Roasted Duck with Cranberry Apricot Port Wine Glaze
Roast duck as demonstrated in video above in center rack. Add 2 cups of hot tap water to pan with the duck. Add high quality sausage to pan after two hours of the duck roasting (3 hours total cooking time). Glaze duck twice at 10 and 5 minutes before finishing time.
In saucepan place 1/2 cup of water, two tablespoons of diced cranberries and two tablespoons of honey. Reduce on a low flame and reduce to half the volume. Add 1 cup of high quality apricot preserves, a dash of worcestershire sauce and 1/2 cup of port wine. Reduce on low heat until 3/4 of the volume. Stir often to prevent burning.
Spoon on the last 10 minutes of the duck cooking. Put one last coat on 5 minutes before duck is done.
Rosemary Pumpkin Soup
2 lbs of cubed pumpkin (one inch cubes)
3-4 leeks (white part only)
4 cups of water
1 cup of sweet sherry
Salt and pepper to taste
1 cup of sour cream
2 tablespoons of maple syrup (optional)
2 teaspoons of fresh copped rosemary
Place pumpkin,leek, rosemary and water in large pan. Cook until tender on a low to medium heat. Blend with a hand blender in the pan until smooth and add the remainder of the ingredients. Let flavors develop on a low flame for 10 minutes. Add chicken broth or hot tap water to thin soup if desired. Taste and adjust flavor with salt and pepper.
Orange Sesame Rice
Boil 2 cups of water and add 1 cup of rice and 1 tablespoon of orange zest, a tablespoon of juice from the orange, and several sprigs of thyme. Reduce heat to low, cover and let simmer for about 1/2 hour. When water is absorbed, add 1 tablespoon of toasted sesame oil and salt and fresh cracked pepper to taste. Remove stems from thyme, leave the tiny leaves in the rice.