Recipes for Fish and Poultry

Poultry (continued)

Duck with Honey and Herbs

Ingredients:
5-1/2 lb. duck
1/4 cup clear honey
1 tablespoon chopped rosemary
1 tablespoon chopped marjoram
1 tablespoon chopped thyme
1/2 tablespoon chopped summer savory
1/2 tablespoon chopped hyssop
black pepper
1/4 cup orange juice

Directions:
Half the duck and brush on both sides with the honey. If it is too thick, warm it slightly. Mix the chopped herbs together. Lay the duck skin side up, on an oiled roasting pan, and sprinkle with the chopped herbs and some black pepper. Pour over a little of the orange juice and prick the duck pieces here and there with a sharp skewer. Leave for 1 to 2 hours to absorb the flavor, then bake in moderately hot oven 400 degrees F for 50 minutes, basting with the remaining orange juice. Move the halves around once or twice, so that they brown evenly all over. They should be well browned, almost charred, on the outside, and nicely cooked inside. To serve, cut into quarters and lay on a dish. Throw away the juice as it will be too fatty to serve with the duck. Serve with rice, noodles, or new potatoes and a green salad.


		Poultry (continued) Duck with Honey and Herbs Ingredients: 5-1/2 lb. duck 1/4 cup clear honey 1 tablespoon chopped rosemary 1 tablespoon chopped marjoram 1 tablespoon chopped thyme 1/2 tablespoon chopped summer savory 1/2 tablespoon chopped hyssop black pepper 1/4 cup orange juice Directions: Half the duck and brush on both sides with the honey. If it is too thick, warm it slightly. Mix the chopped herbs together. Lay the duck skin side up, on an oiled roasting pan, and sprinkle with the chopped herbs and some black pepper. Pour over a little of the orange juice and prick the duck pieces here and there with a sharp skewer. Leave for 1 to 2 hours to absorb the flavor, then bake in moderately hot oven 400 degrees F for 50 minutes, basting with the remaining orange juice. Move the halves around once or twice, so that they brown evenly all over. They should be well browned, almost charred, on the outside, and nicely cooked inside. To serve, cut into quarters and lay on a dish. Throw away the juice as it will be too fatty to serve with the duck. Serve with rice, noodles, or new potatoes and a green salad. Advertise Here AD RATES
RECIPES • Fish and Poultry Fish Founder with Herb Stuffing Ingredients: 8 small flounder fillets 1/2 lb. ricotta or low-fat cheese 3/4 cup chopped parsley 1 egg yolk salt and black pepper juice of 1 lemon 8 large spinach leaves hollandaise sauce with herbs (see below) (optional) Directions: Skin the fillets, wash them and pat them dry. Put the ricotta or low-fat cheese in a blender with the parsley and the egg yolk. Blend until smooth, adding salt and pepper to taste. Sprinkle each fillet with salt and pepper and a little lemon juice. Lay 2 teaspoons of the stuffing on each fillet and roll up. Blanch the spinach leaves by throwing them into boiling water for 3 minutes. Drain them, plunge into cold water and drain again. Spread them out and lay a rolled fillet in each leaf. Wrap them up and cook in a steamer for 8 minutes over rapidly boiling water. Serve with boiled new potatoes and hollandaise sauce with herbs (optional). Hollandaise Sauce with Herbs Ingredients: 3 egg yolks pinch of salt 1/2 cup butter 1 tablespoon lemon juice 3 tablespoons chopped mixed herbs: chervil, dill, tarragon and chives Directions: This delicious sauce can be made in a food processor or blender. Have the container heated by filling with hot water and standing for a few minutes. Drain and dry. Break in the egg yolks with the salt. Heat the butter until almost boiling, then add the lemon juice. Turn on the food processor or blender, and pour in the butter slowly through the top. Stop as soon as it is thoroughly blended. Spoon into a bowl, stir in the chopped herbs and serve immediately. The sauce can be kept warm for a short time, if absolutely necessary, by standing the bowl over hot water, but do not attempt to reheat it. Baked Halibut with Rosemary Ingredients: olive oil 4 halibut steaks, about 1/2 lb. each salt and black pepper 1/4 lb. shallots 1-1/2 lb. tomatoes 2 tablespoons chopped rosemary (continued in next column)	Fish (continued) Baked Halibut with Rosemary (continued) Directions: Brush four pieces of foil with olive oil. Sprinkle the fish steaks with salt and pepper on each side and lay them on the foil. Peel the shallots, chop them very finely and scatter them over the fish. Skin the tomatoes, chop them quite finely and lay them over the shallots. Sprinkle the chopped rosemary over the tomatoes. Dribble a little olive oil over each steak and wrap up the foil. Put the parcels of foil on a rack in a roasting pan and bake in a moderate oven 350 degrees F for 25 minutes. Serve with new potatoes and a green salad. Grilled Marinated Grouper Ingredients: 1/3 cup lemon juice 1 teaspoon lemon rind 2 teaspoons prepared horseradish 1 clove garlic, halved 1/2 teaspoon dried whole oregano 1/2 teaspoon dried whole basil 1/2 teaspoon salt 1/4 teaspoon pepper 1/3 cup olive oil 8 (4 oz.) grouper fillets or other lean white fish Vegetable cooking spray Directions: Combine first 8 ingredients in container of an electric blender or food processor. Process 20 seconds. With motor running, gradually add olive oil in a slow, steady steam. Set aside. Arrange fish in a 13x9x2 inch baking dish. Pour marinade over fish, turning to coat both sides. Cover and refrigerate 8 hours. Arrange fish in a fish basket, coated with cooking spray; grill, covered, over medium-hot coals 7 to 8 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade. Yield: 8 servings. Dan Gillis Poultry Chicken with Herbs and Orange Ingredients: 1/4 cup butter 3-1/2 lb. chicken juice of 1 orange 2 sprigs marjoram 2 sprigs lemon thyme 2 sprigs parsley 4 sprigs chervil 4 large leaves basil salt and black pepper Directions: Heat the butter in a flameproof casserole, put the chicken in and let it brown all over. Pour over the juice of the orange and surround the chicken with the herbs. Add salt and pepper. Lay the bird on its side and cover the pot. Cook in a cool oven 300 degrees F, for 1-1/2 hours, turning the chicken over one or twice. When cooked, remove the chicken from the casserole, carve it, and arrange the pieces on a hot serving dish. Pour sauce over the chicken pieces and serve with noodles and a green salad. Garnish the chicken with orange slices. (optional).