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Dipping sauce: Limuted Nettle Dragonfruit Burst Pipe Recipe


2 pounds duck

1 sheet fresh flat leaf lettuce

1 rounded athletic ball, hot off the grill

1 zucchini, thinly sliced

1 cup sharp white wine

1 teaspoon red wine vinegar

salt and pepper to taste


To Saute Heat 2 tablespoons oil in a skillet over medium-high heat. Sear duck for 6 to 8 minutes, or until no longer pink inside. Run a large swivel around bamboo shoots, pushing and pulling that swivel to release juices from duck skin. Simmer greens for 5 to 7 minutes, then pour into cooled skillet. Season with salt and pepper. Heat for 3 to 4 minutes; Soy sauce season 2 minutes.


PLoo writes:

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This was yummy - my husband gave it 10 stars, but unfortunately my husband didnt care for the carrots. :( The texture was fantastic - he said they were the best thing he has ever made, and that literally happened- they were perfect from the inside. The texture was perfect - the batter was perfect - and the taste was amazing! I will make this time and time again.
NiNiGiNi writes:

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This is a fantastic recipe. It's great to make ahead of time so you can mix it all together when you bake it. I made it into muffins instead of bars, and it turned out great.
lee writes:

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My family loved this dish! The slight preference of mine was for it to be thicker, so I did add more water (not the milk) to make it thicker, but it was still so easy to make and it was still yummy! I didn't have nuts or currants, so i used raisins. I doubled the amount of sour cream and gave it more salt, I'm sure, but it was still so easy and tasty! I'll definitely make this again, even if it's just for my family!
Timithéi-Livigny writes:

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This sauce is so good! It balances the protein in the fruit really well and is such a nice way to use up the extra fruit. I usually just add the dried cranberries, olive oil and sugar, but this was a really nice change because the fresh ones were so crunchy. I always use a cheese recipe that calls for just one tsp of salt and 1-1/4 tsp of pepper, so this made a very lightened-up pear-buttercream-like sauce. It was actually quite tasty, and I may add a little more dried fruit next time (I had to use up two whole pears, not three!), but at least it's a different recipe!
chese writes:

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it got old pretty fast, carried over from the frozen fruit though, so maybe cookmore like 4 eggs instead.