Roasted Sherry Duck

Ingredients

1 (4 pound) frozen duck
6 tablespoons olive oil
2 cups dry sherry
3 teaspoons dried oregano
3 teaspoons dried rosemary
3 teaspoons dried basil


Directions

Thaw duck in refrigerator until partially dethawed. The skin should be soft, but the insides should still be frozen. Take duck out of wrapping, and stab the duck 15 to 20 times. Make sure the stab holes go past the fat and into the meat. This is very important for the marinating process.
In a large mixing bowl, mix 1 cup sherry, and 3 tablespoons olive oil. Place duck in the mixing bowl. Spread the sherry and olive oil all over the duck. Cover the mixing bowl, and refrigerate until duck is completely thawed (works best over night).
Preheat oven to 375 degrees F (190 degrees C). Remove duck from marinade, and remove the neck bone and the giblets from inside the duck. Spread some of the marinades inside of the duck. Rub the outside of the duck with 3 tablespoons olive oil and oregano, rosemary, and basil. Pour remaining 1 cup sherry into bottom of roasting pan, and place duck in pan.
Roast for about 30 minutes per 1/2 pound (cooking times may vary.) Baste every 30 to 45 minutes.


Prep Time:20 Min Cook Time:5 Hrs Ready In:17 Hrs 20 Min

If you choose to stuff the bird with dressing, do this after spreading marinade inside the duck.

Chip Chicken Lollipops

Ingredients

4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes
1 egg
2 tablespoons milk
2 cups crushed potato chips
lollipop sticks from a craft or party store


Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Crush potato chips onto a plate. In a large bowl, whisk together egg and milk. Dip the chicken cubes into the egg mixture, then coat well with potato chips. Spread the nuggets onto the baking sheet.
Bake for 10 minutes. Turn nuggets over, and bake for 10 minutes more, until golden brown. Remove baking sheet from oven, and insert a lollipop stick into each nugget.


Prep Time:15 Min Cook Time:20 Min Ready In:35 Min


serves 10

Chicken Xacuti ( Shakuti)

Ingredients

1 Medium sized Chicken
3 tablespoons Ghee/Butter
6 Red Kashmiri Chillies
1 tablespoon Corriander Seeds
1/2 teaspoon Sesamee Seeds (til)
2 teaspoons Cloves
1 teaspoon Jeera(cumin)
1/4 teaspoon Methi Seeds
8 Peppercorns
1 tablepoon Khus Khus/poppy seed
1 teaspoon Saunf
1 teaspoon Tumeric powder
1/2 Coconut scraped
5 Flakes of Garlic
1/2 Onion sliced
2 tablespoons Tamarind pulp
Salt To taste


Preparation method

1. Cut up the chicken in large chunks about 3 inch pieces. Apply salt and set aside.

2. In a frying pan put in 1 tablespoon of ghee or butter fry the red chillies and all the dry spices till toasty and then add the coconut, the garlic and the onions fry for a little bit and then grind all the ingredients in a blender till you get a fine paste.

3. In a thick bottomed pot heat 2 tablespoons of ghee or butter add the ground masala and fry well. Add in the chicken, mix well with the masala and put in 1 cup of water or till a thick gravy consistency. Add salt to taste. Bring to a boil then cover and cook till chicken is fully cooked. Lastly add the tamarind pulp and serve hot with white rice.

Prep: 20 mins | Cook: 40 mins

Serves: 8


The aroma that comes from the roasted spices from this dish will perfume your dinner table.
Although it has a lot of spices it is not spicy or hot.