telecare recipes

As Prepared on ‘TELECARE TV 2008 Telethon with Msgr. Jim Vlaun’

DUCK LIMONCELLO
Makes four servings

From George Hirsch Living it UP! TV Series

www.georgehirschliving.com

Pre preparation: 24 hours to dry cure
Total Cooking time: approximately two hours

To Dry Cure Duck 24 Hours Before Serving:
2 Tablespoons kosher salt, or non-iodized
2 Tablespoons sugar
1 Tablespoon fresh grated lemon zest
2 Tablespoons Vodka
1 Tablespoon black peppercorns crushed  4 cloves garlic thinly sliced
4 sprigs fresh thyme 2 bay leaves crushed
Cover the duck legs with all the spices, garlic and herbs and dry marinate for 24 hours.  Rinse the legs under cold running water to remove salt and all evidence of the spices. Pat duck dry with paper towels.

To Cook Duck:
1 duck, cut into four pieces (two breasts, two leg & thighs)
2 tablespoons olive oil
8 cipollini onions; or one sweet onion, cut into eight pieces
2 Tablespoons parsley chopped
2 teaspoons each sage, rosemary, thyme
Juice from 1/4 lemon
1 Tablespoon balsamic vinegar
1 cup canned peeled tomatoes, cut into pieces
1 cup chicken broth
2 ounces liqueur lemonchello

With a sharp knife, score the skin of the duck breast crosswise four to five times 1/4 inch deep.

Pre heat a shallow non stick oven proof braising pan on medium high heat; add olive oil and brown duck for approximately 10 minutes on each side or until brown. Remove duck breast when brown, cool and reserve in refrigerator. Drain the excess duck fat in the pan.

Place duck legs in a 250-degree oven for 1 1/2 hours.

Remove the pan from the oven, drain excess fat and place back on the stove on a low temperature.

Add onions, sage, rosemary, parsley, and thyme. When onions are a light brown, top with lemon juice, balsamic vinegar and tomatoes. Add chicken broth and cook at a gentle temperature for one and a half hours.

Remove duck skin and fat from breasts. Place duck breasts back into pan to reheat 8-10 minutes before finished. The time will depend on desired doneness.

Remove legs with thighs and breasts, place on a warm platter. Increase temperature of pan to reduce remaining juices until it begins to slightly thicken.
Add lemonchello

Slice the duck breasts into 4-5 pieces on a slight angle. Serve half duck breast with either leg or thigh. Top duck with sauce and serve.

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Prepared on ‘Good News with Msgr. Jim Vlaun’, TELECARE TV

The aroma of a roasting chicken brings back many memories for me, my nana's comfort food. This tasty spin on a roasted chicken will have you watching the oven door with anticipation. Enjoy!

Potted Chicken w/ Roast Vegetables

From George Hirsch Living it UP!
www.georgehirschliving.com

Makes four servings

One 3 pound Chicken
4 fresh sage leaves, chopped
4 fresh shallots, rough chopped
3 baby artichokes, quartered
1/2 fresh fennel bulb, cut into small slices
1 Tablespoon Olive Oil
Fresh Ground Black Pepper
1/4 cup white wine
1 cup Chicken Broth

Pre heat oven to 350 degrees.

Wash, dry and truss (tie up or have butcher prepare) chicken. Place chicken on a rack into a deep roasting or braising pan. Season chicken with sage and black pepper. Roast chicken for 25 minutes uncovered until it becomes a light brown color.

Pre heat a large sauté pan. Add olive oil, shallots, artichokes and fennel. Stir occasionally until the vegetables begin to get a golden color. Add white wine, cook for one minute, lower temperature and add chicken broth. Simmer vegetables and broth for two minutes.

Remove chicken from the oven. Pour vegetable and broth mixture over chicken. Cover chicken tightly with a lid or use foil. Place chicken back into oven for 25 additional minutes.

Remove chicken from oven. Allow chicken to rest for 20 minutes before carving. Cut up chicken into servings, spoon broth and vegetables over chicken and serve.

Optional: Serve chicken with roasted root vegetables

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