The Secret to Cooking Duck

After a long absence from the American food scene, duck is making a comeback. And why not? Well-prepared duck is tasty and healthy. Both domestic and wild duck are an excellent source of iron and protein. Too, fresh duck is found in many supermarkets and specialty food stores from late spring until early winter (the U.S. government grades ducks from A to C--A being the best), and who doesn’t like to try something other than chicken or beef now and then?

How to buy the bird

When buying duck, be sure to choose a bird with a plump, broad breast and elastic skin. If you buy frozen duck, check that the packaging has no holes that could compromise the quality of the poultry.

The problem with duck

Duck isn’t difficult to prepare—once you know how to do it. The trouble is, very few people (even some chefs in expensive restaurants) know how to cook it properly. Duck is dark, fatty meat. You must cook off as much of the fat as possible to end up with a bird that doesn’t have a tough, chewy skin. (Duck skin should be crispy!)

There are a number of ways people have dealt with this over the years, but let’s focus on the French way.

Cooking duck breast the French way

The first vital step is to prepare the duck for cooking by slicing through the skin and fat. With a sharp knife, press down into the duck’s skin, being careful not to cut through the meat of the bird. The fat is easy to cut, so as soon as you feel some resistance, you’re at the meat. Make a cut about every inch over the surface of the bird; for a more attractive look, use a cross-hatch pattern.

These cuts allow the duck’s fat to drain, which greatly improves the taste and texture of the bird.

Next, you must cook the duck slowly:

Place some oil in a heavy pan and fully preheat on low heat. Preheat the oven to 450 degrees.

Season the duck with pepper and a small amount of salt. (Other seasonings could include cumin, rosemary, fennel, or five spice powder.)

Place the duck, skin side down, in the pan. There shouldn’t be a sizzle. (If there is, remove the duck promptly and allow your pan to cool. Then try reheating the pan on lower heat.)

To prevent the duck from frying in its own fat, drain the fat as needed throughout the cooking process.

In about 15 to 20 minutes, most of the duck fat will be gone. At that time, turn the duck and cook for about 5 to 10 seconds.

Place the duck on an oven rack with a foil-covered cookie sheet beneath it (to catch drips). Roast for 5 to 10 minutes or until a thermometer stuck in the breast reads 160 degrees F.

Allow the duck to rest a few minutes before serving.

Now that you understand how to cook duck well, experiment! Impress your family and friends with a gourmet duck cooking recipe, or try barbecuing or grilling duck breasts, remembering to cut through the skin and fat first, then cook slowly.

Read more : "http://www.articlesbase.com/main-course-articles/the-secret-to-cooking-duck-886956.html"

Under Creative Commons License: Attribution

Two Quick And Easy Chicken Recipes Ready In 30 Minutes Or Less

It really isn't hard to get a quick and healthy meal on the table in a matter of minutes. You can feed your family an inexpensive, nutritious meal in about a half hour. Here are a couple of chicken entrees to get you started. Try the Quick and Easy Chicken Parmesan that is table ready in a matter of minutes. If you prefer mushrooms, try the Sauteed Chicken with Mushrooms. Both of these recipes are also perfect for diabetics.

QUICK FIX CHICKEN PARMESAN

4 skinless, boneless chicken breast halves

2 cans (14.5 oz ea) Italian-style stewed tomatoes

2 tbsps cornstarch

1/2 tsp basil

1/4 tsp oregano

1/4 tsp hot pepper sauce, optional

1/4 cup grated Parmesan cheese

Preheat oven to 425 degrees. Place chicken in an oblong baking dish. Bake, covered, for 15 minutes at 425 degrees; drain. In a 2-qt saucepan, combine the tomatoes, cornstarch, basil, oregano and the pepper sauce, if using. Cook the tomato mixture, stirring constantly, until thickened. Pour the hot sauce over the chicken and sprinkle the Parmesan cheese over the top. Return chicken to oven the bake, uncovered, for 5 more minutes. Garnish with parsley sprigs, if desired.

SAUTEED CHICKEN WITH MUSHROOMS

4 skinless, boneless chicken breasts

1/3 cup flour

1 tsp salt

1/4 tsp fresh ground black pepper

3 tbsps butter

1/4 tsp minced garlic

1 cup sliced green onions

8-oz fresh mushrooms, sliced*

3/4 cup chicken broth

1 can (10-oz) cream of mushroom soup

Pound each chicken breast to 1/4-inch thickness. Mix flour, salt, and pepper together in a shallow bowl. Coat chicken well with the flour mixture and set in refrigerator while preparing the onions and mushrooms.

Heat the butter over medium-high heat in a large skillet. Add the garlic, onions, and mushrooms and saute for about 3 minutes. Remove vegetables with a slotted spoon. Get chicken from the refrigerator and add to the skillet. Cook the chicken for about 5 minutes each side. Add broth and soup to the skillet. Cook, stirring often, for about 5 minutes. Return the mushroom mixture to the skillet and reduce heat to low. Simmer, stirring occasionally, for 5 minutes. Serve immediately while hot.

*You may substitute 1 cup canned mushrooms that have been drained.

Serve this chicken dish with some hot buttered noodles or rice.

Enjoy!

Read more: "http://www.articlesbase.com/main-course-articles/two-quick-and-easy-chicken-recipes-ready-in-30-minutes-or-less-777994.html"

Under Creative Commons License: Attribution

Indian Food Basic Ingredients

India has been known as the land of spices. In fact had it not been for the famous “spice route”, India would not have been the preferred destination for the Portuguese, British, Persians and other people from all over the world.

Spices form an essential part of the Indian cuisine. However, the term “Indian Cuisine” is quite a misnomer since there are millions of cuisines in the country. Each region has its own cuisine and staple dishes. Hence, each region and state uses different spices to prepare their food. For example, the southern part of India is known for preparations made of rice flour like “dosa” and “idli” and the excessive use of tamarind. The northern part on the other hand uses more cumin seeds and other spices. Similarly while the eastern part is known for its preference to fish and rice, the western part is more partial to dishes made from chickpea flour.

However, there are certain spices that every Indian kitchen must have. These spices are used in different permutations and combinations for preparing a vast variety of Indian dishes:

•Turmeric or Haldi powder: Haldi powder or turmeric is an essential part of all Indian curries. The yellowish reddish color of the Indian curries and other preparations is due a combination of turmeric and red chili powder. This powder is made from grinding turmeric root. Turmeric is well known as an antioxidant and as a natural cure for cough, cold and even cancer.

•Jeera or cumin seeds: Almost all Indian dishes (barring some south Indian dishes) start with a tempering of cumin seeds in heated oil. Cumin seeds are used for flavor and also help in enhancing digestion.

•Salt: No Indian food can be complete without a dash of salt. Salt (sodium chloride) is an essential part of the Indian cooking because it adds to the flavor and also helps in balancing the flavors imparted by the other spices.

•Red Chili Powder: This is another essential ingredient of all kinds of Indian recipes. Contrary to the popular belief, red chili powder is not “hot”. It depends on the kind of red chili used to make the powder. Some are not very hot but have a rich color and the others may be hot.

•Amchur or dry mango powder: Amchur powder is another very essential part of the Indian cooking since it adds a tangy flavor to the dish.

•Red Onion: Most Indian dishes like curries and other vegetarian and non-vegetarian preparations usually start with a tempering of cumin seeds followed by onion in heated oil. Onions are also rich in anti oxidants and have cholesterol-lowering properties.

•Garlic and Ginger: A combined paste of ginger and garlic adds a zing to all kinds of Indian dishes. Garlic and ginger are known for their anti oxidant properties and also used in various herbal preparations.

These are some of the basic ingredients used in Indian recipes that make the Indian food truly Indian.

Read more : "http://www.articlesbase.com/main-course-articles/indian-food-basic-ingredients-939200.html"

Under Creative Commons License: Attribution