LETS COOKING RECIPES

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LEFTOVER DUCK : RECIPES : COOKING CHANNEL RECIPE | COO…



Leftover Duck : Recipes : Cooking Channel Recipe | Coo… image

Cooking Channel serves up this Leftover Duck recipe plus many other recipes at CookingChannelTV.com

Provided by Cooking Channel

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 9

1 tablespoon sesame oil
1 clove of garlic (minced)
quarter-sized piece of ginger (minced)
1/2 carrot (grated)
strip of red pepper (chopped)
3 scallions (sliced)
1 egg
1 cup of shredded cooked duck
2 cups of cold, day-old rice

Steps:

  • DUCK-FRIED RICE: This works with either homemade or doggie-bag rice and duck from a Chinese dinner out. Heat 1 tablespoon sesame oil in a wok. Add 1 clove of garlic, minced, a quarter-sized piece of ginger, minced, and cook until fragrant. Add 1/2 carrot, grated, a strip of red pepper, chopped, and 3 scallions, sliced. Break in an egg and cook until it forms curds. Add 1 cup of shredded cooked duck and 2 cups of cold, day-old rice. Heat through and season to taste with soy sauce and pepper flakes. Makes enough for two.
  • SALAD: Toss mixed salad greens with vinaigrette of olive oil, lemon juice, salt and pepper. Divide the greens among plates. Lay a few slices of duck breast on each plate and garnish with a dollop of cherry marmalade next to the duck.
  • ANOTHER SALAD: Take a page from a chicken-salad recipe. Mix diced, smoked duck with diced celery, chopped scallions, roasted and chopped hazelnuts and a little good mayonnaise. Season with salt and pepper and serve as an open-face sandwich.
  • SOUP: Use the duck carcass the same way you would make chicken soup and you'll have, you guessed it, rich duck soup.

MICHIGAN PASTY (MEAT HAND PIE) : RECIPES : COOKING CHANNEL ...



Michigan Pasty (Meat Hand Pie) : Recipes : Cooking Channel ... image

When Cornish miners migrated to Michigan's Upper Peninsula in the 1800's, they brought with them their beloved national dish: the pasty. The Finnish miners that followed adopted these meat pies as their own (easily transportable for long subterranean days!), and the pasty became such a large part of the regional culture that there's an annual pasty festival in early July. In this recipe, beef, rutabaga, carrots, onions and potatoes are essentially steamed within the crimped, D-shaped dough pocket that's slit to allow just enough steam to escape.

Provided by Cooking Channel

Categories     main-dish

Total Time 2 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 6 servings

Number Of Ingredients 13

3 cups all-purpose flour, plus extra for rolling dough
1 cup shortening or lard
Kosher salt
1 cup ice cold water
8 ounces ground beef
4 ounces rutabaga, cut into 1/4-inch dice
1 medium carrot, cut into 1/4-inch dice
1 small yellow onion, finely chopped
1 small russet potato, peeled and cut into 1/4-inch dice
1/4 cup picked fresh parsley leaves, chopped
Freshly ground black pepper
1 egg, whisked
Ketchup, for serving

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Add the flour, shortening and a pinch of salt to a food processor and run the motor until the dough starts to clump together. With the motor running, drizzle in the water. Stop the motor when a ball begins to form. Wrap the dough in plastic and refrigerate for about 1 hour. This step allows the glutens to relax and makes for easier rolling. 
  • Mix together the beef, rutabaga, carrots, onions, potatoes and parsley. Sprinkle with salt and pepper. Set aside until ready to form the pies. 
  • Cut the dough into 6 even pieces, about 5 ounces each, and form into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle. Evenly divide the filling (about 3/4 cup per pastie) on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Slice 3 small slits on top of each pocket. This prevents steam from building up and splitting the dough. Brush the pasties with the egg and bake on the prepared baking sheet until the crust is golden brown and flaky, about 1 hour 15 minutes. Serve with ketchup.

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