RecipeMuncher

Yeah, we’re all about fusion here. Let me back up a bit. For New Year’s Eve, Bill made Peking Duck. We haven’t done this in YEARS – not since before we bought this house, and we’ve been here about nine…

first, thanks so much to those who commented on last week’s giveaway. i thoroughly enjoyed reading everyone’s thankful words, it’s nice to get to know who my readers are without being too intrusive & in your face. most importantly, it gave me some perspective one things going on in my own life.
for thanksgiving this year i opted to stay home. i’m not a fan of turkey and without the obligation

first, thanks so much to those who commented on last week’s giveaway. i thoroughly enjoyed reading everyone’s thankful words, it’s nice to get to know who my readers are without being too intrusive & in your face. most importantly, it gave me some perspective one things going on in my own life.
for thanksgiving this year i opted to stay home. i’m not a fan of turkey and without the obligation

Scary. The mere thought of cooking duck frightened me as I remember the rubbery texture of braised duck cooked at home by my dad ages ago. But I had been dreaming about it for quite sometime now since I watched the 1st Masterchef NZ’s duck challenge.
Oh I love duck and I can’t get over authentic [...]

Cooking competitions have only become popular for the past several years in the Caribbean. We are more into food fairs. In countries with large East Indian populations such as Guyana and Trinidad & Tabago, Duck Curry Competitions have become annual events and always draw large crowds. Last Sunday, here in Barbados, we got another taste of Guyana, this time through a duck curry competition. Yours

Pineapple Duck Breasts600 g duck breasts500 g fresh pineapple100 g small onions or spring onion bulbs50 ml cognac (or vinjak)20 g butterthymesaltground black pepperMake cuts on duck skin. Add deep frying pan and place meat in it, skin side down. Fry on both sides until they brown.Remove meat from the pan, add butter and fry onions for about 10 minutes, add thinly sliced pineapple and after a few

Duck Breasts In Orange Sauce(adapted from here)2 pieces duck breasts, with the skin1 tsp butter3 cloves garlic1 orangejuice of 1/2 lemon100 ml red wine2 Tbsp orange marmalade1 tsp corn starchsaltground black pepperMake cuts on the skin. Fry them on high heat on a non stick pan. Fry the side with skin first, so it can release fat. When meat is half way done, remove it from heat and transfer into a