Ready to commit murder most fowl?
”Sergeant Carroll was alerted by the mother duck” to the situation.
The ingredients are earthy but the effect is divine in chef Mark Morrow’s rustic anitra arrosto, or roast duck. Morrow’s recipes from Mi Piaci in Dallas (14854 Montfort) do a turn on traditional Italian fare: fresh fowl brushed with honey and balsamic vinegar and slow-cooked creamy polenta, made from simple
Duck 2 ducks 1/4 cup balsamic vinegar 1/4 cup honey Salt and pepper to tasteRinse ducks thoroughly. Remove and discard wings; separate legs and thighs from body.Preheat oven to 300 degrees. Combine balsamic vinegar with honey and brush on duck; sprinkle duck with salt and pepper.Roast duck in baking pan
When Bruce Pike was 16, he was doing chateaubriand and baked Alaska at the University Club in San Antonio. Now at 31—having migrated through some of that city’s fancier restaurants (including La Buca and Biga)—he is doing his own thing at Luna Notte (6402 N. New Braunfels). “I’m going for
Basting Sauce1 cup orange juice 3 teaspoons white wine vinegar 2 teaspoons honey 2 teaspoons granulated sugar 3 teaspoons Grand MarnierPlace ingredients in saucepan, and cook over medium heat until reduced and caramelized, stirring occasionally.Duck1 3-pound duckling 1 orange 1 limePreheat oven to 350 degrees. Squeeze orange and lime juices
Garry Olah’s Clay-Pot Orange Duckling1 three-to-five-pound duckling Salt Freshly ground black pepper 3 or 4 garlic cloves, crushed 2 or 3 medium oranges, peeled and sliced (reserve rind) 1 tablespoon bottled orange-peel spice 3/4 cup orange juice 1/2 cup soy sauce 2 tablespoons grated fresh ginger 1 teaspoon ground allspice