Saturday, December 27, 2014

Roasted Duck in Cranberry Sauce Recipe

Roasted Duck in a Cranberry Sauce

 

This is a great recipe for any leftovers you may have from a Christmas dinner. I was taught how to cook by my Italian/Austrian Grandmother. She was truly talented and could make a seven course Mediterranean meal out of almost nothing in the fridge. I owe a lot to her because she made me feel very capable and comfortable in the kitchen. 

But lately, though, I've missed my other heritage. So for the past few years, I've been traditionally making roasted duck l'Orange for Christmas to incorporate my Dutch, Irish, and Swedish roots. I find it's the best way I can honor my other Grandmother, who typically made traditional Irish meals.

The duck this year was large and we had a lot left over so I decided to create a unique dish for lunch the following day. This dish is quite easy to make and you can substitute any fruit or veggie you'd like, I just happened to have cranberries left over and added them.

The ingredient portions will very depending on how much you have left over, but when you add rice to anything, it will make the dish a meal. This dish can certainly be modified to add greens like broccoli or spinach to add more color. I just didn't have that left over when I made this. And you could also substitute pasta for the rice. I personally am staying away from pastas at the moment because I'm finding that most gluten (even the little you'd find in gluten-free pasta) is causing my stomach to be upset.

Ingredients:

Duck breast, shredded 

One tablespoon orange sauce

4 ounces of cranberry sauce

1 cup cooked basmati rice 

1 onion, diced and sauteed in 1 tablespoon of ghee 

Method:

Prepare the rice according to directions. Saute diced onion in a large skillet with the ghee until translucent. Mix together the cranberries, orange sauce, shredded duck, and cooked rice and cook until heated through. Season to taste and enjoy! 
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