Tonight’s Menu

The Wife signed me up to cook a fancy French dinner for her friends. So here’s what I’m going to attempt to make Saturday. I expect I’ll put at least as much work into this as I did for Thanksgiving dinner. But it’s good to stretch one’s skills and abilities. Here goes:

Canard a L’Orange
Brine 5 lb. duckling for 12 or more hours in salt water with, lemon juice, and garlic. Pre-heat 3 flat knives (ordinary knives will do; knives must be all metal, no plastic or ceramic at all). Puncture skin of duckling over entire body with small holes. Break legs of duckling from torso, pull back and tie together with twine. Extend wings until ligaments pop. Dry-rub duck with salt, pepper, thyme, and garlic powder, getting as much spice as possible underneath skin. Using hot pads, insert knives into cavity of duck. Core and quarter, but do not peel, 2 or 3 apples (depending on size) Insert apple pieces into duck’s body cavity. Place in pan breast side up and close cavity with cooking twine. Cover breast with bacon strips. Reduce heat from 450 to 350 degrees immediately upon putting bird in oven; roast for 1 hour. Remove bacon strips, brush with orange sauce (below). Re-brush every 10 minutes until done. For ducklings of different size, add or subtract 20 minutes of roasting time per pound. Remove apples from duckling and discard. Set bird on on heated platter for 5-10 minutes before serving with orange sauce on the side.

Orange sauce:
In small saucepan, heat 6 ounces of frozen orange juice concentrate, ½ tsp. ginger, ¾ tsp. mustard, ½ tsp. salt and garlic to taste to boiling. After basting duck (above), combine 1/4 cup cold water and cornstarch, and add to remaining orange sauce. Cook on low heat until sauce thickens, stirring constantly.

Broccoli in Sauce Versailles:
In a small saucepan, boil down 2 chopped shallots in 1 cup white wine. Reduce heat and continue cooking, stirring occasionally, for 15 minutes. Allow to cool. Stir in parsley, dill weed and ¼ cup (half stick) room temperature butter, stirring over low heat but not to boil. Finish with a pinch of salt. Steam broccoli until tender and bright green. Drizzle sauce on broccoli, serve warm.

Couscous Jardain Moracain:
Boil 8 oz. plain couscous in in water and butter until liquid is gone. Finely chop fresh parsley, 2 radishes, 2 oz. baby carrots, 2 oz. raw almonds or peanuts, 4 oz. raisins, 3-4 green onions, and 1 clove garlic. In large bowl, combine 6 oz. plain yogurt, 2 tbsp. olive oil, 1 tbsp. honey, 2 tbsp. lemon juice, salt, and pepper. Mix couscous and chopped additions. Chill well before serving.

Torte Iver Chocolat:
Mix together 1 cup flour, ¼ tsp. salt, ½ cup chilled butter, and 4 ½ oz. cream cheese, until dough becomes pasty. Wrap in foil, refrigerate for at least 12 hours. Roll to less than ½ inch thickness, adding as little flour as possible. Spread over pie tin. Bake at 450 degrees for 12 minutes. Crust may cool while filling is prepared. Mix 1 cup white sugar, ½ cup flour, ½ tsp. salt, and 2 cups milk in double boiler over – not in – boiling water. Add in mixture until mixture thickens. Beat 3 egg yolks in mixing bowl. Pour half of hot mixture into eggs. Stir until smooth. Add remainder of mixture, return to double boiler, cook until thick. Remove from heat and add 2 tbsp. butter, 2 oz. unsweetened chocolate, 2 tbsp. Kaluha, 2 tsp. rum, and 2 tsp. vanilla. Stir mixture until ingredients blend. Allow to cool slightly, and pour in to baked pie crust. Refrigerate 2-3 hours before serving with fresh whipped cream.