In a small pan, bring the cranberries, orange juice, honey and honey wine to a boil. Continue cooking for 3 to 4 minutes. Keep 1/4 cup (50 ml) of cranberries for garnish and reduce the rest to a puree in a food processor. Preheat the oven to 350°F... - 46.8796

Cook duck neck and giblets in lightly salted water and cover until tender, about 1 hour. Add liver last 20 minutes of cooking time. Drain off liquid; reserve for gravy if desired. Dice meat and giblets. Preheat oven to 325°F (163°C). Cook contents of rice... - 38.5308

MAKING 1. For the chutney, in a stainless steel saucepan, caramelize the sugar over a low flame, stirring constantly, till liquid and golden in colour; add orange juice and cook till well blended 2. Add in the rest of the ingredients, stir well and allow to... - 47.2686

ONION AND CRANBERRY CONFIT In a pan, heat the butter and saute the onions. Add the cranberries, apple juice, maple syrup, apple jelly and raspberry vinegar. Let simmer over medium heat for approximately 12 to 15 minutes; keep warm. PORTO SAUCE In a small pan,... - 45.9225

In a pan, heat the oil and melt the butter. Cook the duck breasts for 3 to 4 minutes on each side, over medium heat, until golden; season. Remove the duck breasts from the pan and keep warm. Add the shallots, apricots and cranberries; let color... - 41.9796

GETTING READY 1. On a meat board and using a kitchen scissors, trim all excess skin and fat from inside and outside of the ducks. 2. Prick the ducks legs with a prick or skewer, taking care not to pierce the flesh below the layer of fat. 3. In a large stock... - 44.3731

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

Lightly brush duck breast with the oil. Combine salt, pepper and 5 spice powder and pat onto duck breast to adhere. Broil on an oiled broiler pan 5-8 minutes, turning once or until medium-rare. Keep warm. In a small saucepan combine the cranberry juice, red... - 42.506

GETTING READY 1. Take a bowl, mix all the marinade ingredients, transfer equal halves into 2 self-sealing large plastic bags. Add mallards, after removing visible fat, one each in each of the bag and secure the tops. Allow to marinate for 2 hours, keeping on... - 42.6813

Place ducklings, breast side up, on rack in shallow pan. Roast, uncovered, at 375° for 1 1/2 hours. Raise oven temperature to 425° and roast for 15 minutes more or till tender. Meanwhile, place neck and giblets in saucepan. Add beef broth and simmer,... - 35.3373

Combine the lime jelly powder, boiling water and 3/4 cup (175 mL) cold water. Cool. Combine the lemon juice, avocado, sour cream and food colouring in a blender or food processor. Puree until smooth. Add to the lime jelly and refrigerate in a 2 qt. (2 L)... - 42.0445

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

Preheat the oven to 350°. Toast the bread. Drain the pear halves. Spread the toast with the liver pate. Spoon 1 teaspoon of cranberry sauce on each and top with a slice of cheese and a pear half. Bake the toast on the middle rack of the oven until the cheese... - 34.2521