Wednesday, May 23, 2012


Clean and pat dry:
1 US Deli duck
Marinade duck overnight in:
½ c honey
½ c soy sauce
1 t MAGGI Magic Sarap
1 t pepper
Juice from 2 oranges.
Put duck on a rack over a roasting pan.
Put the orange peel in the cavity of the duck.
Pour in the roasting pan:
Red wine
Roast at 350o F for 45 minutes or until meat thermometer registers 180o F.
While roasting, baste often with the drippings.
When done, take duck out of the oven and rest at least 15 minutes before carving.
Serve with mango sauce.
In a saucepan, combine and boil until slightly thick:
1 c fresh mango puree
¼ c sugar
1 T cornstarch
1 t MAGGI Magic Sarap
½ c white wine
2 T calamansi juice
1 c drippings from roasting the duck
Favorite Nestle produce and why.
MAGGI Magic Sarap is my favorite. It is so versatile and goes very well with any savories. I find that it brings out the best in any dish. I even use it for my salad greens. May I add another favorite? It is NESTLÉ All Purpose Cream/ NESTLÉ Cream. I have been using it for years and cannot imagine my kitchen without it.
Give one practical yet brilliant cooking tip.
Regard recipes merely as a guide. You must know why certain ingredients are added and why you do certain procedures to achieve a certain end. Being equipped with this knowledge will bring out the critical and creative best in you.

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