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