During these chilly winter months, what’s better than curling up in your favorite wool sweater at a cozy bar and sipping on a mug of mulled wine? Nothing, in…
Yield6 servings
INGREDIENTS
- ½ cup red wine
- 1 tablespoon chili oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 orange, juiced, rind cut into strips
- 4 whole duck breasts, skin and fat removed
- Olive oil
- 2 tablespoons sliced chives, for garnish
PREPARATION
In a large freezer bag, combine wine, chili oil, Worcestershire sauce, soy sauce, orange juice and orange rind. Mix well and add duck breasts. Seal bag and mix again. Refrigerate for at least 1 hour or up to 24 hours.
Remove duck from marinade and shake off excess liquid. Heat and lightly oil a grill, ridged skillet or heavy flat skillet. Cook duck breasts to taste, turning frequently, 10 to 15 minutes. If desired, cooked breasts may be wrapped in foil and held for 10 minutes until serving.
To serve, thinly slice breasts diagonally and arrange on a serving plate. Pour any juices in pan or foil on top. Garnish with chives, and serve.
BY: NIGELLA LAWSON
***Grabbed from: http://cooking.nytimes.com/recipes/8923-wine-stewed-prunes-and-mascarpone
Along with “What’s your favorite wine?” and “Is wine X still any good?, ” wine-and-food pairings are among the things that wine writers get asked about most.
In these instances,…
You’ve bought the flowers, got the card and booked the table. But now the fun starts – how to impress your other half and work your way through…
Your team has busted their humps for you all year and now it's time to recognize them with a bottle of wine. There's a bottle for every occasion so just…
Good news: When matching food and wine, you don’t have to learn complicated systems for selecting the right wine to enhance the food on the table. This is…
A recipe that calls for wine may create doubt for home cooks who don’t know the fruit of the vine all that well. Will you ruin your chicken dish if…