RHUBARB SAUCE II
Serve warm over vanilla ice cream, or serve on the side with Rhubarb Muffins.
Provided by Michele O'Sullivan
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- In large skillet, melt butter over high heat. Stir in rhubarb and sugar and continue to cook, stirring constantly, until tender, 5 to 10 minutes. Serve warm.
Nutrition Facts : Calories 144.6 calories, Carbohydrate 31.5 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 1.2 g, Protein 0.3 g, SaturatedFat 1.8 g, Sodium 1 mg, Sugar 30 g
CRISP-TENDER ROAST DUCK WITH CHERRY-ROSEMARY SAUCE
Steps:
- Preheat the oven to 300 degrees F.
- Rinse the duck inside and out and pat dry. Trim any excess fat from the neck and cavity, snip off wingtips and discard. Mix 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl, and sprinkle the bird inside and out. Using a paring knife, make dozens of slits through the skin and fat (taking care not to pierce the meat) all over both sides and all parts of the bird.
- Put the duck breast-side up on a rack in a roasting pan and roast for 1 hour. Take the bird out of the oven, transfer to a platter and carefully drain the fat from the pan into a measuring cup (you'll end up getting 2 to 3 cups). Return the duck to the pan, prick with the knife again, turn it breast-side down and roast another hour. Repeat each hour, roasting the duck for a total of 4 1/2 hours.
- While the duck cooks, make the sauce: In a small saucepan, heat 1 tablespoon duck fat over medium heat and cook the shallots until soft, about 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the cherries, stock, preserves, honey and rosemary, and simmer until slightly thickened, about 10 minutes. Remove from the heat, add the lemon juice, swirl in the butter and taste for salt and pepper. Set aside until the duck is finished.
- After 4 1/2 hours of roasting, turn the oven temperature up to 350 degrees F, prick the duck skin one last time, salt the skin again and return bird to the oven, breast-side up. Roast for 30 minutes until the skin is nicely browned.
- Remove from the oven, tent with foil and let rest for 20 minutes. Gently reheat the sauce over low heat. Carve the duck, put the pieces on a serving platter and serve with sauce.
DUCK IN HONEY AND SAGE SAUCE WITH RHUBARB RELISH
This dish is lovely with its subtle honey, lemon and sage flavours. The rhubarb relish is a wonderful accompaniment. Minted new potatoes and green peas are a good addition. I hope you will like it.
Provided by MarieRynr
Categories Duck Breasts
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the relish, place the onion, rhubarb, currants, sugar and water into a saucepan and simmer 30 minutes until tender.
- Stir in the balsamic vinegar and cool.
- Melt the butter in a skillet and lightly fry the duck pieces on both sides.
- Add the shallots and cook until soft.
- Carefully remove the duck pieces and keep warm.
- Strain off any excess fat.
- Add the wine to the shallots and bring to the boil; stirring, then add the honey and lemon juice.
- Stir until the honey has dissolved, then add the sage, lemon rind and seasoning.
- Stir in the cream and heat through thoroughly.
- Return the duck pieces to the skillet, cover and simmer very gently for 15 minutes, or until tender.
- Place the duck pieces on a warm serving dish.
- Remove the lemon rind from the sauce and spoon over duck pieces.
- Serve garnished with the rhubarb relish and accompanied by minted new potatoes and green peas.
Nutrition Facts : Calories 960.4, Fat 59.8, SaturatedFat 28.1, Cholesterol 438.4, Sodium 334.1, Carbohydrate 41.2, Fiber 2, Sugar 32.9, Protein 61.7
RHUBARB-SOY MARINATED DUCK WITH RHUBARB COMPOTE
Provided by Molly O'Neill
Categories dinner, main course
Time 1h30m
Yield Four servings
Number Of Ingredients 6
Steps:
- Place the rhubarb, soy sauce and ginger in a small saucepan over medium-high heat. Bring to a boil. Reduce heat and simmer for 8 minutes. Strain. Place half of the soy mixture in a shallow glass or ceramic dish. Add the duck breasts and marinate for 1 hour, turning the breasts from time to time.
- Heat the oil in a medium-size cast-iron or nonstick skillet over medium-high heat. Add the duck and sear until well browned but medium rare in the center, about 4 minutes per side. Remove from the skillet and keep warm. Add the remaining soy mixture to the skillet and deglaze the pan.
- Cut the breasts on the diagonal into thin slices. Fan the slices out on each of 4 plates and spoon the sauce over them. Divide the compote among the plates and serve immediately.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 1 gram, Sodium 1185 milligrams, Sugar 1 gram
SHERRY'S INFAMOUS 4 HOUR CHUCK ROAST WITH VEGGIES
I learned this recipe from an old friend's mother about 15 years ago. I was over for supper one night and this is what she made. I fell in love with the recipe and had to have it. I have put my own spin on things to perfect this basic winter recipe. (Unfortunately for me, I recently became a vegan...but my family eats it up!) It's delicious!
Provided by Sherry32
Categories Stew
Time 4h20m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Start with olive oil in the dutch oven on medium heat. Salt and pepper both sides of meat. Once oil starts to ribbon, sear meat on both sides-about 3-4 minutes each side and remove to a plate to rest. In same pot, cook carrots over medium heat until they begin to brown and are just fork tender. Remove carrots to bowl. Replace meat to pot and cover with cold water-just enough to cover the top. Add bullion, rosemary, and bay leaf and cover. Place in 350 degree oven for 3 hours. Remove from oven and add all veggies to the pot with the meat. Return pot to oven for remaining hour or until potatoes are cooked completely. Remove from oven and take lid off. Remove bay leaf.
- Most of the time I take the meat and veggies out to a bowl and make a gravy with the juice. (4 tablespoons water to 4 tablespoons flour-whisk until no lumps and add to juices over meduim flame until it thickens. Add salt and Pepper to taste.).
- Serve with crusty bread.
Nutrition Facts : Calories 644.2, Fat 25, SaturatedFat 10.1, Cholesterol 225.3, Sodium 1615.7, Carbohydrate 29.7, Fiber 4.3, Sugar 6.1, Protein 76.2
RHUBARB SAUCE
There are so many ways to use this Rhubarb Sauce! From meats and poultry to desserts, this sauce is pure awesome sauce. If you're unfamiliar with rhubarb, it varies in sweetness. So make sure to add sugar to taste in our Rhubarb Sauce recipe. Consider adding ground cinnamon-we think it adds a nice layer of flavor to the Rhubarb Sauce.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, heat sugar and water to boiling, stirring occasionally. Stir in rhubarb; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is tender and slightly transparent.
- Stir in cinnamon. Serve sauce warm or chilled.
Nutrition Facts : Calories 80, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (about 1/2 cup), Sodium 0 mg, Sugar 17 g, TransFat 0 g
GRESSINGHAM DUCK BREAST WITH RHUBARB SAUCE
Steps:
- 1. Preheat the oven to 180°C / 350°F / gas mark 4. With a sharp knife, cut the breasts and legs from the ducks. Keep the legs for another dish.
- 2. Put the carcasses in a roasting tin and cook in the oven for 1 - 1 1/2 hours, until brown. Remove the browned carcasses.
- 3. Put the roasting tin containing the meat juices over a medium heat and stir in the red wine for the rhubarb sauce. Bring to a boil and reduce until the liquid is syrupy.
- 4. To make the duck stock, heat a little olive oil in a heavy-bottomed pan and fry the carrots and celery until light brown. Add the onions and garlic and cook, stirring, until golden brown, then add the duck carcasses and cover with water. Bring to a boil and simmer for 4 hours, skimming off any scum that rises to the surface.
- 5. Strain the stock into a clean saucepan. Bring to a boil and reduce until it is thick enough to coat the back of a spoon.
- 6. Preheat the oven to 200°C / 400°F / gas mark 6. Season the duck breasts. Heat a little olive oil in a very hot frying pan and quickly sear the breasts until golden on both sides, then roast in the hot oven for approximately 10 minutes. Rest the meat for 5 minutes.
- 7. Meanwhile, to make the rhubarb sauce, poach the rhubarb in 565ml (1 pint) water with the sugar, vanilla seeds, star anise and cinnamon until the rhubarb is tender but still chunky. Remove the whole spices and gently stir in 140ml (1/4 pint) reduced duck stock and the red wine reduction.
- 8. Thinly slice the duck breasts and spoon around the rhubarb sauce.
RHUBARB-CHERRY SAUCE
This recipe, courtesy of Emeril Lagasse, is used to make his Turkey Roulade with Wild Rice and Rhubarb-Cherry Stuffing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes 3 cups
Number Of Ingredients 11
Steps:
- In a small saucepan, heat port over medium-high heat until hot. Remove from heat, add cherries, and cover; let stand 15 minutes.
- Heat olive oil in a medium skillet over medium-high heat. Add shallots and cook, stirring, until translucent, 2 to 3 minutes. Add rhubarb and cook, stirring, 3 to 4 minutes. Transfer mixture to a large bowl; set aside.
- Add cherry-port mixture to skillet and let simmer for 1 minute. Add chicken stock, thyme, pepper, salt, and cloves; simmer until reduced by one-third. Whisk in butter, a few cubes at a time, making sure each addition is fully incorporated before adding the next. Return rhubarb mixture to skillet and let simmer for 1 minute. Serve immediately.
CHERRY RHUBARB CRUNCH
My husband's grandmother gave me this recipe, along with a bundle of rhubarb, when we were first married. I had never cared for rhubarb, but after trying this dessert, I changed my mind. Now my children dig in, too! -Sharon Wasikowski, Middleville, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 15 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, combine oats, brown sugar, flour and salt; stir well. Cut in butter until crumbly. Pat 2 cups of mixture into a greased 13x9-in. baking dish; cover with rhubarb. , In a saucepan, combine sugar and cornstarch. Stir in water; cook until mixture is thickened and clear. Stir in extract and cherry filling; spoon over rhubarb. Combine nuts with reserved crumb mixture; sprinkle over cherries. Bake until filling is bubbly and topping is lightly browned, 40-45 minutes. If desired, serve with ice cream.
Nutrition Facts : Calories 294 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 116mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 2g fiber), Protein 3g protein.
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