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More links for my references:
How to bone a duck for stuffing -- very useful, as it does not require slitting the duck open, which is what everyone else does.
A couple recipes for the sides:
Pan-Fried Brussels Sprouts with Green Grapes, Toasted Walnuts, and Fig Preserves
16 oz brussels sprouts, trimmed and halved
1/2 cup walnut halves, toasted and then chopped
15 large seedless green grapes, quartered
2 tbsp fresh, chopped mint leaves
1 tbsp canola oil
1 tbsp unsalted butte
r generous pinch of salt
2 tbsp fig preserves
In a large, heavy-bottomed skillet, toast the walnuts over high heat until lightly browned, being careful not to burn. (Time will vary. You¡¯ll be able to tell when they start crackling a little and smell toasty. Toss them a few times in the pan to make sure both sides are toasted.) Cool and then chop and set aside.
In that same large skillet, melt canola oil and butter over medium-high heat, and throw in a generous pinch of salt. Add the sprouts, cut-side down, and cook without stirring until nicely browned, about 5-6 minutes. Toss the sprouts to get some browning on the rest of them and fry another couple of minutes until cooked through. Note: Larger sprouts will require a bit longer to cook. You want them to be tender enough to easily pierce with a fork.
Reduce heat to medium. Add grapes, mint, fig preserves, and walnuts, and gently stir until everything is coated. Heat until mint wilts and grapes are warmed through, 2-3 minutes. Serve immediately.
Roasted Kabocha Squash with Cumin Salt
1 teaspoon cumin seeds,toasted 1 minute in a dry skillet
1 bay leaf
1/4 teaspoon smoked paprika (pimenton) or regular paprika
2 teaspoons packed brown sugar
1 teaspoon sea salt
1 kabocha squash (about 2 1/2 pounds), partially peeled, seeded, cut into 1-inch chunks
1 tablespoon olive oil
PreparationHeat oven to 375F. Combine cumin seeds with bay leaf and paprika in a spice mill or clean coffee grinder and process briefly. Add sugar and salt and process to combine. Set aside. Toss squash with oil, then cumin mixture. Spread on 2 baking sheets and roast until tender, about 25 minutes.
How to bone a duck for stuffing -- very useful, as it does not require slitting the duck open, which is what everyone else does.
A couple recipes for the sides:
Pan-Fried Brussels Sprouts with Green Grapes, Toasted Walnuts, and Fig Preserves
16 oz brussels sprouts, trimmed and halved
1/2 cup walnut halves, toasted and then chopped
15 large seedless green grapes, quartered
2 tbsp fresh, chopped mint leaves
1 tbsp canola oil
1 tbsp unsalted butte
r generous pinch of salt
2 tbsp fig preserves
In a large, heavy-bottomed skillet, toast the walnuts over high heat until lightly browned, being careful not to burn. (Time will vary. You¡¯ll be able to tell when they start crackling a little and smell toasty. Toss them a few times in the pan to make sure both sides are toasted.) Cool and then chop and set aside.
In that same large skillet, melt canola oil and butter over medium-high heat, and throw in a generous pinch of salt. Add the sprouts, cut-side down, and cook without stirring until nicely browned, about 5-6 minutes. Toss the sprouts to get some browning on the rest of them and fry another couple of minutes until cooked through. Note: Larger sprouts will require a bit longer to cook. You want them to be tender enough to easily pierce with a fork.
Reduce heat to medium. Add grapes, mint, fig preserves, and walnuts, and gently stir until everything is coated. Heat until mint wilts and grapes are warmed through, 2-3 minutes. Serve immediately.
Roasted Kabocha Squash with Cumin Salt
1 teaspoon cumin seeds,toasted 1 minute in a dry skillet
1 bay leaf
1/4 teaspoon smoked paprika (pimenton) or regular paprika
2 teaspoons packed brown sugar
1 teaspoon sea salt
1 kabocha squash (about 2 1/2 pounds), partially peeled, seeded, cut into 1-inch chunks
1 tablespoon olive oil
PreparationHeat oven to 375F. Combine cumin seeds with bay leaf and paprika in a spice mill or clean coffee grinder and process briefly. Add sugar and salt and process to combine. Set aside. Toss squash with oil, then cumin mixture. Spread on 2 baking sheets and roast until tender, about 25 minutes.