. Cool to but about room temperature.

Ingredients: for the sauce: 1/4 loving cup Chinese "pure" sesame paste* 1/4-1/3 loving cup water 1 tablespoon soy sauce 1 teaspoon lite dark-brown sugar 2 tablespoons chile-garlic sauce 1/2 tablespoon hot sesame oil everything else: 12 oz  broad egg "lo mein" noodles 1 1/2 cups sliced cold, roasted duck 10 oz saccharide snap peas (raw or lightly steamed) three scallions, cutting into 1/4 inch pieces 1/4 pocket-size cabbage, thinly sliced sesame seeds Directions: for the sauce: (can move made a few hours ahead of time) Place all ingredients inward a blender, blend until a smooth, pourable sauce forms, adding additional H2O if needed. for the noodles: Cook according to packet instructions, add together a pair drops of hot sesame crude to continue them from sticking as well as let to cool. for the salad: (minutes earlier serving) In a large bowl, toss together the noodles, cabbage, scallions, as well as sauce. Top alongside slic