Duck in avocado
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Duck in avocado
  Duck    Avocado    Poultry  
Last updated 6/12/2012 1:01:18 AM. Recipe ID 24605. Report a problem with this recipe.
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      Title: Duck in avocado
 Categories: Poultry, Ceideburg 2
      Yield: 6 Servings
 
      3    Ripe, but firm, avocados
      1 qt Water
           Juice of 1 lemon
           The breast and thigh meat
           -from a whole roasted
           -duckling
      6 md Oranges, peeled and
           -segmented
           Lettuce leaves
    1/4 c  Chopped pecans or toasted
           -sliced almonds
      6 tb Mayonnaise
      2 tb Frozen undiluted orange
           -juice, defrosted
           Parsley sprigs
           Orange wedges (optional)
 
  1.  Peel the avocados, cut them in half, and immediately dip them in
  the water with the lemon juice added to keep them from discoloring.
  
  2.  Be sure the duck meat is skinless and boneless.  Cut it into
  bite-sized pieces.
  
  3.  Mix the duck meat with the orange segments.  Divide into six
  portions. Fill the avocado halves, which have been placed on a
  platter lined with crisp lettuce leaves, with the portions of meat
  and oranges.
  
  4.  Mix the concentrated juice with the mayonnaise and spoon this
  over each stuffed avocado.  Top each with the nuts.  Decorate with
  parsley sprigs and orange wedges.
  
  CHEF'S SECRET:  Always peel the avocado first and then cut it in
  half. This is important, because if avocados are ripe enough to be
  eaten, the halves would be mashed during the peeling process.
  
  If you leave the pits in after halving the avocados and dipping them
  in the lemon water, you can wrap the avocados in plastic wrap and
  keep them all day in the refrigerator.  They won't discolor.
  
  You can give this dish an oriental flavor by mixing 1 tbs. soy sauce
  into the 6 tbs. mayonnaise, replacing the orange with canned
  tangerine segments, and grinding some roasted sesame seeds over the
  dish. (The sesame seeds are available in very bandy little plastic
  throw-away grinders in grocery stores carrying oriental foods.)
  
  When using the canned tangerine segments, you can greatly improve the
  taste by pouring off the canned syrup, rinsing the segments quickly
  in cold water, then transferring them to a plastic container. Squeeze
  the juice of 1 lemon over them and, if you like, add 1 or 2 tbs.
  brandy and enough water to cover.  Chill in the refrigerator
  overnight.
  
  Makes 6 servings.
  
  




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Recipe ID 24605 (Apr 03, 2005)

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