- 2 cups thinly sliced fresh or frozen (not thawed) rhubarb
- 1/3 cup water
- 2 boneless duck breasts, (about 1 pound total; see Ingredient Note), skin removed
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 1 cup sugar snap peas
- 1 tablespoon walnut oil, or canola oil
- 2 teaspoons honey
- 1 teaspoon balsamic vinegar
- 4 cups baby romaine lettuce, or mixed salad greens
- 1 cup sliced fresh strawberries
- 3 tablespoons chopped toasted pecans, (see Tip)
1. Bring rhubarb and water to a simmer in a small saucepan over medium-high heat. Cover, reduce heat to low, and simmer for 5 minutes. Uncover and continue simmering for 7 minutes more. Pour the rhubarb into a fine-mesh strainer set over a large bowl. Set aside to drain, collecting the rhubarb juice in the bowl.
2. Preheat grill to medium or place a grill pan over medium heat.
3. Season duck breasts with 1/4 teaspoon each salt and pepper. Oil the grill rack (see Tip) or coat the grill pan with cooking spray. Grill the duck, turning once, until an instant-read thermometer inserted into the thickest part registers 150°F for medium, 4 to 8 minutes per side, depending on the thickness. Transfer to a clean cutting board and let rest for 5 minutes.
4. Meanwhile, bring 1 inch of water to a boil in a small saucepan. Add sugar snaps; cook for 1 minute. Drain and rinse under cold water until room temperature.
5. Discard the rhubarb solids in the strainer. Whisk oil, honey, vinegar and the remaining 1/4 teaspoon each salt and pepper into the rhubarb juice. Reserve 2 tablespoons of the dressing.
6. Toss lettuce, strawberries and the sugar snaps with the dressing in the large bowl. Slice the duck; divide the salad between 2 plates and top with the sliced duck. Drizzle the salads with the reserved dressing and garnish with pecans.
Ingredient Note: Boneless duck breasts range widely in weight, from about 1/2 to 1 pound, depending on the breed of duck. They can be found in most supermarkets in the poultry or specialty-meat sections or online at mapleleaffarms.com or dartagnan.com. After the skin is removed, an 8-ounce duck breast is just the right size for one serving.
Tip: To toast chopped pecans: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
1 medium onion, chopped
2 turkey thighs (1 lb. each), skin removed
1 can (15.5 oz.) white kidney
beans (cannellini beans), rinsed
1 can (11 oz.) corn, drained
1 1/2 cups medium green
1 can (4.5 oz.) chopped green
2 tsp. minced garlic
1 1/2 tsp. ground cumin
1/2 tsp. salt
1/3 cup chopped cilantro
Sour cream, shredded Monterey Jack cheese
1. Put turkey thighs on top of onion in a 3 1/2-qt. or larger slow cooker. Add beans and corn. Mix salsa, chiles, garlic, cumin and salt in a medium bowl; pour over top.
2. Cover and cook on low 8 to 10 hours until meat is tender. Transfer turkey to a cutting board. Pull off the meat from the bones and cut meat into bite-size pieces; discard bones.
3. Return meat to cooker; stir in cilantro.
2 Tbsp. vegetable oil
2 c. boneless duck breast, skin removed; cut across the “grain” into 1-inch strips
3 Tbsp. Cajun spice
2 Tbsp. butter
1 c. celery, diced
1 c. yellow onion, diced
¾ c. green bell pepper, diced
½ tsp. Tabasco sauce
4 garlic cloves, minced
2 c. chicken stock or broth (or duck)
2 bay leaves
1 tsp. dried thyme leaves
1 tsp. dried basil leaves
1½ c. peeled and diced tomato, drained (canned O.K.)
⅔ c. canned tomato sauce
1 tsp. granulated sugar
4 cups cooked rice
Heat oil in a large skillet over medium-high heat. Season duck pieces with Cajun spice. Sear duck on both sides until well browned. Remove duck from skillet. Add butter, onion, celery and bell pepper to skillet and saute until vegetables are soft, about 4 minutes. Return duck to skillet and add Tabasco, garlic, chicken stock, bay leaves, thyme and basil. Simmer for 1 hour, covered. Add tomato, tomato sauce and sugar. Simmer until duck is tender and sauce has thickened. Serve over the rice.
1 rabbit (2 1/2 – 3 lbs), cut up
Freshly ground pepper
1 1/2 tsp dry thyme
1 1/2 tsp dry savory
1 dry bay leaf
1/4 cup Dijon mustard
3 Tbsp dry white wine
1 Tbsp cornstarch
1/3 cup whipping cream
1/2 cup crumbled blue cheese
Rinse rabbit and pat dry; then arrange, overlapping pieces slightly, in a 4 qt or larger electric slow cooker. Sprinkle with pepper, thyme, and savory; insert bay leaf between two rabbit pieces. Mix mustard and wine; pour over rabbit. Cover and cook at low setting until meat in thickest part is very tender when pierced (6 1/2 – 8 1/2 hours).
Carefully lift rabbit to warm serving dish; keep warm. Mix cornstarch and cream; blend into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 time, until sauce is thickened (about 10 more minutes). Add 1/4 cup of the cheese, cover, and let stand for 3 to 5 minutes; stir until cheese is melted. Pour sauce over rabbit; sprinkle with remaining 1/4 cup of cheese.
10 quail, split
4 cups water
1 can cream of mushroom soup
1 1/2 cups long grain rice (uncooked)
1 pkg. dried onion soup mix
Place rice in bottom of shallow baking pan; add quail. Spoon mushroom soup over birds. Add water and sprinkle with onion soup mix. Cover pan with aluminum foil and bake 2 hours at 350 degrees F. Uncover last 10 minutes to brown. There is no need to add salt and pepper as mushroom and onion soup mix contain adequate seasoning. Serves 5.