Saturday, December 26, 2009

Duck with Cherry Rice Stuffing

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The Culinary World, with Chef James

For You
Sunday December 27, 2009


Match wine with your recipes using our Wine Pairing guide.
Recipe -- Duck with Cherry Rice Stuffing
FoodReference.com

Yield: Makes 6 servings.

Ingredients

* 1 ready-to-cook duckling (4 to 4-1/2 pounds)
* Salt and ground black pepper
* 1/4 cup butter or margarine
* 1 cup chopped onion
* 1 cup chopped celery
* 6 cups cooked rice
* 2 tablespoons grated lemon peel
* 1 teaspoon thyme
* 1 teaspoon salt
* 2 cups chopped pecans
* 1 20-ounce can pitted bing cherries
* 3 tablespoons flour
* 2 tablespoons currant jelly

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Recipe -- Old Fashioned Mustard Sauce
FoodReference.com

Great with Ham.
Recipe courtesy of the Prepared Pantry - Dedicated to helping you bake with time-saving baking mixes, quality tools, hard-to-find ingredients, and some of the best baking information on the web. CLICK HERE for FREE Book How To Bake

Ingredients

* 3 tablespoons butter
* 1 tablespoon all-purpose flour
* 1 tablespoon prepared mustard
* 1 dash pepper
* 1 teaspoon salt
* 1 cup milk

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Trivia
FoodReference.com

Stargazy pie. This is a fish pie of Cornish origin.

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Food Quote


"There is a remarkable breakdown of taste and intelligence at Christmastime. Mature, responsible grown men wear neckties made of holly leaves and drink alcoholic beverages with raw egg yolks and cottage cheese in them."
P.J. O'Rourke

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Food Trivia Quiz
FoodReference.com

1) What unit of measure is approximately 2150 cubic inches.

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About the Chef: Chef James Ehler has been cooking for over 35 years, spending a little more than 5 years apprenticing with several Colorado chefs, and was a working Executive Chef for 20 years. Ehler is the webmaster, chef, editor and publisher for foodreference.com.

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