DUCK WITH ORANGE SAUCE

 

 The most popular method to serve this fowl is with orange sauce.

 

Ingredients

1 duck 5 lbs or more

1/2 tsp salt

1/4 tsp pepper

SAUCE

3/4 cup packed brown sugar

1 tbsp butter

2 tsp grated orange zest

3/4 cup orange juice

4 pieces thinly sliced orange

 

Clean and thoroughly dry the duck. Eliminate any extra fat from the cavity. Prick the skin at 1-inch intervals all over the bird.

Preheat your oven to 400°F.

Place the bird, breast side up, on a rack in a large roasting pan.

Season the bird with salt and pepper.

Roast for 40-45 minutes, then puncture the skin again and slip the bird breast down.

Prick the skin once more and turn the bird breast side up for another 40-45 minutes.

 

Pull the bird from the oven and cover gently with foil for at least twenty minutes.

Next, create the sauce by combining all of the sauce ingredients in a small pot. Bring to a boil while stirring constantly. Lower the heat to medium-low and slowly boil until the sauce resembles pancake syrup. This should take around 15 minutes.

Dab some of the sauce over the duck.

Serve the duck in quarters with extra sauce.

AVOCADO TOAST WITH POACHED EGG

  

 Poached Egg on Avocado Toast! Gluten-free bread topped with freshly ripened mashed avocado, a generous poached egg, and a sprinkle of Everything Seasoning! A new favorite meal!

 

Ingredients

2 slices Gluten Free Sandwich Bread

1 avocado mashed

2 eggs poached

1 teaspoon Everything Seasoning

 

Instructions

Toast the bread until it is gently toasted.

Cut the avocado in half. Eliminate the pit. Take out and crush the insides.

 

Poach the eggs .

 

Spread mashed avocado on bread and serve. Poach an egg on top of each slice. Serve with Everything Seasoning sprinkled on top.

JAMAICAN BANANA BREAD

 

You will love this bread. Especially for a special occasion.

Ingredients

2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

1/4 cup butter, softened

2 large eggs

1 1/2 cups mashed ripe banana

1/4 cup plain low-fat yogurt

3 tablespoons dark rum OR apple cider

1/2 teaspoon vanilla extract

1/2 cup flaked sweetened coconut

Cooking spray

1 tablespoon flaked sweetened coconut

1/2 cup powdered sugar

1 1/2 tablespoons fresh lime or lemon juice

 

Instructions

Turn on the oven to 350 degrees.

Fill dry measuring cups halfway with flour; level with a knife. Stir together the flour, baking soda, and salt using a whisk. In a large mixing bowl, combine the granulated sugar and butter; beat on medium speed until thoroughly combined. Add the eggs one at a time, beating well after each addition. Blend in the banana, yogurt, rum, and vanilla extract. Mix in the flour mixture on low speed until barely wet. Add 1/2 cup coconut and mix well. 1 tablespoon coconut is sprinkled over the batter in a 9 x 5-inch loaf pan greased with cooking spray. Bake for 1 hour at 350°F, or until a wooden pick inserted into the center comes out clean.

 

 Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

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