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Duck Pot-Au-Feu with Winter Vegetables

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CATEGORY CUISINE TAG YIELD
Dairy French Gma3 1 servings

INGREDIENTS

2 Ducklings; (3 1/2 pounds each),
; trimmed of all fat
; and skin
4 md Carrots; cut on the bias
; into 1/2-inch
; slices
4 Ribs celery; peeled and cut into
; 2-inch pieces
Salt
4 md Turnips; peeled and
; quartered
Freshly ground black pepper
3/4 c Nonfat sour cream
2 tb Dijon mustard
2 ts Freshly grated horseradish
2 Cornichons; (French sour
; gherkins), minced

INSTRUCTIONS

1. Wash the ducklings, inside and out, with cold running water. Pat dry.
Place in a large pot and add cold water to cover by about 3 inches. Bring
to a boil over high heat. Reduce the heat to medium and simmer for 15
minutes, frequently skimming off any fat that rises to the top.
2. Add the carrots and celery. Season with the salt. Simmer for 45 minutes.
Add the turnips and simmer for 12 minutes. Taste and adjust the seasoning
with salt and pepper.
3. Place the potatoes in a large saucepan and add cold water to cover by
about 1 inch. Add a pinch of salt. Bring to a boil over high heat. Reduce
the heat to medium and cook for 20 minutes, or until tender when pierced
with a fork. Drain well and keep warm.
4. In a small bowl, combine the sour cream and mustard. Whisk well. Fold in
the horseradish and cornichons. Transfer to a small serving bowl.
5. Remove the ducks from the broth and place them on a plate to cool
slightly. Keep the broth and vegetables warm.
6. Using a boning knife, carefully remove the breasts from the ducks; slice
each breast in half on the bias. Remove the legs and separate the thighs
from the drumsticks. Carefully debone the thighs. Place the pieces in a
soup tureen. Add the cooking broth.
7. Place the tureen on the table and ladle into individual shallow soup
bowls. Pass the horseradish mixture to be used as a condiment.
Yield: 8 servings
This recipe copyright C 1998 The French Culinary Institute's Salute to
Healthy Cooking.
Converted by MC_Buster.
NOTES : From The French Culinary Institute's Salute to Healthy Cooking
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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