(no subject)
I met the titans again, outside of the Nexus. It was interesting, Terra seem like a nice girl. Aqualad - he reminds me a bit of Slizzath in looks, but he's not as creepy.
We made quite a mess in the mall, I wonder why people weren't upset about the mess?
oh well, I found a few nice recipe books while we were out getting clothing, I hope Aristole doesn't mind.
1 1/2 tablespoons honey
8 ripe black plums, halved, pitted
2 fresh rosemary sprigs
1 cup ruby port
1 tablespoon butter
4 muscovy duck breasts
1. Heat honey in heavy large skillet over medium heat until bubbles form.
2. Add plums, cut side down and cook unti light brown, rearranging plums occasionally to cook evenly and adding water by tablespoonfuls as needed to prevent burning, about 8 minutes.
3. Turn plums over. Tuck rosemary sprigs between plums.
4. Cook 3 minutes.
5. Transfer plums to a plate. Add port to skillet and simmer until sauce is reduced to 2/3 cup, stirring and scraping up any browned bits, about 3 more minutes.
6. Mix in butter. Season to taste with salt and pepper.
7. Return plums to skillet. (Can be prepared 4 hours ahead, letting stand at room temperature.).
8. Using shapr kinife, score duck skin every 3/4 inch on diagonal, cutting almost throught to meat. repeat in opposite direction, creating 3/4 inch diamond pattern.
9. Sprinkle duck with salt and pepper.
10. Place duck, skin side down in skillet over midium heat; cook until skin is brown and crisp and the fat has rendered, about 9 minutes.
11. Turn duck and cook to desired doneness, about 5 minutes longer for medium-rare.
12. Transfer duck to plate; tent with foil to keep warm. Let rest 5 minutes.
13. Rewarm plums with sauce over medium heat, turning plums occasionally, about 3 minutes. cut duck crosswise into into 1/3 inch slices and fan on plates.
14. Garnish with plum halves; spoon sauce over duck and serve.
doesn't that sound yummy?
We made quite a mess in the mall, I wonder why people weren't upset about the mess?
oh well, I found a few nice recipe books while we were out getting clothing, I hope Aristole doesn't mind.
1 1/2 tablespoons honey
8 ripe black plums, halved, pitted
2 fresh rosemary sprigs
1 cup ruby port
1 tablespoon butter
4 muscovy duck breasts
1. Heat honey in heavy large skillet over medium heat until bubbles form.
2. Add plums, cut side down and cook unti light brown, rearranging plums occasionally to cook evenly and adding water by tablespoonfuls as needed to prevent burning, about 8 minutes.
3. Turn plums over. Tuck rosemary sprigs between plums.
4. Cook 3 minutes.
5. Transfer plums to a plate. Add port to skillet and simmer until sauce is reduced to 2/3 cup, stirring and scraping up any browned bits, about 3 more minutes.
6. Mix in butter. Season to taste with salt and pepper.
7. Return plums to skillet. (Can be prepared 4 hours ahead, letting stand at room temperature.).
8. Using shapr kinife, score duck skin every 3/4 inch on diagonal, cutting almost throught to meat. repeat in opposite direction, creating 3/4 inch diamond pattern.
9. Sprinkle duck with salt and pepper.
10. Place duck, skin side down in skillet over midium heat; cook until skin is brown and crisp and the fat has rendered, about 9 minutes.
11. Turn duck and cook to desired doneness, about 5 minutes longer for medium-rare.
12. Transfer duck to plate; tent with foil to keep warm. Let rest 5 minutes.
13. Rewarm plums with sauce over medium heat, turning plums occasionally, about 3 minutes. cut duck crosswise into into 1/3 inch slices and fan on plates.
14. Garnish with plum halves; spoon sauce over duck and serve.
doesn't that sound yummy?