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Thanksgiving Menu part 2

18 Nov

Hello Everyone,

Here is the 2nd and last 3 recipes I made up for my Thanksgiving menu. This is my first time roasting a duck and I will say it’s completely different than roasting a chicken or turkey. I got the recipe from one of my absolute favorite cookbooks, it’s from Williams-Sonoma. I was first introduced to Williams-Sonoma several years ago, when my mom bought one of their cooking CD’s to play with on her computer. Well I searched through it and have been hooked ever since then!!! I have several more of their cookbooks plus I LOVE to visit there store and website!!! I have made so many recipes from their cookbooks. LOVE, LOVE, LOVE, THEM!!! LOL!! My husband say’s I’m obsessed with them!! He’s right!! 🙂 I hope you’ll give this recipe a try!!

Roast Duck with Parsnips and Marsala Wine

1 duck, 4-5lb.

1 lemon

5 sprigs fresh marjoram

1 yellow onion, sliced

1 lb parsnips

1 whole clove

1 bay leaf

2 cups rich chicken stock

2 tbsp dark brown sugar

1/2 cup dry Marsala wine

salt and black pepper

Position rack in the center of the oven and preheat oven to 350 degrees. Rinse duck inside and out. Dry with paper towels. Cut lemon in half and squeeze the juice inside of duck, sprinkle salt and pepper inside and outside of the duck. Place 4 marjoram springs inside duck along with the cut lemon. Place breast side down in a roasting pan and roast for 45 minutes. Turn over the duck and prick the duck breast in several places, this allows the fat to drain from the duck. Roast another 45 minutes longer pricking the duck breast a couple more times. While duck is roasting, peel and slice the parsnips and cover with water and cook with 1 tsp. salt and the cut up onion, until tender; drain and set aside. Check if the duck is done: pierce the thigh with a knife tip; the juices should run pink for medium-rare. Alternatively, insert an instant-read thermometer into the thickest part of the thigh away from the bone. It should read about 180 degrees. If you prefer your duck well done, roast for 10-20 minutes more. Be forwarned, however, for the meat will be dry. Remove the pan from the oven, then remove the duck from the pan, pouring off the accumulated liquid from the cavity into the pan. Place duck on a warmed platter and keep warm. Tilt the pan and skim the fat from the surface, there will be about 1/2 cup full of fat from the duck. (keep it and fry potatoes in the duck fat, it’s is so tasty)!! Place the remaining juices from the duck, marjoram sprig, clove, bay leaf, 2 cups chicken stock, 2 tbsp. dark brown sugar, and the wine in a medium saucepan. Place the pan over medium heat and let boil slightly until reduced by half and thickened. Strain the sauce and add to the parsnips and heat through. Using poultry shears , cut the duck into quarters, discarding the backbone. Add any juices that have accumulated on the platter to the parsnips. Serve the parsnips with the duck and spoon some sauce over the duck and parsnips.

Spinach Risotto:

1 lb. fresh spinach

4-1/2 cups chicken stock or broth, keep warm

1/2 cup unsalted butter, 4 oz.

2 cups Arborio rice

1/2 cup dry white wine

salt and pepper to taste

1/2 cup freshly grated Italian Parmesan cheese, Parmigiano-Reggiano

In a large heavy saucepan, melt the butter and add the rice and cook for about 2 minutes just until opaque in color. Reduce the heat to low and add the wine and stir until the wine has been absorbed. Start adding the hot chicken stock, 1/2 cup at a time. Cook slowly, stirring frequently, until all the liquid has been completely absorbed and the grains are tender but firm to the bite. This will take about 20-25 minutes; you will need all of the chicken stock. Stir in the spinach until wilted and then add the cheese.

Orange Floating Islands:

For the orange sauce:

1 orange

2 cups whole milk

5 egg yolks

1/3 cup sugar

1/4 cup heavy cream

For the Meringues:

4 egg whites

1/8 tsp. cream of tartar

1/3 cup sugar

Unsweetened cocoa powder for sprinkling

ground cinnamon for sprinkling

Grate zest from the orange, you should have about 1 tbsp. In a medium saucepan over medium heat warm the milk just until small bubbles appear around the edges of the pan; remove from the heat. In a bowl, combine the egg yolks and the sugar. Whisk until light, 1-2 minutes. Whisk in the cream and orange zest. Then gradually whisk in the hot milk until well blended. Return the mixture to the saucepan and place over medium-low heat. Stirring with a wooden spoon, heat until thickened and the mixture coats the spoon, about 5 minutes. Do not overcook. To test, run a finger across the back of the spoon; it should leave a trail. Immediately transfer to a shallow serving bowl, set aside to cool a little, then cover and refrigerate to chill.

To make the meringues, in a large saute pan or deep-frying pan, pour in water to a depth of 1-inch and bring to a bare simmer over medium-low heat. Meanwhile, in a large, clean, dry bowl, combine the egg whites and cream of tartar. Using a balloon whisk, beat until stiff peaks form. While continuing to whisk, gradually add half of the sugar, a little at a time, until the whites are glossy and stand in peaks. Using a large spoon fold in the remaining sugar, a little at a time. The meringue should remain glossy and stand in peaks. Cover a baking pan with paper towels. Using a serving spoon and forming one at a time, scoop up oval mounds of meringue and float them in the simmering water. Poach, turning once, about 45 seconds on each side. Using a slotted spoon, transfer the meringues to the prepared pan to drain. Repeat with the rest of the meringue. Transfer to a plate, cover, and refrigerate for up to 2 hours. To serve, spoon the custard into shallow dessert bowls or deep dessert plates and float 2 or 3 meringues on each custard. Sprinkle each meringue with a little cocoa powder and cinnamon.

Well I hope I have inspired you to try something different for your Thanksgiving or Christmas holiday!

Enjoy!

Amanda 🙂

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