Arborio Rice with Thin Baked Breast of Duck in a Tangerine Peanuts Curry Sauce

by Chef Alessandro Dirienzo
(San Diego, California USA)

Well as a 100% Italian/Sicilian chef, I Discovered and built this recipe in Italy few years ago when I was visiting my family in Sicily. Now i live and work in San Diego (California).

One day I was cooking for them and they bring to me a fresh tangerine (mandarino). The challenge said me: "How can I make a dish with this flavored fruit?"

So, this is how I built and made this fabulous recipe, that gives me lot of satisfaction along my clients and my family.

INGREDIENTS: x 4 pp

• 4 breast of duck
• 4 tea cup of arborio rice
• 10 unit of fresh tangerine
• Italian liquor grappa
• 2 coffee spoons of Indian curry (not to spiced)
• 4 coffee spoon of unsalted butter
• 6 coffee spoon of crunch corn flower
• 1/2 bag of fresh basil
• 2 full sliced (julienne) red onions
• 2 spoons of canola olive oil
• 1 gallon of meat stock
• 2 spoons of Parmesan cheese
• 2 unit of Japanese onions( cut them into cubes)
• 2 cups of baked peanuts
• salt
• pepper

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PREPARATION:

The Breast Duck

• Put the breast of duck in a glass form filled with Italian liquor grappa, and let marinated for 6 hours in a fridge.

• Slice and put them in a oven baked sheet for 8 minutes to 350.f for 4 minutes each side (reserve).

The Sauce

• In small pot melt the 3 spoons of butter with the Indian curry, cook medium heat till the sauce become brown. Bring over the fresh tangerine juice, salt and pepper to taste, and let cook till the sauce become a demi glacé (reserve).

The Corn Flower

• In a sauté pan, cut 1 unit of red onions julienne style, cook medium heat till become caramelized. Bring over the flower corn and mix strongly, in the same time bring over the basil, and the peanuts, mix and cook all ingredients well for 10 minutes (reserve).

The Rice

• In a large pan bring over 2 spoons of canola olive oil, and 1 unit of red onions julienne style, and cook medium heat till the onions become gold.

• Bring over the rice and mix till all become brown, start putting over the meat stock any time the rice becomes dry. Few minute after the rice been ready add the sliced breast of duck, the parmesan, the leftover butter and the Japanese onions, mix all ingredients well until be incorporated, about 3 minutes (reserve).

Assemblage

• In a large plate in the middle with a round cutters forms, fill 1/4 with the corn flower first. Add on top the rice with the duck to the end of the cutters forms, assemble all around the sauce and serve hot.

Enjoy!
Chef Alessandro

Mildly Spicy Spaghetti Recipe with Ground Turkey

by Deborah Wellings Rubin
(Voorhees, New Jersey, United States)

This spaghetti recipe really originates from the experience of making pasta gravy in variations stemming from my mother and grandmother's love of cooking and making homemade gravy as well as experimenting with different ingredients.

This is a variation of mild spicy gravy with ground turkey and is easy and absolutely delicious!

Ingredients: serves 3/4

• ¾ pound spaghetti
  
• 1 ½ pound lean ground turkey
  
• 1 28 oz. can crushed tomatoes
  
• ½ cup water
  
• ¼ tsp crushed red pepper
  
• 2 Tbsp fresh basil
  
• 3 cloves garlic
  
• ½ tsp oregano
  
• ½ tsp dried parsley
  
• 1 Tbsp freshly ground black pepper
  
• 1 tsp sugar
  
• 3 bay leaves
  
• 1 Tbsp olive oil
  
• romano cheese

Preparation: easy

1. Cook spaghetti according to directions.

2. In large skillet, heat olive oil for a minute and add garlic. Heat for another minute and add ground turkey.

3. Add oregano, parsley and black pepper. Cook until turkey is browned, about 10 minutes.

4. Add tomatoes, bay leaves, sugar, red pepper and basil. Heat until boiling and simmer for 20/25 minutes.

5. Add to cooked pasta and serve with grated romano cheese.

by
Deborah Wellings Rubin


Attilio's Reply:
Thank You Deborah for this spaghetti recipe twist.