Duck with Pomegranate Couscous Recipe | Quick and Easy
Easy duck recipe for you to enjoy
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Pomegranate-Glazed Chicken | Live
Combat that case of the Mondays by joining executive editor Ann Taylor Pittman in the kitchen today as she shows us how to make (20-minute!) pomegranate-glazed chicken with quinoa pilaf. Here's the recipe:
Feta Stuffed Chicken, CousCous and Winter Salad with Pomegranate and Oranges
A meal you can make in 20 minutes... you can even use a George Foreman grill for this one!
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Want to try it yourself? You can pick up some Persian seasonings here on our website:
Chez Chef Willy Instructional # 6: Magret of Duck with Colorful CousCous
This recipe is the easiest and one of the most appealing that I've presented for you across all of my instructional videos. The duck, couscous, and sweet citrus notes combine to please the the chef as much as the invité! I hope all have enjoyed my videos, It has been a true Pleasure teaching you!
How to Make Lamb Stew with Pomegranate
The perfect meal for the Jewish New Year or any time you want a luscious show-stopper entree. For recipe and more visit TheNosher.com.
Pork Tenderloin with Pomegranate Glaze
Impress your family and guests and tantalize their taste buds with this pomegranate glazed and spice rubbed seared pork tenderloin . POM Wonderful 100% juice takes center stage as it is naturally sweet and tart without any added sugar. It makes the perfect glaze for this seared and spice rubbed pork tenderloin, but also pairs well with other proteins such as chicken, turkey, and beef. Find the complete recipe here:
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Israeli Couscous || Mediterranean Christmas Dinner || Christmas & New Tear 2015 Recipes
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Couscous Israeli style has a rich flavor with some alliaceous scent. Dried apricots and almonds complete the combination.
Israeli Couscous || Gastrolab Mediterranean Christmas Dinner
Ingredients:
400 g. couscous
3 cloves of crushed garlic
100 g.sliced roasted almond
crushed red pepper
200 ml chicken stock
20 g. of pomegranate seeds
100 g dried apricots
olive oil
sea salt
scallions
Preparation
Finely chop the apricots, scallions cut into diagonal strips. Bring a small pot of well-salted water to a boil over high heat. Add the Israeli couscous and cook until cooked through, 6 to 7 minutes. Strain from the water and reserve.
Coat a large saute pan with olive oil. Add the garlic and crushed red pepper and bring to high heat. After a few minutes, add the almonds to toast them in the oil. When the garlic is golden and very aromatic, remove it from the pan and discard it. Add the cooked couscous and chicken stock. Season with salt and cook until the stock has reduced by half. Add the pomegranate seeds, apricots, and scallions. Stir and taste to make sure it is delicious.
Serve hot or at room temperature.
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Fig, Spinach and Duck Salad with an Edible Bowl | Nisbets Recipes
Duck is one of those versatile and indulgent meats perfect for countering the January blues while offering a good source of protein for your health-conscious customers. Further impress your diners by serving this salad in an edible tortilla bowl.
INGREDIENTS
1 duck breast
4 tbsp hoisin Sauce
5g sesame seeds
Tomato and herb tortilla wrap
150g spinach leaves
Oil
1 fig
4 tbsp water
1 red onion
25g sundried tomatoes
80g Black olives
Mexican Marigold / Rosemary
WHAT STEPS DO I FOLLOW?
1. Preheat your oven to 180°C, then season the duck with a generous amount of salt and pepper. Heat a thick-based pan and sear the duck breast until golden.
2. Peel and slice the red onions, then place them into the pan with a little oil and sugar. Stir fry until they’re just browning.
3. Wash your spinach in a colander, tossing it with your hands to ensure coverage. Leave to dry off, then chop the sundried tomatoes into halves and the figs into quarters.
4. Place the tortilla in a deep saucepan, pressing down in the middle to create a bowl shape, and bake in the oven for 7-8 minutes. Allow to cool, then remove from the pan and set aside.
5. To make the dressing, combine the hoisin sauce and water, then add the sesame seeds. Mix well.
6. Arrange the spinach inside the tortilla bowl and add the figs, sundried tomatoes, olives and onions. Cut the duck breast in half and place on top of the salad mixture. Spoon a drizzle of hoisin dressing over the duck and salad.
WHAT EQUIPMENT DO I NEED?
• Hygiplas Anti Microbial High Density Red Chopping Board (F155)
• Hygiplas Anti Microbial High Density Green Chopping Board (F158)
• Hygiplas Anti Microbial High Density Yellow Chopping Board (F156)
• Vogue Colour Coded Yellow Serving Tongs 11” (CB157)
• Vogue Stainless Steel Saucepan 3Ltr (M944)
• Vogue Tri Wall Saute Pan 280mm (GG032)
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Chicken Liver In Pomegranate Molasses
Ingredients:
500 grams chicken liver
1 tablespoon butter
Half onion
4 garlic cloves
1 tablespoon coriander powder
1 tablespoon cumin powder
1 teaspoon dried cumin
1 tablespoon chili powder
2 teaspoons chicken spice
8 tablespoons pomegranate molasses
Parsley for garnish
Pomegranate for garnish
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Tara Kitchen Chicken and Pomegranate Tagine
A healthy and easy chicken and pomegranate tagine recipe with a sweet and tart flavor as well as the unexpected crunch from the fruit.
Red currant glazed lamb steak with couscous with pistachios
Red current with
Sweet and Spicy Jicama Salad | Vegan Recipe
My refreshing Sweet and Spicy Jicama Salad. You can easily make this healthy dish in just a few minutes.
Plus, you can customize it completely to suit your tastes by adding in your favourite protein on top or add more vegetables – this recipe is a good base for you to turn it into your perfect EASY summer dinner! Sweet and Spicy Jicama Salad is a crisp and refreshing salad that goes really well with any Mexican or Asian dish as well.
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Tonight's recipe is simple to make! All you need is the following ingredients:
SWEET & SPICY JICAMA SALAD INGREDIENTS:
• 1 medium jicama, peeled and diced into medium-sized cubes
• 2 Oranges (peeled and segmented)
• 1 onion, cut into julienne
• ½ cup chopped fresh cilantro
• 2 limes, zested & juiced
• 2 tablespoons Extra Virgin Olive Oil
• 1 teaspoon of Aleppo Pepper (Ground)
• 1/2 cup pomegranate seeds.
• Fresh Ground Cracked Pepper
SWEET & SPICY JICAMA SALAD INSTRUCTIONS:
Follow along in the live stream for full recipe instructions or see below.
1. Peel and segment the oranges with a paring knife. Squeeze the empty membranes into a large bowl to release the juices.
2. Whisk the Aleppo Pepper powder, pepper to taste, the olive oil and lime juice into the orange juice. Toss in the orange segments, onion, jicama & pomegranate seeds and chopped cilantro.
3. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes prior to serving.
4. Enjoy!
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All of the recipes I share are low sodium and perfect for people that are trying to reduce sodium in their diet for health & medical reasons. They are also quick, easy and all very tasty!
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How to Cook Moroccan Chickpea Soup with Shredded Duck & Balsamic: Cooking with Kimberly
Web chef, Kimberly Turner, from shares with you How to Cook Moroccan Chickpea Soup with Shredded Duck & Balsamic!
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How To Prepare Duck Breast
FULL RECIPE BELOW
Don't be intimidated when it comes to cooking duck! This easy recipe is the perfect way to get your fill without a super complicated recipe. Follow along as our chef shows you how.
DUCK BREAST RECIPE:
Ingredients
2 5 to 6 oz duck breast halves
2 tbsp chopped shallots
1 tbsp raspberry vinegar
2 oz white wine
1 pint of fresh raspberries
1 tbsp clarified butter
½ oz whole butter
1.5 tbsp honey
1 sprig fresh rosemary
½ cup chicken stock
Preparation
1. Place duck breasts on cutting board and cover them with plastic wrap. Pound lightly to even thickness. Using a sharp knife, gently score skin in diamond pattern (do not cut into the flesh)
2. In a heavy skillet add clarified butter and place over medium high heat. Season duck with salt and pepper. Add duck skin side down to skillet and cook until skin is browned and crisp, about five minutes. Turn duck breast over and add the rosemary sprig to the pan. Reduce heat and cook until brown (can be finished in the oven)
3. Pour all fat from the skillet but 2 tbsp. Add shallots and cook until translucent. Add raspberries, vinegar, white wine, honey and chicken stock. Cook until the liquid reduces by half. Add cold butter and season to taste
4. Slice duck breast into thin slices and serve with the sauce.
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Christmas Dinner Recipes-Roast Goose Recipes-How To Cook Goose # 4
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Lamb Stew with Chickpeas & Pomegranate Molasses | KCTS 9 COOKS
Lamb Stew with Chickpeas & Pomegranate Molasses, by Carol Brooks from Kent, Washington.
Microwavable Couscous & Quinoa with Crispy Trout | Everyday Gourmet S8 E28
As seen on Everyday Gourmet.
Ricotta With Port Wine Syrup With Cherry (Panna Cotta Style) || Mediterranean Christmas Dinner
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Ricotta with Port wine syrup and cherry makes a delicate dessert. Cherries add new accents to the flavor of ricotta.
Ricotta With Port Wine Syrup With Cherry || Gastrolab Mediterranean Christmas Dinner
Ingredients:
250 g. of ricotta
200 g. port wine
50 g. of cane sugar
200 g. of cherry pitted
1 cinnamon stick
1 anise star
Preparation:
Pour wine into saucepan, add: sugar, anise, cinnamon, cherry, and evaporate to a syrupy consistency. Chill. Spread ricotta on plate, pour the syrup with a cherry.
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Lamb Kofta Kebabs | Aaron Craze
Aaron's got a great lamb recipe for you lucky people. Easy to make and amazingly tasty. Minced lamb seasoned with spices, herbs and sweet apricots then griddled over a high heat, laid on a crunchy salad and cooled down with fresh yoghurt and toasted pistachios. All in a soft tortilla wrap. You've got to give this a go!
How do you make your koftas? What's your favourite thing to put in a kebab? Let us know in the description box below.
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Traditional Turkish Gözleme and Chicken Güveç | Turkish Delights With Allegra McEvedy
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Turkish Delights with Allegra McEvedy Episode 2
Chef Allegra McEvedy might be British through and through, but much of her cooking inspiration comes from the Middle East’s rich and exciting cuisine. Part food programme, part travelogue, this mouthwatering series sees her embark on a journey through Turkey to experience the enormous variety of tastes the country has to offer and visit some truly historical sites.
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MasterChef UK, Series 14, Episode 6. Quarter-final, Pie. BBC. 9 Mar 2018
It is the quarter-final, and the six contestants face the Critic's Test. This episode's brief has been set by Jay Rayner. His challenge for the amateur cooks is to make an exceptional pie - it can be any pie they like, sweet or savoury, but they must make their own pastry.
After cooking their dish based on this brief, the contestants stand before Jay and judges John and Gregg to hear what they think of their dish and whether they've managed to rise to the challenge and fulfil the expectations. At the end of this quarter-final the best cooks go through to Knockout Week.
Leg Of Lamb Stuffed with Dates | Everyday Gourmet S6 E74
As seen on Everyday Gourmet.
Harissa Chicken Tray-bake | Jamie Oliver | #QuickandEasyFood
This cracking dish is packed full of flavour and only uses 5 ingredients and is one of the many amazing recipes featured in Jamie’s 5 Ingredients Quick and Easy Food book available here:
Jamie introduces us to the beautiful traditional mediterranean seasoning, Harissa. This rich, spicy and flavoursome paste can turn a normal dish into something extremely special! Jamie combines the Harissa with succulent chicken, vibrant sweet peppers, red onion and tops the dish off with fresh mint. It’s a must try!
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Golden Chicken with Minty Veg |
Lemon Chicken with Smashed Sweet Potato |
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Sorrel Stew | INDIAN RECIPES | WORLD'S FAVORITE RECIPES | HOW TO MAKE
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LIST OF QUICK RECIPES
Almonds, Apple, Apricots, Artichoke, Asparagus, Avocado, Banana, Barbecue, Barliy, Basil, Beans, Beef, Beetroot, Bell Pepper, BHEL, Biscuits, Bitter Gourd, Blackberry, Blueberry, Bread, Broccoli, BROWNIES, Burger, Butter, Cabbage, Cake, Calves, Capsicum, Carrot, Cashew Nuts, Cauliflower, Celery, Chapathi, Cheese, Cheese, Cheese, Cherry, Chicken, Chickpea, Chili, Chocolate, Coconut, Cookies, Corn, Couscous, Crab, Cucumber, Curd, Custard, Dates, Drumstick, Dry Furit, Duck, Dump, Egg, Eggplant, Figs, Fish, Florida, Fudge, Garlic, Ginger, Gooseberry, Granola, Grapefruit, Grapes, Green Gram, Green Peas, Green Pepper, Green Tea, Groundnut, Guava, Hawaiian, Herbs, Honey, Icecream, Ivy Gourd, Jaggery, Jam, Jelly, Kabobs, Kidney bean, Kiwi, Lady Finger, Lamb, Leeks, Lemon, Lentil, Loaf, Lychee, Mango, Meat, Melon, Milk, Minestone, Mint, Mushroom, Mussels, Noodles, Nutmeg, Oats, Okra, Olive Oil, Onion, Orange, Oyster, Pakoda, Paneer, Parsley, Pasta, Pea, Peach, Peanuts, Pear, Pecan, Peper, Pie, Pineapple, Plum, Pork, Potato, Prawn(Shrimp), Pumpkin, Rasberry, Rice, Saffron, Sage, Salad, Salad, Salmon, Salsa, Sausage, Sausage, Shark, Shellfish, Shrimp, Soup, Soya, Spinach, Spinach, Spring Onion, Sprout, Squash, Squid, Squid, Steak, Stew, Strawberries, Tamarind, Tea, Tofu, Tomato, Treacle, Tulsi, Tuna Fish, Turkey, Turmip, Vanilla, Vegetable, Veggie, Vinegar, Walnuts, Watermelon, Wheat, Whole Grains, Whole Wheat, Yam, Yogurt, Zucchini, American Recipes, Chinese Recipes, French Recipes, Indian Recipes, Italian Recipes, Lebanese Recipes, Mexican Recipes, Thai Recipes, Accmpaniment, Beverages, Breakfast Recipes, Dessert Recipes, Main Curse, Salad Recipes, Soup Recipes, Staters, Snack recipes, bakery Recipes, beverages, Canned and frzoen foods, Dairy Products, Noodle Recipes, nuts, sweet recipes, dal Recipes, Breakfast, Chutneys, Dals / Kadhis, Dips & Sauces, Noodles, Pasta, Pickles / Aachar, Pizza, Rice Recipes, Rotis / Parathas, Snacks / Starters, Soups, Stir-fries, Subzis, Sweets
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Braised Quail Epsidode 50
Perfect starter for a dinner party. An easy recipe that is sure to impress