Poultry
Blackened Duck Breast in Orange Sauce
Blackened Duck Breast (for two)
2 duck breast portions
½ cup blackening seasoning
2 tbsp olive oil
Heat the oil on high heat in a heavy sauce pan with a top. Score the skin on the duck breast in a criss-cross pattern. Lightly coat the duck breast with seasoning and sear for 4-5 minutes on each side, reduce heat, cover and cook for 5 minutes. Remove from pan and let rest 5 minutes before serving.
Chicken and Dumplings
1 Whole Chicken, cut up
1 Stick butter
1 cup onions, finely chopped
1 cup celery, finely chopped
2 cans buttermilk biscuits
1 cup flour
8 cups water
9 chicken bullion cubes
1/2 tsp black pepper
Place the chicken in a large pot, cover with water, bring to a boil and allow to boil 12 minutes. Drain the chicken, discarding the water. Spread the chicken on a counter top or large baking sheet to allow it to cool quickly.
Melt two tbsps of the butter in a large pot; saute the onions and celery until soft. Add the water, bullion cubes, remaining butter and pepper. Simmer on medium heat.
After the bullion cubes have dissolved, debone the chicken by hand, tearing it into bite size pieces and add it to the pot. Open one can of biscuits; on a floured surface, roll out each biscuit to 1/8" thickness. Cut each biscuit into four strips and then cut those strips in half. Place the pieces in the pot as they are cut, stirring often. Allow the broth to return to a simmer. Continue cooking, stirring periodically, until the biscuits sink into the broth, about 15 minutes. Then repeat the procedure with the second can of biscuits. Cook until the second group of biscuits just begin to sink. Do not overcook or the biscuits will dissolve completely. Enjoy!
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