GETTING READY 1. Preheat the oven to hot, gas mark 9, 475°F, 240°C. MAKING 2. Defrost the duck if frozen, rinse well and blot dry with paper towel. 3. Near the neck of the duck, insert a meat hook. 4. In a pot pour all the honey syrup ingredients, put the... - 43.3153

GETTING READY 1) Wash, dry and trim all the visible duck fat. 2) Peel and halve the cucumbers lengthwise, then into 2-inch pieces and soak in ice water. 3) Grind the chopped onions, garlic, cloves, cardamom, mace, cinnamon, and salt together into a... - 46.1895

MAKING 1. Mix the currant jelly, butter, sherry, cinnamon, garlic and lemon juice well in a small bowl FINALIZING 2. Just before serving, heat the sauce through well SERVING 3. Serve on the table poured over the duck or serve on the side - 30.9379

In a nonstick saute pan, brown the skin sides of the duck breasts in the oil over moderate heat for 3 minutes. Add the chicken stock, corn syrup, star anise, chilies, garlic, lime juice, and fish sauce. Cook over moderate heat for 5 to 7 minutes or until the... - 43.0365

GETTING READY 1. Using moist paper towels, clean the quartered ducklings and season with salt and pepper. Prepare a marinade by mixing the ingredients in a large bowl. Coat the ducklings well with marinade, cover using a foil and allow to refrigerate... - 46.2848

1. Prick duck skin in several places. Chill pieces while making stock. 2. In a saucepan, simmer duck giblets (except liver) and all the stock ingredients for 40 minutes. 3. Strain, and measure the stock. You should have about 2 cups liquid. 4. Heat the butter... - 45.5915

1. Heat oven to 190C/170C fan/gas 5. Prick the skin of the duck with a fork, rub with salt and black pepper, then place in a roasting tin and roast for 50 mins until the skin is golden and crisp. 2. Meanwhile, boil the potatoes for 10 mins until almost... - 40.0291

MAKING To prepare special basting sauce: 1. In a pan heat putting together honey, vinegar, soy sauce, sherry, juice of 1/2 orange and 2 1/2 tablespoons water and bring to boil. 2. Let it cool. 3. With a sharp fork, prick skin of duck lightly, pour over... - 39.6137

GETTING READY 1) Preheat the oven to 400°. 2) With a fork, prick duck all over. Season well and place on rack in roasting pan. 3) Cut the rind from one orange into thin matchsticks. 4) Squeeze the juice from two oranges. 5) Peel and section remaining... - 39.0797

Put duck in a deep roasting pan or casserole, sprinkle with salt and pepper, and brown in preheated very hot oven (450°F.), turning to color on all sides. Peel onions and cut turnips into balls with the French scooping spoon. Cook in butter, turning to color... - 43.6374

GETTING READY 1) Preheat the over to 425°F. 2) In a bowl, combine salt, pepper, garlic, lemon juice and honey. 3) Marinate the duck in the mixture and let it rest for 3 hours. 4) Remove the casings from sausages and chop fine. MAKING. 5) In another bowl,... - 45.1418

MAKING 1) In a saucepan, combine all the ingredients together, beat thoroughly. 2) Place the saucepan over a low heat, until thoroughly heated. SERVING 3) Use the Cumberland Duck Sauce, as required. - 31.4841

GETTING READY 1) Preheat the oven to 425 degrees. 2) Wash the duck well and dry. 3) With a knife, chop the liver and gizzard coarsely. MAKING 4) In a bowl, pound the coriander, cumin, saffron, anise, ginger, onions, garlic, and nuts. You can also chop these... - 46.7508

GETTING READY 1. Preheat oven moderate to 350° F. 2. Cut vegetables thickly. 3. Chop the bacon roughly. MAKING 4. In a large saucepan heat fat. 5. Stir fry vegetables and bacon in it until lightly brown. 6. Mix grates orange rind, bayleaf, winter savory... - 45.6828

Rub inside & out of cleaned duck with 2 tablespoons lemon juice, then shake salt & pepper inside and out. Place in baking pan or dish. Prepare sauce using remainder of ingredients; pour over duck. Cover & bake until tender; baste often. - 37.8085

GETTING READY 1) Pre-heat the oven to 375°F/190°C/Gas 5. MAKING 2) Heat a pan, melt butter with oil. 3) Add chopped onions and sauté with bay leaf, thyme and parsley. 4) Put in raisins and cooking apple and sauté for a few minutes. 4) Put in breadcrumbs.... - 39.7572

GETTING READY 1. To prepare the duck remove the wing tips and the lumps of fat from inside the vent. 2. Split the duck in half down the backbone. 3. In a bowl mix all the marinade ingredients. 4. Rub the salt all over both sides and marinate in a dish with... - 44.8335

Heat the oil in a heavy-based frying pan. Add the duck breasts, skin side down, and cook over a moderate heat for 5 minutes. Reduce the heat and cook for a further 10 minutes. Drain off the excess oil. Turn the duck breasts over and add the balsamic vinegar... - 33.5479

GETTING READY 1) Take a browning dish and preheat for 6 minutes on power. 2) Drizzle 15 g butter and oil and roast the duck pieces. 3) Sprinkle the dried thyme. 4) Cover and cook for 5 minutes on power. 5) Set aside. 6) Mix the remaining butter to the... - 41.793

Put the livers into an earthenware casserole or a small iron one. Add salt and pepper. Over very low heat, cook the livers until they "sweat," that is until they become stiffened and heated through and give off their fat. This should take about 20... - 31.9975

If the duck was frozen, defrost completely well ahead of time. It must be at room temperature before you cook it. Pat it dry (otherwise it will not brown well). Prick the skin with a fork to allow the lining of fat to ooze out as it melts. Mince the liver,... - 44.3568

Soak Bombay duck in water for 20 minutes. Remove and pat dry. Slit open and remove backbone. Fill with chutney, fold back and press. Dip into beaten eggs and roll in breadcrumbs. Deep fry fish in hot oil. Serve with khichdi and sas (hot and sour sauce). - 39.6045

MAKING 1) In a small saucepan, mix the rind, ginger preserves, and juices together, then gently simmer until slightly thick. 2) Rinse the duck breasts in water, dry well and brush with the vegetable oil. 3) In a broiler pan sprayed with a non-stick coating,... - 32.5321

GETTING STARTED 1. Preheat the oven to 400°F. MAKING 2. Dry the skin of the uncooked duck. 3. Wipe and pat it dry. 4. The essence of Peking duck is its crisp skin, which is stripped off the cooked duck and served separately. Take string and pass it under... - 45.7306

Dry the duck with paper towels. Dissolve the sugar in a little water and boil for 2-3 minutes. Brush all over the skin of the duck; hang in a cool place overnight. Place the duck on a rack in a roasting pan. Pour over the soy sauce and sufficient water just... - 34.535

1. Heat oil in a frypan and cook duck, skin side down, over a low heat until skin is golden. Turn and cook on other side. 2. Add vinegar, black pepper to taste, cinnamon and blueberries. Cover and cook over a low heat for 15 minutes, or until duck is... - 34.9898

1. Prick the duck skin all over. If using breasts, slash the skin diagonally at intervals with a small, sharp knife. 2. Place the duck on a rack in a roasting tin and roast for 1 hour in a preheated oven at 180°C/350°F/ Gas 4. Mix 15ml/1 tbsp of the soy... - 28.9745

GETTING READY 1) Using a damp cloth, wipe the inside and out of the duck. Pat dry it thoroughly and tie it up neatly. 2) Skin onions and garlic and finely chop them. 3) Skin, seed, and roughly chop the tomatoes. MAKING 4) In a large flameproof casserole or... - 44.4911

Cut wing tips off duck. Cook wing tips, giblets, and neck in water for 30 minutes. Strain; reserve broth. Rub duck inside and out with salt and pepper. Fill duck cavity with chopped orange. Place duck on rack in baking pan. Roast according to desired... - 41.0784

Sprinkle inside of duck with caraway seeds; prick skin well. In a bowl, combine stuffing, vegetables, seasonings and broth; mix lightly. Spoon into duck. Place breast side up on a rack in a large shallow roasting pan. Bake, uncovered, at 350° for 2-1/2 to... - 46.2485

GETTING READY 1. Roast the ducks at 400°F for about 45 to 60 minutes. Once done, keep them aside to cool. MAKING 2. Take a pan and sauté the bacon, onions, duck livers, and orange rind in the butter. 3. Add some olives and brandy. Let this mixture cook for... - 45.8262

GETTING READY 1. Clean the duck completely while remove the -€œsoft down-€ that is present all over the duck. Wrap the duck loosely and then keep the duck chilled till roasting time. MAKING 2. Rub the duck with salt all over. Other seasoning like... - 34.4097

MAKING 1) Take a muslin bag, put in garlic, ginger and Bouquet Garni. 2) In a pan, mix the rest of ingredients and let it come to a boil. 3) Put the muslin bag into the pan and simmer for 30 minutes. 4) Take away the muslin bag and sauce is ready for use. 5)... - 45.9002

MAKING 1) Take a large shallow dish and arrange the duck so that the skin is up on the roasting rack. 2) Brush oil in the skin, cover with a greaseproof paper, and cook for 12 minutes on power, turn the dish thrice during cooking. 3) Arrange the cooked duck... - 42.3646

GETTING READY 1) Preheat the oven to 325F. 2) Slice the chestnuts. 3) Cook the chestnuts in boiling water for about 10 minutes. 4) While they are still warm, drain and peel their skins off. MAKING 5) In a casserole, melt the fat or butter. Add in the onions... - 44.8738

GETTING READY 1. Preheat oven to 400 degree F 2. Wash ducks thoroughly, inside and out and set aside to drain completely. 3. Peel oranges and cut into segments. 4. Remove pith and seeds and collect the juice if any drips out. 51. Reserve orange segments for... - 45.7023

GETTING READY 1) Rub duck skin with salt and freshly ground pepper. 2) Preheat oven to 450°F 3) Wash and pat dry the apricots. Halve and remove the pits. MAKING 4) Keep the duck on a rack over a shallow roasting pan. 5) Prick with a fork and bake in oven... - 45.8697

GETTING READY 1. To prepare the meat break up the carcass. 2. Squeeze dry the soaked mushrooms and discard any hard stalks. MAKING 3. in a large pot or pan, place it together with the giblets and any other bits and pieces covering with about 2 1/2 pints (1.5... - 39.6712

GETTING READY 1. To prepare the duck cut the duck meat into fine shreds. MAKING 2. In a preheated wok, heat the oil stir-fry the onion until opaque. 3. Add the ginger, spring onion and carrot and stir-fry for about 2 minutes. 4. Add the duck and pineapple... - 42.3661

GETTING READY 1. Preheat the oven to 400°F 2. Clean the duck and pat dry. Use a poultry shear to remove the wing tips of the duck. 3. Discard all the visible fat from the neck and the tail areas. 4. Remove the neck and discard it completely. 5. Loosen the... - 45.5096

GETTING READY 1. Preheat oven to 425°F. 2. Clean duck and discard giblets. MAKING 3. Rub salt and pepper in the cavity. 4. Tie the opening. 5. Scald with boiling water to drain out fat during cooking. 6. With a knife make small slits in thigh, back, and... - 44.5417

GETTING READY 1) Pre-heat the oven to 425°F/220°C/Gas 7. MAKING 2) Heat a pan, pour in water, add giblets and make stock.. 3) On a trivet of a roasting tin, keep the duck and prick all over with a fork. 4) Add salt and pepper and season liberally. 5) Roast... - 38.3653

1. Thinly slice the duck breasts and place in a bowl. Mix together 15ml/1 tbsp of the soy sauce with the rice wine or sherry, sesame oil and five-spice powder. Pour over the duck, cover and leave to marinate for 1-2 hours. In a separate bowl, blend together... - 35.5967

GETTING READY 1) Preheat the oven to 180°C/350°F or Gas Mark 4. MAKING 2) Mince or grind the liver and onions together. 3) In a bowl, combine the liver and onions with rest of the ingredients, mix thoroughly. 4) Divide and shape the mixture into 8... - 45.6523

GETTING READY 1. Preheat the oven at 325°. 2. Wash and clean the ducklings from inside and out using cold water. Dry properly. 3. Season some salt and lemon juice into cavities. Smooth neck skin over back, then twist wing tips until they rest flat against... - 45.2372

MAKING 1) In a large pot boil water and add duck into it. Boil for 10 minutes. 2) Remove from water, drain and pat dry. 3) In a bowl soak glutinous rice in cold water for 6 hours. 4) Drain in colander and keep in a perforated plate or rack covered with a... - 44.2279

MAKING Basic Stock : 1) Trim off the excess fat from the chicken pieces and pork spare-ribs. 2) In a large pot, place the chicken and pork with the cold water, ginger and spring onions. 3) Bring to a boil and skim off the surface scum. 4) Then simmer,... - 45.7029

GETTING READY 1) Wash and drain the cherries in a 4 cup measuring glass. 2) Add 1 cup of juice.Keep aside. 3)Dissolve cornstarch and arrow root in cold water. Reserve. MAKING: 5)In a casserole, place the drained cherries in juice and add the red current... - 32.4639

GETTING READY 1) Cut the fishes lengthwise and remove middle bone. Clean them and keep aside. 2) Make a paste of the remaining ingredients. MAKING 3) Fill the fishes with the paste and dredge them into rice flour. 3) Shallow fry the fishes until golden... - 40.7858

1. Heat oil in a large saucepan over a medium heat, add duck and cook, turning frequently, for 10 minutes or until brown on all sides. Remove duck from pan and drain on absorbent kitchen paper. 2. Add garlic and onion to pan and cook, stirring, for 3 minutes... - 35.1565

Rub the duck inside with salt and marjoram. Coarsely chop the olives and anchovy fillets. Peel and core the apple and cut into slices. Soak the white bread in water, squeeze dry and mix with the olives, anchovies, apple slices and eggs. Stuff the neck end of... - 42.9968

GETTING READY 1) Preheat the oven to 400°. 2) Sprinkle duck inside and out with salt and pepper. 3) Using a fork, prick the duck all over and place on wire rack in roasting pan. 4) Peel and core the apples. 5) Cut two of them into quarters and leave the rest... - 35.7296

Rub inside & out of cleaned duck with 2 tablespoons lemon juice, then shake salt & pepper inside and out. Place in baking pan or dish. Prepare sauce using remainder of ingredients; pour over duck. Cover & bake until tender; baste often. - 38.2334

GETTING READY 1. In a large casserole pot, marinate the duck legs with pepper, lightly crushed garlic cloves, rosemary, zest and bay leaf for 2 hours. This will help the flavors to penetrate into the meat. If you are short on time, you can omit the... - 44.7975

MAKING 1. Defrost the duck if frozen, blot dry with paper towel and rub it evenly inside and out with the five spice powder and salt. 2. Wrap with a plastic wrap and keep it in the fridge for 3 hours or longer. 3. Stuff the cavity of the duck with ginger and... - 38.0118

GETTING READY 1) Preheat oven to 450 degrees MAKING 2) In a saucepan, combine potatoes, parsley, celery, salt, pepper, nutmeg and water and cover 3) Cook this mixture until the potatoes are cooked 4) Clean the duck and stuff it with the potato dressing 5)... - 41.473

Sprinkle duck with salt and pepper, and bake in shallow pan in preheated hot oven (400°F.) for 1 hour. Drain off fat. Put duck in a large casserole and add sweet potatoes. Combine bouillon, orange juice and rind, and juice drained from mandarin... - 42.1408

GETTING READY 1. Preheat oven to 425° F. 2. Discard visible fat from the duck and keep aside the giblets for other purposes. MAKING 3. Take a bowl, add sauerkraut, juniper berries [optional] and caraway seeds and toss thoroughly. Stuff the duck cavity with... - 37.0138

Preheat oven to 350° F. Melt butter in a large skillet. Brown pieces of duck in fat over medium heat. Remove to a casserole. Add garlic to fat and cook 1 minute. Add red wine, shiitake mushrooms, parsley, bay leaf, thyme, and salt. Bring to a boil, stirring... - 46.4597

MAKING 1. Take out as many bones of the duck as possible and stirfry the duck meat in a wok of hot oil for a minute 2. Add the blanched broccoli to it, along with ginger and seasoning and stir till every piece is well coated 3. When it begins to thicken a... - 39.391

GETTING READY 1. Preheat the broiler. MAKING 2. In a baking pan place duck breasts and brush with honey and cook in the preheated broiler for about 25 minutes, basting and turning such that meat is done and skin is crisp and well-browned and let it cool. 3.... - 39.1753

GETTING READY 1) Trim off all excess fat from the duck and discard its tail, leaving it whole. 2) Now combine the salt, sugar and saltpetre and rub the duck all over with this mixture, both inside the cavity and as well as all over the skin. 3) Allow to... - 39.7349

Cut the duck meat into 1/2" (1.5 cm) cubes. Medium dice the vegetables. Heat the oil in a Dutch oven. Add the duck and vegetables and saute until the duck has cooked through. Add the tomato, seasonings and Worcestershire. Reduce the heat and simmer for 1 1/2... - 43.8166

GETTING READY 1 Preheat the oven to 350°F. MAKING 2 In a large pan, place the ducks and cover with cold water to which 2 tsp baking soda has been added (1 tsp per fowl). 3 Simmer for 1 hour. 4 Remove from the water. 5 Drain well. 6 Rub the duck... - 44.793

1. Slice the duck breasts thinly across and place them in a shallow dish. Mix all the ingredients for the marinade, pour over the duck and mix well to coat thoroughly. Cover and leave in a cool place for 30 minutes. 2. Heat the oil in a preheated wok or... - 36.377

GETTING READY 1) Preheat the oven to 160C/140C fan/gas . MAKING 2) In an ovenproof pan, melt the duck fat, stir in rest of the confit ingredients and cook in the oven for about 1 1/2 hours. Remove from oven and drain the duck on a rack over a baking... - 45.4262

MAKING 1) Take a large bowl and place the duck in it. 2) Allow a pot of salted water to come to a boil and cook the haricots verts for about 3 minutes in it until just soft. 3) Drain the haricots under cold water and dry gently. 4) Mix this with the duck... - 45.6436

MAKING 1. Into a mixing bowl, sift the flour and pour in the water very gently, stirring as you pour and mixing with the oil. 2. Knead the mixture into firm dough, cover with a damp towel and let stand for about 30 minutes. 3. With dry flour lightly dust the... - 37.9728

GETTING READY 1. Preheat the oven at 325°. 2. Wash and clean the ducklings from inside and out using cold water. Dry properly. 3. Season some salt and lemon juice into cavities. Smooth neck skin over back, then twist wing tips until they rest flat against... - 40.5063

GETTING READY 1. Wash the duck well inside out. 2. Pat dry with a kitchen towel. 3. Place the onion and celery stock soaked in vinegar into the cavity of the duck. 4. Place the duck in a casserole, cover with lid and place in a cold dry area overnight. 5.... - 44.4457

Wash and dry duck, inside and out. Combine bacon, sweetbreads, butter, salt, pepper, parsley, chives, and mushrooms. Stuff duck with mixture. Truss duck. Place in roasting pan. Add white wine, carrot, and onion. Roast duck to desired doneness. Allow 1 1/4... - 46.9595

GETTING READY 1. Preheat the oven to 325° MAKING 2. In a large pan, heat water and add the celery. Simmer the celery for 10-15 minutes till cooked through. Drain and set aside 3. In a skillet, heat the butter and add the green pepper and the onion to the... - 41.4462

GETTING READY 1. Season the pieces of duck with salt and pepper. MAKING 2. In a saute pan, heat oil and butter (15 g) until foaming. 3. Cook the duck pieces in oil with their skin side down. Saute for about 20 minutes or until browned thoroughly. 4. Once... - 43.7111

GETTING READY 1. Cut each duck into 4 pieces. 2. Sprinkle the 8 pieces with salt and pepper. MAKING 3. In a saute pan or flameproof casserole, heat oil over medium flame. 4. Add duck pieces, skin side down. 5. Saute until well browned for about 15-20... - 40.9562

GETTING READY 1. Wash the duck well inside out. 2. Pat dry with a kitchen towel. 3. Rub salt and pepper inside out. 4. Preheat the oven to 400° F MAKING 5. Place duck in a roasting pan and roast until well browned, basting it with oil or butter every 10... - 47.3608

GETTING READY 1) Peel the oranges, remove the pith, and divide in segments. 2) Slice the rinds into thin strips, boil for 10 minutes, and keep aside with the orange segments for granishing later. 3) Preheat oven to 400 degree. MAKING 4) Truss the ducks. 5)... - 42.2262

Clean and wash Bombay duck. Remove backbone and fry in hot oil till crisp, but not burnt. Cool and grind. Fry ground spices in oil and mix with Bombay duck. Add lime juice and salt to taste. Cool and store in glass jars. It will keep in the refrigerator for... - 40.6862

MAKING 1. In a large saucepan, tip in the butter or shortening and sauté the onion till it is browned completely 2. Blend in the rest of the ingredients and stir till completely smooth SERVING 3. Serve with roasts like roast duck - 29.7745

Wash Bombay duck well, rub with gram flour and wash again. Cut each into two pieces. Rub with oil and ground spices and leave to marinate for two hours. Place fish in a clay pot, add toddy and simmer on low heat for about 15-20 minutes, till cooked. - 38.3147

Soak Bombay duck in water for ten minutes. Remove and dry. Slit open and remove backbone. Mix spices and rub onto fish. Shallow fry fish in ,hot oil on a lohri till crisp. Serve as an accompaniment to any dish, especially curries and sas. - 31.0365

Heat oil. Fry the masala and salt on a medium fire till oil surfaces to the top. Add in 1 cup hot water and simmer till gravy is slightly thick. Add the bombay duck and simmer on a low fire for 5 mins. Serve with millet or jowar rotis. - 38.5372

GETTING READY 1) Cut broccoli into florets. MAKING 2) In a large skillet heat duck fat or oil over medium heat for 1 minute. 3) Add broccoli, sprinkle salt and pepper and shake the pan to saute. Fry for 5 to 8 minutes. 4) Put broccoli into heatproof bowl and... - 33.5269

Divide flour into two portions. Mix one portion with quarter tsp salt and enough water to bind. Knead well. Dust hands with flour and shape into a large flat cake about quarter-inch thick, pressing and turning it on a board. (This method is called 'thappo' in... - 35.014

Brush cavity of duck with small amount of the Burgundy. Sprinkle cavity with salt, pepper and thyme. Stuff with orange quarters, onion slices and celery top; close cavity opening with skewers. Combine remaining Burgundy and orange juice concentrate; mix and... - 42.6784

Wash the endive heads, then cut into thin slices. Place in a bowl. Add the strips of duck and tongue. Mix the mayonnaise with 2 teaspoons of hot water, stir in the paprika, Tabasco sauce, vinegar, sugar and chopped parsley. Add to the endive mixture and toss... - 39.648

Wash Bombay duck well and cut in half. Rub with oil and ground spices and fry lightly. Keep aside. Wash and half cook pigeon peas and Bengal gram together. Wash and soak rice and other dais. Heat oil and saute onions and whole garam masala till onions are... - 44.3064

Soak Bombay duck in water for ten minutes. Drain and dry well. Remove centre bone and shred. Heat fat in a frying pan large enough to hold eggs and mixture and fry onions till light brown. Add Bombay duck, ginger, garlic, turmeric powder, chilli powder, cumin... - 45.3075

MAKING 1. Using a knife, skin and slice onions. 2. In a pan of boiling salted water, cook onions until tender for about 20 to 30 minutes. Drain well and chop. 3. In a bowl, put in the cooked onions, breadcrumbs, margarine, sage and seasoning and mix well.... - 27.6577

MAKING 1. In a large pan, place the bread crumbs, onion, celery and seasonings and combine well 2. Add the melted butter, milk, broth and eggs and toss lightly to blend well 3. Use this as a stuffing. SERVING 4. Use as a stuffing for chicken, duck, or meat - 36.3581

GETTING READY 1) Peel the apples. 2) Core and slice them. 3) In a saucepan, place the sliced apples. MAKING 4) Add water and lemon rind to the pan. 5) Cover the pan and let the apples stew over gentle heat for 10 minutes or until soft. 6) Add the sugar and... - 37.2437

GETTING READY 1. Rinse the duck in water. 2. Cut and discard excess fat. MAKING 3. In a large soup pot, put together duck along with the onion, garlic, ginger, cilantro, peppercorns, cloves, chicken broth, and water. 4. Heat over medium heat to boil. 5.... - 48.5969

Put the pig's feet, onion, carrots and celeriac into an earthenware bowl and pour in enough white wine to cover them. Add the peppercorns, bay leaves, marjoram and a little salt. Cover the bowl and let the mixture marinate in the refrigerator for three... - 45.69

Combine beans, water, and salt in large kettle. Let stand overnight, or boil for 2 minutes and let soak for 1 hour. Add garlic, carrots, onions, bouquet garni, and salt pork. Bring to a boil. Simmer, covered, for 1 hour, skimming surface as needed. Heat... - 45.4305

Heat half the fat and fry onions till light brown. Add ginger and garlic paste and saute for 1-2 minutes. Add meat and continue to saute till brown. Add about one cup water and simmer till meat is three-quarters done. Add potatoes and continue to cook on low... - 45.7668

Clean fish and wash well. Cut into 6-7 pieces. Mix all ingredients together, including oil and ghee. Heat a lohri and put all ingredients in it. Lower heat and cover with a lid. Stir occasionally, and cook till potatoes and fish are done. Serve with boiled... - 41.1148

Break eggs in bowl and beat well. Add all ingredients except fat and mix well. Divide into two portions. Heat a Iohri and melt fat. When hot pour in one portion of egg mixture. Cover pan with lid and lower heat. Cook till base of egg is done. Flip over and... - 46.0006

MAKING 1.In a pan put dusk or chicken carcasses, ham bone, onion, bay leaf, seasoning, celery. Water, sarrots, salt and pepper. 2.Let the ingredients cook until boiled. 3.Cook them for more 11/2 hours. SERVING 4.Use formaking soup. - 38.3697

Melt butter or margarine in large skillet. Add celery and onion; cover and cook slowly until onion is tender, not brown. Remove from heat. Add remaining ingredients; toss lightly. Excellent for chicken, Rock Cornish hens, capon, duck or goose. For turkey,... - 39.0615

GETTING READY 1) Remove the fat from the spareribs. MAKING 2) Take a 9-inch glass baking dish and add the spareribs, arranging the meatiest ribs along the sides of the dish. 3) Mix all the ingredients for the barbecue sauce and pour the sauce over the... - 38.6617

Wash and clean Bombay duck and cut into two-inch pieces. Shallow fry till crisp and mix with paste for patio along with sesame seed oil. Carefully remove centre veins of banana leaves and soften by holding about six inches above a fire. Place them one on top... - 44.1961

GETTING READY 1. Strip the outer leaves from the red cabbage and discard. 2. Cut the cabbage into quarters, remove and discard the core. 3. Finely shred the cabbage with a sharp knife or in the food processor if you like. . 4. Place in a bowl of cold salted... - 44.0089

GETTING READY 1) Preheat oven to 350°F before baking. 2) Trim cabbage and cut it into small cubes so as to measure about 7 cups. 3) Drain the excess water from Chinese vegetables and then dry gently using paper toweling. 4) From package, take off the dinner... - 45.6784

Wash and dry fish. Lightly pound and remove backbone. Cut into 2-3 pieces with scissors. Soak tamarind and jaggery in vinegar for half an hour. Mix dry and ground spices and rub fish with it. Strain vinegar mixture. Heat ghee and oil together in a kallied... - 47.3344

MAKING 1) In a large saucepan, place the carcass. 2) Add leftover stuffing and gravy into the pan. 3) Add the chicken backs. 4) Pour water to cover everything. 5) Add celery, onion, carrot, salt, pepper, thyme and bay leaf into the liquid. 6) Cover the pan... - 43.6277

Either take out the package of frozen black-eyed peas an hour before cooking and defrost just enough so the peas separate, or cover with water in a pot, bring to boil, and simmer just until the peas separate. Drain. In a 4-quart heavy-bottomed pot, heat oil... - 41.4042

GETTING READY 1) Wash the mushrooms and wipe with a dry dowl. MAKING 2) In a microwavable dish, add the mushrooms, warm water and microwave uncovered for 5 minutes. 3) Pick about 4 even-shaped mushrooms, wipe them lightly on a paper towel, chop up and put in... - 41.4089

GETTING READY 1. To prepare the lamb cut it along the grain into 6 long strips. MAKING 2. In a bowl mix the marinade ingredients. 3. Marinate in the marinade for at least 2 hours. 4. in a heat-proof dish or bowl, pack the lamb with the marinade and steam in... - 44.5592

GETTING READY 1. In a pan of warm water soak the wood ears for 15-20 minutes, rinse and drain, then thinly shred. 2. Cut the pork, bamboo shoots and chinese leaves all into matchstick-sized shreds. 3. Beat the eggs with a pinch of salt. MAKING 4. In a... - 44.233

Trim vegetables, wash garlic pods and green garlic. Mix ground spices with all ingredients. Line matka with banana leaves, mango leaves and flowers. Place a layer of vegetables inside. Put meat on top and then well-washed eggs. Cover with remaining... - 45.1152

GETTING READY 1. For making pastry – Using a food processor, blend the flour, butter, sugar, almonds and 1/2 teaspoon salt into crumbs. 2. Add the beaten egg and the yolks to make smooth dough. 3. Wrap dough in cling film and chill in the refrigerator... - 44.6771