French Recipes (Most Popular)
Pekin ducks, also called Long Island ducks, are the only choice in most supermarkets. Almost always sold frozen, the duck must defrost in the refrigerator for at least one day before cooking. To feed six people, steam one duck after the other and then roast all the pieces together in an oversized roasting pan or a large jelly-roll pan.
Fine dining without the health or financial guilt. I put this together to satisfy the steakhouse craving, delivering all the flavor without the excessive fat. I know everything is in grams, they are easiest to work with in the kitchen if you have a scale, and make baking far more consistent.Submitted by RAINMANJA
I adapted this recipe from Cooking Light after my daughter was diagnosed with allergies to gluten, soy and dairy. The original recipe called for 3/4 cup of egg substitute, which I never have on hand.
This recipe is great served with rice and broccoli.
Why no category for Lamb? I had to fit this into the "Beef & Pork" because there is no appropriate category. Also, I had to guess at some of the ingredients entered, as there was no exact correllation in the SparkPeople database. However, I think I came pretty close. Enjoy - this is great stuff!Submitted by WATERN2WINE