You might need to buy:
- sugar
- goat cheese
- olive oil
- balsamic vinegar
- minced basil leaves
- Freshly ground black pepper
You might need to buy:
- For the crostini:
- thin slices baguette or other crusty bread
- Olive oil
- For the mushroom spread:
- fresh thyme leaves
- coarse salt
serves 16
You might need to buy:
- For the cupcakes:
- cake flour
- baking powder
- salt
- sugar
- Zest of 1 lemon
- vanilla extract
- lemon juice
- fresh blueberries
- For the frosting:
- cream cheese
- freshly squeezed lemon juice
- Zest of 1 large lemon
You might need to buy:
- butter
- fresh thyme leaves
- sugar
- salt
- ground pepper
- *optional 4 tablespoons white wine
- Ricotta cheese
- egg
- Parmesan cheese
serves 8
You might need to buy:
- garlic cloves
- sugar
- Coarse salt and freshly ground pepper
- extra-virgin olive oil
- thyme
- marjoram
- water
- Baking soda
- basil
- pine nuts
- lemon
serves 4
You might need to buy:
- Salt and freshly ground pepper
- water
- coriander seeds
- soy sauce
- all-purpose flour
- Preheat the oven to 325°. Prick the duck all over with a sharp knife. Season the cavity with salt and pepper and stuff it with the orange and lemon wedges.
- Transfer the duck to a work surface. Increase the oven temperature to 350°. Strain the pan juices into a medium bowl and skim off the fat. Return the duck to the roasting pan and prick it all over a second time. Roast uncovered for 1 hour.
- Transfer the duck to a carving board and let rest for 10 minutes. Carve the duck and serve with the citrus sauce.
- Serve With <a title='Serve this Shiitake Sticky Rice recipe with' href="/recipes/shiitake-sticky-rice">Shiitake Sticky Rice</a>.
serves 4
You might need to buy:
- fresh ricotta cheese
- balsamic reduction
- fresh mint
ready in about 40 minutes;
serves 4
You might need to buy:
- baby spinach leaves
You might need to buy:
- haddock fillets
- unsalted butter
- breadcrumbs
- Zest from 1 lemon
- Kosher salt
- Dijon mustard