Roast Duck – Seasoned and Stuffed

This Roast Duck is Fantastic

Here’s a Roast Duck recipe that I would highly recommend.  It’s very easy to prepare and the taste is out of this world.  I stuff the duck with a wonderful array of aromatic flavors that completely permeates the breast from the inside out when it marinates and bakes and I Salt the outside with Kosher and Smoked Paprika, leaving you with an irresistible taste and an unforgettable experience.

 

Cantonese Roast Duck

If you are looking for more of an Oriental Style recipe, like a Cantonese or Peking Duck recipe, just follow my Cantonese Chicken recipe.  It’s the exact same recipe that P.F. Chang’s uses on their Cantonese Duck and Chicken recipes.  I also have recipes for Beer Can Chicken, a Tin Can Chicken Brine and a tutorial to teach you How to Carve Whole Poultry.

In the meantime, take a look at this Roast Duck recipe and the video tutorial I’ve prepared for you down below and be sure to comment and share with your friends.

Roast Duck Ingredients:

1 Duck, at room temperature

Filling
1 tbsp Kosher Salt
1 tsp Ground Sage
3 Garlic Cloves, crushed
2 Sprigs Fresh Rosemary
1 Bunch Green Onion

Rub & Basting
1 tsp White Vinegar
1 tsp Honey

1 tbsp Kosher Salt
1 tsp Smoked Paprika

Bake at 350 degrees f. for 1 hour and 30 minutes and your Roast Duck will be perfect.

Garlic Crusted Rack of Lamb

The Best Rack of Lamb

This Garlic Crusted Rack of Lamb is really amazing.  The “ooh and ah” effect is perfect and the taste of each bite is incredible.  In my opinion, this recipe should go down in history as a holiday favorite for everyone, because it’s simply that good.  I’ve had Lamb in Indian Restaurants, Steak Houses and homemade Mutton Stew, when I lived on the Reservation.  But I can tell you, with this recipe, that it is hands down the best and you really couldn’t ask for a better tasting Rack of Lamb.

How I make this Rack of Lamb

I’ve designed this recipe with the best of two worlds, combining both the Garlic and Rosemary recipe with a Honey Dijon Mustard Glaze with a hint of Horseradish.  This way you’ve through and through flavor that penetrates the lamb after the sear as it roasts in the oven.  Believe it or not, total prep and cook time only takes 15 to 20 minutes and this dish can be served for Christmas, Easter or any run of the week dinner.  Just be sure, if it’s date night, that you make him or her think you slaved for hours on this dish so that you’re truly appreciated.

Be sure to check out my other Lamb recipes; Lamb Chops & my Mint Panko Rack of Lamb.  Both recipes are, as always, incredible.

Garlic Crusted Rack of Lamb Ingredients:

1 Rack of Lamb, 2 to 3 lbs
Kosher Salt and Pepper on all sides of the lamb
2 tbsp of Butter, for searing

Marinade Mix
1 tbsp Honey
1 tbsp Dijon Mustard
1 tbsp Horseradish

Topping
4 Garlic Cloves, sliced
2 stems of fresh Rosemary leaves

Sear with butter over medium heat for approximately 2 minutes on each side of the rack of lamb.  Add and brush the Honey Dijon Mustard marinade mix on the top of the lamb meat, then add the Garlic and Rosemary leaves.  Bake at 450 degrees f. for 10 minutes and serve this Garlic Crusted Rack of Lamb with your favorite sides.

Thai Red Curry Shrimp – Spicy Prawns Recipe

Thai Red Curry Shrimp Main pic

This Thai Red Curry Shrimp recipe was just the thing I needed to film this week. With Independence day just around the corner, I thought a spin on the traditional “Shrimp on the Barbee” was in order.  Though I pan fry in this video recipe, there’s no reason why you couldn’t take these straight to the grill after the Prawns are marinated.

I lucked out at the super market when I found these whole jumbo shrimp with heads.  That’s not normally how I buy them.  But they give that Awe and Wow effect when they’re served this way.  And just so you know, you don’t have to have whole jumbo’s .  Just use what you’ve got and what’s available.

Also, if curry and/or spicy shrimp recipes are you’re thing, you might want to check out the Curry Chicken Salad and the Firecracker Shrimp recipes I’ve listed below!

CLICK HERE for Curry Chicken Salad
CLICK HERE for Firecracker Shrimp

Thai Red Curry Shrimp Ingredients:

1 lbs Jumbo Shrimp, Whole (8 to 10)

MARINADE
2 Garlic Cloves, chopped
2 tbsp Thai Red Curry Paste
1/4 cup Fish Sauce
1 Lime, juiced
1 tsp Kosher Salt

Splash of Sherry or White Wine when cooking the shrimp (about 2 tbsp)

Topping
3 tbsp Butter, melted
2 tbsp Thai Red Curry Paste
1 tsp Fresh Thai Basil, chopped
1/2 tsp Red Chili Flakes

For the Topping, combine the melted butter with the curry paste, add a pinch of Kosher salt, the Chili flakes and chopped Basil.


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