Impress your holiday guests this year with crisp, delicious and full of juices roasted duck. This recipe is very simple and easy to make. The best way to serve it is with mashed potatoes.
Whole Roast Duck With Apples And Cranberry Stuffing
- 1 (2 kg, or more) duck
- Salt and freshly ground black pepper
- 20 g butter (or 2 Tbsp olive oil)
- 1 onion
- 2 sticks celery
- 2 apples Granny Smith
- 1 cup fresh cranberries
- 1/2 cup bread crumbs
- 1 Tbsp olive oil
- Wash and pat dry duck with paper towels. Season inside and outside with salt and pepper.
- Peel and finely chop the onion.
- Cut celery into thin slices.
- Peel, core and cut apples into small cubes.
- Heat olive oil or butter in a frying pan. Add onion and celery and sauté for 3-4 minutes until golden. Season with some salt and pepper.
- Add apples and cranberries. Remove from the heat.
- Add bread crumbs and mix well.
- Preheat oven to 400 degrees F. Stuff duck with prepared stuffing. Secure skin underneath with skewer or toothpicks.
- Rub the skin with olive oil and place it into the roasting pan with the breast side down. Roast for one hour.
- Baste all over every 15-20 minutes with juices from the bottom of the pan.
- Flip the duck over and continue to roast for another 20-30 minutes. Cover wings and legs with foil if it gets too brown.
- The duck is done if the juices run clear when a skewer is inserted in the thickest part of the leg. Remove from the oven and cover the duck with aluminum foil for at least 10 minutes.
Roasted pumpkin wedges are a simple and healthy dish that pairs well with fish and meat. This recipe is easy as pie and requires just basic ingredients like pumpkin, salt, pepper, garlic, olive oil and some fresh herbs.
Roasted Pumpkin Wedges
- 4 wedges of a big pumpkin
- 1 clove of garlic
- salt and black pepper
- Some olive oil
- Some fresh herbs (parsley, cilantro or scallions)
- Preheat the oven to 390F (200С). Line your baking sheet with foil or parchment paper.
- Wash the pumpkin thoroughly, cut into two parts and remove seeds with a spoon.
- Cut the pumpkin into wedges. Keep in mind that this kind of pumpkin doesn’t need to be peeled. Season the wedges with salt and pepper. Next, mince or grate finely some garlic. Coat the wedges with a mixture of olive oil and garlic.
- Place the wedges on the baking sheet and bake for about 20 minutes (depending on the kind of pumpkin and wedges size). When the wedges are soft, remove from the oven. Make sure they are not overdone.
- Sprinkle the roasted pumpkin wedges with fresh herbs and they’re ready to be served!
Mini Bell Peppers look so cute and perfect and tastes delicious, either roasted or raw. Normally, I’m not a big fan of bell pepper, but can’t say “NO” to this colorful bag with sweet mini bell peppers. These mini peppers add flavor and texture to a variety of dishes. You can serve it hot or cold, with meat or fish, or just eat it as a snack.
Roasted Sweet Mini Peppers
- 600 g mini bell peppers
- Salt and freshly ground black pepper to taste
- some olive oil
- some green onion or any fresh herbs
- Preheat oven to 450 degrees F. Cut the stems off the mini peppers, cut them in half lengthwise and scoop out the seeds. Cut the half peppers into the strips. Spread the mini peppers onto the baking sheet, coat it with olive oil, salt and pepper.
- Place in the oven for 10-15 minutes. Remove mini peppers from the oven and garnish with fresh herbs before serving.
It doesn’t take much time to roast an eggplant in the oven, all you have to do is: cut it, salt it, drizzle with some lemon juice and olive oil, toss it and mix it couple of times while it is cooking. You can serve it by itself or as a main dish, with meat or fish. It tastes even better next day: perfect for lunch or picnic.
Oven Roasted Eggplant Cubes
- 2 large eggplant
- 1/2 lemon (juice only)
- 1 bulb garlic
- Salt and freshly ground black pepper to taste
- 6 Tbsp olive oil
- 1/2 bunch fresh parsley or cilantro finely chopped
- Heat the oven to its hottest setting,typically around 500 degrees Fahrenheit, and turn on the broil. Cut the eggplant into 1-2 inch cubes. Transfer them to a baking sheet and spread out into a single layer.
- Drizzle with olive oil and lemon juice.
- Peel garlic and smash it with a heavy knife.
- Add garlic and pepper, give it a good mix with spatula or your hand.
- Place a rack on top of your oven and cook the eggplant cubes for 10 minutes. Carefully take the eggplant out and stir it with a spatula. Return to the oven for 10 more minutes. Taste the eggplant. Cook for another 5 minutes if needed.
- Remove the eggplant from the oven. Garnish with fresh herbs and serve hot or room temperature.
This mouth watering venison roast recipe has become our family favorite. We all trying to eat healthy, and this deer meat is naturally low in fat and has no harmful hormones. It is not easy to shop for a deer meat, unless you know a good butcher shop near you, or your husband is a hunter like mine is.
Mouth Watering Venison Roast
- 3-4 lb venison cut into cubes
- 1/2 cup olive oil
- 2 large onion diced
- 2 lemons sliced in quarters
- 1/2 cup white wine
- 1/2 tsp paprika
- 3 bay leaves
- 5 cloves garlic minced
- 1 Tbsp salt
- 1 Tbsp black pepper
- Mix together 2 gallons of water and 6 Tbsp of salt in a large pot or any food container and place the deer meat in it, add some ice on top and cover with lid. Place it in the refrigerator for 24 hours.
- Preheat oven to 380 degrees F.
- Heat the oil in the roasting pan over medium heat. Add diced onion and sauté until nice and golden.
- Add lemon and cook for 1 minute, stirring frequently.
- Place the venison into the roasting pan, add white wine and cook for about 2-3 minutes on each side.
- Remove from the heat. Add paprika, bay leaf, garlic, salt and pepper, and mix well with spatula.
- Place the roasting pan into preheated oven and cook for 2 1/2 hours.