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askwhatsforlunch · 2 days

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Lemon and Rosemary Duck

This beautiful Lemon and Rosemary Duck I cooked for Mother's Day today, is beautifully fragrant and gorgeously juicy. And the citrus brings a refreshing flavour which pairs well with the meat! Happy Sunday!

Ingredients (serves 2):

1 lemon

2 fluffy sprigs fresh rosemary

1/4 teaspoon Piment d'Espelette or Cayenne Pepper

3 tablespoons olive oil

2 beautiful (425-gram/15-ounce) duck breasts

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

The day before, grate about three-quarters of the lemon zest into a large roasting tin.

Remove rosemary leaves from the stalks, and chop them finely. Add to the tin, along with Piment d'Espelette.

Generously drizzle in the olive oil, and give a good stir to combine.

With a sharp knife, score the flesh of the duck breasts. Place the in the tin, and rub thoroughly with the oil, lemon and herb mixture, on all sides. Then, place them flesh-side down in the tin and cover with cling film. Place in the refrigerator and allow to marinate overnight.

The next day, remove tin from the refrigerator, at least half an hour before cooking.

Heat a large skillet over medium-high heat. Once hot, add the marinated duck breasts, skin-side down, and cook, 5 minutes, until the duck fat comes out.

Flip onto the skin side, and cook, about 5 minutes more. Repeat the process, cooking 5 minutes on each side, carefully scooping the duck fat with a spoon, and basting the breasts constantly, until well-browned outside, but still pink and juicy inside (this might take less tie with smaller breasts).

Season with fleur de sel and black pepper.

Just before serving, grate remaining lemon zest on top.

Serve Lemon and Rosemary Duck hot, with Lemon and Thyme Roast Potatoes and Baby Carrots, and a nicely robust red wine, like a good Bordeaux.

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grillpartshub-blog · 1 month

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Grilled Duck Breast: Sure-fire Recipe With Temperature Tips We’ll explore a sure-fire recipe for grilled duck breast that will elevate your outdoor cooking game, along with essential temperature tips to ensure your dish is cooked to perfection every time. For More Details

#Sure-fire Recipe #Grilled Duck Breast #Grill Temperature Tips #outdoor cooking #BBQ Grill #Grill Recipe #Gas grill Recipe #Grilled duck cooking temps

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newhandsband · 7 months

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Duck Breasts with Raspberry Sauce With a hint of cinnamon, duck breasts are grilled before being served with a tart raspberry sauce.

#sugar #raspberry sauce #meat and poultry #raspberries #duck breast #raspberry sauce recipe #recipe

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suchbeautifulbrokenthings · 11 months

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Grilled Wild Duck Breast In order to give the wild duck in this recipe for grilled skinless duck breast a vibrant, distinct flavor, it is marinated in a seasoned Worcestershire-garlic mixture.

#wild duck breast recipe #hit #duck #wild duck breast #steak

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diaryofrenabu · 11 months

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Duck Breasts with Raspberry Sauce Recipe Duck breasts are broiled with a hint of cinnamon, then served with a tangy raspberry sauce. 1 teaspoon cornstarch, 4 duck breast halves, 4 ounces raspberries, 1/4 cup creme de cassis liqueur, 2 teaspoons ground cinnamon, 1/2 cup red wine, 4 teaspoons demerara sugar, 2 teaspoons sea salt

#duck breast #recipe #cinnamon #raspberry sauce #most #raspberries #raspberry sauce recipe

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caramhel · 11 months

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Duck Breasts with Raspberry Sauce With a hint of cinnamon, duck breasts are grilled before being served with a tart raspberry sauce.

#duck breasts #cinnamon #duck breast #raspberry sauce #raspberries #sugar #raspberry sauce recipe

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amaryllisbunny · 2 years

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Cuisse de canard accommodé d’une compote aux baies rouges cuisson : bleu

Duck breast with red berry compote cooked bleu

(Pour le canard je préfère une cuisson encore moins cuit que bleu) (For duck, I prefer that it is cooked even less than the standard “blue”)

N’hésitez pas à me demander la recette ! Don’t hesitate to ask for the recipe!

#cuisine #cooking #cookery #duck breast #compote #plating #dish #dish recipe #food #delicieux #delicious #canard #cuisse de canard #cooked blue

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beckandbulow · 2 years

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Quick & Easy Pad Thai Recipe With Muscovy Hen Duck Breast

There’s nothing like a good pad thai. It’s definitely one of my ultimate comfort foods, but I don’t always feel like ordering takeout or going out to a Thai restaurant. Not to mention, I’ve noticed that I don’t always feel my best after eating some renditions of this delicious meal. I love making homemade versions of my favorite takeout foods, and this is a nice and easy pad thai that doesn’t take too long to make. And the best part is, it’s with duck breast. None of the restaurants in my area offer pad thai with duck breast, so I have no choice but to make my own. Luckily, premium meat delivery makes it easy to get our Muscovy hen duck breast. The duck is so tasty with it and the juicy, succulent meat makes it such a satisfying meal.

Ingredients:

🍴 4oz rice noodles 🍴 1 large shallot, minced 🍴 4 cloves of garlic, minced 🍴 ¾ inch piece of fresh ginger, peeled and minced 🍴 2 free range chicken or duck eggs, lightly beaten and seasoned with sea salt 🍴 about ½ lb Muscovy Hen Duck Breast, cooked according to the instructions here (this is a great way to use any leftover duck breast – available from our online meat delivery) 🍴 Sea salt and freshly ground black pepper 🍴 High heat cooking oil like bison tallow or avocado oil 🍴 Chopped roasted peanuts, scallions and a lime cut into wedges for garnish

To make the sauce:

🍴 3 tablespoons fish sauce 🍴 3 tablespoons coconut sugar 🍴 3 tablespoons rice vinegar 🍴 Splash of soy sauce. https://bit.ly/36VZOhv

#Muscovy Hen Duck Breast #Easy Pad Thai Recipe #duck meat #duck recipes

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idunnoficsorsumthing · 11 months

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Dinner secrecy

Warnings: Smut therefore 18+ readers only.

Summary: Harvey holds a dinner at his house.

You looked over to where Jessica, Louis and Harvey were talking in Jessica’s office. You mewled at the fact that they were in a meeting leaving out the younger associates out of their chit chat meetings. You were sitting in your cubicle that had the perfect view of Jessica’s office. You quickly turn your gaze from the meeting to your computer when you see Harvey turn his chair to look back at you. You looked up again when you felt like his gaze was no longer on you. Harvey had been a little flirtatious with you from the start of your time at Pearson Hardman, it was only a matter of time before you fell for him. It didn’t take much, he was handsome, funny when he wanted to be and oh so good in bed. The two of you had been dating for a while now. It was strictly a secret, no one knew, no one was allowed to get suspicious. Something the both of you agreed on. You were Jessica’s associate, you were at her beck and call. No way she would take it well for you to be screwing one of the senior partners. You heard the voices of the partners talking as the glass door opened and the men walked out. You try to keep your eyes solely focused on your computer screen. You feel a man towering over your cubicle. “I am holding an unexpected dinner tonight for some people here at the firm.” Harvey said, you looked up. “Who?” you asked. He was leaning against the side of your cubicle. “Senior partners, their associates, and very pretty paralegals.” he said, you would get angry at him for calling Rachel pretty if it wasn’t thar she and Mike were eye fucking each other every ten minutes. “I want you to be at my place by five” he said, you nod. “Early dinner". you huffed. “Dinner is at seven. I’m going to need an extra set of hands, sweetheart.” he said, walking off.

You gave Jessica some weak excuse why you needed to leave earlier, and she told you to make sure you would be there at Harvey’s dinner, considering it was basically a late planned work function. You joked you would only show up if you could bill the hours and then you got a glare as you were walking out. You were unwrinkling your skirt as you made it up the last few steps till the elevator of Harvey’s building. His doorman is already familiar with you, letting you up. You contemplated bringing a bottle of wine. However, you know that whatever you would be able to afford wasn’t to Harvey’s liking anyway so you decided against that. You waited impatiently for the elevator to reach his floor. The ride up seems slower than normally. However, normally you were impatiently tapping your feet a little to get to him or you would be with Harvey himself as he had his lips against yours or peppering kisses along your neck. You finally reach his door and you open it with the spare key he gave you weeks ago. “Thank god, you are here.” He said he was wearing an apron and standing over a cutting board. You stood beside him looking over the recipe pages and seeing him cutting vegetables. “Why didn’t you hire a private chef?” you asked. He groaned. “Louis,” he huffed. You had only seen Harvey use his kitchen once when he was making soup for you after an especially wild night the two of you had and walking had seemed a bit of a struggle. “He bet me money that I could not do it without a private chef.” he said, you take the recipe cards he printed and look over the recipes. “ Smoked Salmon Crawfish and dill mousse? Pan fried duck breast with spiced orange and cranberry?” You asked, puzzling yourself over the instructions. “What? I thought you said you knew how to cook.” he said, putting down the kitchen knife, and focusing his body towards yours, he slithered his arm around your waist. “Yes, like some kind of mom, not fucking Gordon Ramsay.” You hissed. He chuckled. Pressing his lips to your jawline pecking soft kisses as to convince you why you should help him. “You’ll get extremely lucky tonight if you pull it off.” he said, you knew when it was time to push your luck when he wanted something from you, usually what he wanted from you was sex. You looked into his dark brown eyes, as he gave you the eyes he gave girls when he wanted to smooth talk them, his thumb rubbed circles over your skin as he was holding you, pressing his pelvis against your side. “I want a drawer.” You said, he raised his eyebrow. You had a spare toothbrush next to his already. But, he had yet to give you space in his big bachelor pad for you. “That’s it?” he asked. You nod. “Then we have an agreement.” he said, he sealed the deal with a kiss on your lips. “You are a terrible negotiator, sweetheart.” He said: “I would’ve given you half my closet.” he taps your ass as he walks over to the fridge.

It was less than half an hour till everyone would show up for dinner. You were busy with the duck as you made Harvey focus on setting the table. In the fridge were enough starters that he just had to plate out, in the oven the vegetables and potatoes were baking, and the duck was almost cooked medium rare. Otherwise it would taste like shoe leather. You could feel Harvey’s big arms around your waist. “I can’t wait for dessert.” he said, you looked confused. You had made creme brulees that were now cooling on the counter, and only needed to be popped into the oven real quick right before dessert. “I didn’t know you liked creme brulee so much.” you said, as you moisten the duck with moisture from the pan. “I meant you.” he said, as he started to lightly suck on your neck. “Anybody can arrive any moment.” you mumbled. You didn’t stop his advances, instead you turned off the fire on the stove. He allowed you space to turn around. You wrap your arms around his neck. He had loosened his tie earlier, and rolled up his sleeves when he was helping you around in the kitchen. “You want to taste?” you asked, you leaned back and dipped your finger on the spoon that had been used to stir the duck. You held up the finger to his mouth as he lightly sucked off the sauce. “You’ve been holding out on me.” he teased. A smile appeared on your face. You could’ve stayed here for a while if you could but the doorbell rang, and Harvey signed before walking to the door as you switched your place to sitting at the bar, taking your wine glass in hand.

You sat across from Harvey, you had been playing footsie with him for the past twenty minutes. Louis shoved the betting money across the table for Harvey, and now it was still sitting there in the middle. Everyone was chattering away, when Jessica sat down from going to the bathroom. “Do you have a new girlfriend, Specter?” She asked. You quickly take your foot away from his lap. You took your wine glass and took a gulp. “I don’t know what makes you think that.” He said, swirling his scotch. A lot of faces turned to Jessica and Harvey. A smile appeared on her face. “The pink bottles of shampoo and conditioner on the side of your shower.” She said: “The second toothbrush.” Harvey rolled his eyes. He usually never did. However, Jessica brought it out in him as he used to say. “They are Mike’s.” he said dead serious. “Sometimes I even let him sleep at my foot.” Mike was the only one that didn’t laugh when the laughter filled the room. “Fine. Don't tell me.” Jessica said, though she had the look on her face that said she’d figure it out.

You left Harvey’s place around the time Rachel left together the two of you went with the subway home. You finally reach your place when you get a text.

[Harvey] Come back

[Y/n] Are Louis and Mike still there?

[Harvey] I’ll get rid of them

[Y/n] I’ll think I will just go to sleep

[Harvey] No

[Y/n] i’m tired

[Harvey] I need to see you

[y/n] you saw me thirty minutes ago

[Harvey] Don’t make me come to Brooklyn Heights

[Y/n] I don’t live in Brooklyn Heights

[Y/n] Must’ve been your other girlfriend

[Harvey] ha ha just get your cute ass here

There was still hesitation to go back to Harvey’s considering you just spent almost half an hour getting home. It would be half an hour back as well. In downtown Brooklyn almost everything that had something to do with Pearson Hardman took a while. You pictured what would happen if you’d go to his right now. But, as you were considering the pros and cons you already started to pack a clean outfit for tomorrow morning to take with you.

When you got back to Harvey’s apartment he was loading up his dishwasher.”Well look at you cleaning, and cooking.” you said, as you threw your weekend bag to the ground. “I knew you’d come back.” he said, you signed. You sit down at the barstool at his kitchen counter. “You look hot doing manual labor, you know.” you said, he chuckled. “This is hardly manual labor.” he said, you shrugged. “For you it seems it is.” you teased. He gave you the glare that said he was going to make you pay for that comment later.

He had been making you pay for that comment earlier, with your hands tied up to the bedpost with one of his expensive ties. He had made you cum at least two times already ordering you to orgasm on his fingers. He was motioning his hips in and out of you as you pulled at the tie rope, wanting him to continue to fuck you even if everything felt overly sensitive and borderline painful as you kept moaning his name. “I told you that you’d get lucky tonight.” He said, slowing his pace a little to allow you to catch your breath. You were a mumbling mess just a string of incoherent words flowed from yours lips. Once Harvey mentioned he might love you most like this. He teased you by taking your breast into his hand, allowing his tongue to create circles over your nipple causing you to gasp. You couldn’t keep your eyes open as the pleasure kept building within. “Eyes on me, sweetheart” he said, taking your chin in one hand making you open your eyes, and look at him as he picked up a harder pace. All you wanted to do was touch his skin, and have something to hold on when it got too much. You pushed yourself to him, and kissed his lips, intensifying the experience. You begged him to make you cum, and the hand went from your chin to your clit as he motioned a pattern. You cried out his name as you felt pleasure come over you. He continued to chase his own high, as he hid his face in your neck, until he stiffened in his own pleasure. It took the two of you a moment to catch your breath, he got up and put on his underwear. He took his phone from his nightstand, you look at him wondering if he forgot. “Hey, can you untie me?” you asked him. He looked at you letting his eyes gaze top to bottom. “No, you look sexy like this.” he said, in return he got a glare coming from you. He decided to untie you, he looked you deep in the eye. “There is space in the closet for you.” He said: “next time, bargain your worth.” he pecked a kiss on your lips.

#harvey specter #suits #suits tv #harvey specter x reader #harvey specter smut #harvey specter x y/n

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petermorwood · 9 months

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Follow-up, as promised...

Further to this post, I went rummaging.

My stars, it turns out we've got some serious goodies at the back of the cupboard.

They've all been here long enough that @dduane and I will eat well this next week or so, but the first of them, mentioned often by Dracula Daily...

...“We left in pretty good time, and came after nightfall to Klausenburgh. (Cluj) Here I stopped for the night at the Hotel Royale (AFAIK, fictional) I had for dinner, or rather supper, a chicken done up some way with red pepper, which was very good but thirsty. (mem. get recipe for Mina.) I asked the waiter, and he said it was called “paprika hendl” and that, as it was a national dish, I should be able to get it anywhere along the Carpathians.”

...is this one.

This is a standard bung-it-in-the-microwave ready meal (3 mins / 700w, wait 3 mins, eat) but there's no reason why it can't be prettied up a bit.

Taste report: the flavour was creamy, buttery, paprika-y, and entirely pleasant (if there were more of these I would scoff them) and the Nockerl (mini dumplings) were properly al dente and excellent, but it was by no means "thirsty", by which I assume spicy-hot. Okay, it wasn't labelled as such, but it was even milder than any Paprikahendl I've eaten in a restaurant.

I suspect that, like most ready-meals of this kind, including curries and chili-con-carne, its spice level has been dialled down to Avoid Shocking The Customers, though TBH most German / Austrian dishes labelled Scharf, Feurig or Würzig (all meaning spicy or hot) have been lacking in the oomph department, at least for me. (Some haven't, which is always a pleasant surprise.)

I'm going to make my own Paprikahendl in the next while because I got some sweet and hot paprikas from Polonez in Dublin, and right now, DD is in the process of making Paprikaente, based on several Paprikahendl recipes and a couple of duck breasts found at the back of the freezer. I don't know if that's authentic or not, but it smells great and I don't care. :->

*****

I've suggested in another post why Jonathan Harker found this dish "thirsty".

It wasn't because he he had a wimpy English palate unaccustomed to spicy food - the Edwardian era was familiar with fiery curries from Raj India, and even featured cayenne pepper as a table condiment, complete with its own caddy and (often devil-topped) spoon...

My opinion was that Paprikahendl (Austrian) / Paprikás csirke (Hungarian) was a peasant dish, with the main part of the meal a big dish of noodles or dumplings. Those would be perked up with a sauce based on some elderly chicken which had stopped laying, well-spiced so a little could flavour a lot.

Those noodles have lots of names - nockerln on the packet I posted, also nokoldel, csipetke, spaetzle, tarhhonya and so on - and were what filled people up, with the meat accompaniment more of a relish or seasoning. In the same way, for instance, Yorkshire Pudding used to be served with gravy as a first course, so the second course of meat would go further.

Rice / bread / couscous/ pasta / mian / potatoes / fufu / polenta etc. did the same; many of these are served alongside rich, spicy, buttery etc. dishes and are now suggested as fire extinguishers for "over-hot" foods because the proportions of bland vs rich / spicy have shifted.

Back when, dinner would have been lots of name-the-regional-bland carbohydrate, along with a little bit of over-hot (or -garlicked or -herby or -smoked-bacon / sausagey) protein, which might have tasted excessive alone but would have given flavour to all that bland.

*****

Side-note: it's another possible reason, besides conspicuous consumption, for lots of spice in (rich people's) medieval dishes; in winter and spring, all that spice would have made smoked / salted / dried meat more interesting.

The business of "spices masked bad meat" is rubbish, and originated as recently as 1939 thanks to historian J.C. Drummond, who didn't know what "green" meant in food context. Green cheese = fresh cheese, green meat = un-aged meat.

Drummond assumed a recipe to change the flavour of "green venison" was to cover that it had gone off. It was in fact meant to tenderise it as if hung a few days in the cold store, but "medieval people were primitive" has always been more acceptable pop history than "medieval people were pretty smart".

*****

Harker, eating the chicken-and-sauce as The Meal (Stoker doesn't mention accompaniments or Bulk Carbs like noodles, spaetzle, etc. so you'll have to trust me), would have been like someone taking a swig of hot sauce or chomp of chilli pickle and then declaring the entire meal over-spiced or "thirsty", unaware of the proper proportions of What Goes With What.

A hotter, spicier, "thirstier" Paprikahendl would definitely go with a big mound of these little noodles, so I plan to see - and taste - how it'll work.

And how it'll look, too. :->

#food and drink #paprika hendl #paprikahendl #jonathan harker #dracula daily

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