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Old 08-19-2013, 06:36 PM   #11
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Improvised here... I took 2 cans of Progresso Tuscan Chicken soup, thickened it so the broth was more like gravy, put it in a small casserole dish and topped it homemade biscuits.

It is in the oven now so I'll report back later!
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Old 08-19-2013, 07:08 PM   #12
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Rock, that sounds delicious!

Could I trouble you to post a recipe for your duck with orange sauce? I've only had it once on a cruise ship and it was so memorable I'd love to give your recipe a try. Thanks in advance.
Here you go. I presented it two ways. I overcooked it a bit. I prefer med rare, but there was too much going on in the kitchen. GF had a Pavlova in the oven, I was doing a single filet of beef for my daughter, and then, there was the wine. I went with a few roasted veggies on garlic whip....
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Old 08-19-2013, 07:14 PM   #13
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Originally Posted by DaveSoMD View Post
Improvised here... I took 2 cans of Progresso Tuscan Chicken soup, thickened it so the broth was more like gravy, put it in a small casserole dish and topped it homemade biscuits.

It is in the oven now so I'll report back later!
So here it is fresh out of the oven...






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Old 08-19-2013, 08:35 PM   #14
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Here you go. I presented it two ways. I overcooked it a bit. I prefer med rare, but there was too much going on in the kitchen. GF had a Pavlova in the oven, I was doing a single filet of beef for my daughter, and then, there was the wine. I went with a few roasted veggies on garlic whip....
WOW WOW WOW! Recipe when you can get to it pleeeeeeeeze?




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Old 08-19-2013, 09:03 PM   #15
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WOW WOW WOW! Recipe when you can get to it pleeeeeeeeze?




Very easy, as most good cooking should be. The sauce I made tonight is very basic
Sauce:
1/2 cup orange juice(I squeezed two oranges for this)
1/2 cup chicken stock
two good scoops of orange marmalade
pinch of salt
another two tblsp stock and some cornstarch for thickening

Let this reduce to about half then thicken. Check occasionally and adjust it for flavor as you wish.

Duck breasts:
I scored the duck breast skin, seasoned it with salt and pepper and placed it skin down in a med/hot pan for about 5 or 6 minutes until the skin was that color you see in the photo. Then turn it over and let it sizzle for another two or three minutes then turn it off and let it sit while you get the other stuff together...

Veggies were just carrots, red pepper, shallots, tossed in olive oil and a pinch of salt and roasted in the toaster oven at 425 until done to your liking.


That's it. That's all.

Oh, wait...GF's Pavlova
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Old 08-20-2013, 08:33 AM   #16
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I love the presentation of that duck breast! At first glance, I really thought it was the duck's head! LOL
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Old 08-20-2013, 12:16 PM   #17
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Thanks so much for the instructions Rock. I really hope you'll put the recipe into the proper forum so it can easily be found again. Hmm, I see now that the recipe forum for chicken and turkey should probably be changed to "foul" to include duck.
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Old 08-20-2013, 05:24 PM   #18
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Thanks. It is a really nice treat. And not hard to make at all, as you can see from the recipe...
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Old 08-20-2013, 05:32 PM   #19
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Thanks so much for the instructions Rock. I really hope you'll put the recipe into the proper forum so it can easily be found again. Hmm, I see now that the recipe forum for chicken and turkey should probably be changed to "foul" to include duck.
Let's make that fowl. No one wants to eat foul food
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Old 08-20-2013, 05:45 PM   #20
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Let's make that fowl. No one wants to eat foul food
Check---fowl. I saw my mistake when it was too late to edit.
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