Recipes Tagged: Citrus

Displaying all recipes that include the tag: Citrus.

Title ↕	Description ↕	Tags ↕
Citrus-Glazed Roast Duck	This classic duck dish, inspired by Jacques Pépin, delivers a zes...	French, holiday, gourmet, citrus	{"title":"Citrus-Glazed Roast Duck","description":"This classic duck dish, inspired by Jacques P\u00e9pin, delivers a zesty orange flavor through a syrup of sugar, cider vinegar, orange juice, and currant jelly, mixed with a savory gravy before adding butter and Grand Marnier.","full_ingredient_list":["2 (5 1\/2- to 6-pound) Pekin ducks, trimmed of excess fat, necks, gizzards, and hearts reserved","1 tablespoon vegetable oil","2 medium carrots, coarsely chopped","2 medium tomatoes, coarsely chopped","2 celery ribs, coarsely chopped","1 small leek, white and pale green parts only, coarsely chopped","1 small onion, coarsely chopped","2 garlic cloves, crushed but not peeled","2 bay leaves","1 teaspoon dried thyme","3 tablespoons all-purpose flour","2 tablespoons tomato paste","1 quart chicken stock or low-sodium broth","1 cup dry white wine","5 navel oranges, divided","1\/3 cup sugar","1\/3 cup cider vinegar","2 tablespoons currant jelly","2 tablespoons Grand Marnier","2 tablespoons cold unsalted butter","Kosher salt","Freshly ground black pepper","1 cup water"],"components":[{"name":"Roast Duck","ingredients":[{"name":"Pekin ducks","quantity":"2 (5 1\/2- to 6-pound)","preparation_notes":"trimmed of excess fat, necks, gizzards, and hearts reserved","substitutions":[]},{"name":"water","quantity":"1 cup","preparation_notes":"","substitutions":[]},{"name":"Kosher salt","quantity":"to taste","preparation_notes":"","substitutions":[]},{"name":"Freshly ground black pepper","quantity":"to taste","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["Oven","Large roasting pan","Rack for roasting","Aluminum foil"],"instructions":[{"step_number":1,"description":"Preheat the oven to 450\u00b0F. Cut off the first two wing joints of the ducks and reserve. Chop the necks into 2-inch lengths.","tips":""},{"step_number":2,"description":"Prick the ducks around the thighs, backs, and breasts. Season the ducks inside and out with salt and pepper. Set a rack in a very large roasting pan. Set the ducks' breasts up on the rack as far apart as possible. Add the water to the pan and roast the ducks in the center of the oven for 20 minutes.","tips":""},{"step_number":3,"description":"Turn the oven temperature down to 350\u00b0F. Turn the ducks on their sides, propping them up by placing two large balls of foil between them, and roast for 30 minutes. Turn the ducks to their other sides and roast for 30 minutes longer.","tips":""},{"step_number":4,"description":"After initial roasting, pour off the fat in the roasting pan. Turn the ducks breast side up and roast for 40 minutes longer. Remove the ducks from the oven and preheat the broiler. Broil the ducks 6 inches from the heat, rotating the pan a few times, until richly browned, about 3 minutes.","tips":""}]},{"name":"Duck Sauce","ingredients":[{"name":"vegetable oil","quantity":"1 tablespoon","preparation_notes":"","substitutions":[]},{"name":"reserved duck hearts","quantity":"from the ducks","preparation_notes":"","substitutions":[]},{"name":"reserved duck gizzards","quantity":"from the ducks","preparation_notes":"","substitutions":[]},{"name":"reserved wing joints","quantity":"from the ducks","preparation_notes":"","substitutions":[]},{"name":"reserved duck necks","quantity":"from the ducks","preparation_notes":"chopped into 2-inch pieces","substitutions":[]},{"name":"carrots","quantity":"2 medium, coarsely chopped","preparation_notes":"","substitutions":[]},{"name":"tomatoes","quantity":"2 medium, coarsely chopped","preparation_notes":"","substitutions":[]},{"name":"celery","quantity":"2 ribs, coarsely chopped","preparation_notes":"","substitutions":[]},{"name":"leek","quantity":"1 small","preparation_notes":"white and pale green parts only, coarsely chopped","substitutions":[]},{"name":"onion","quantity":"1 small, coarsely chopped","preparation_notes":"","substitutions":[]},{"name":"garlic cloves","quantity":"2, crushed but not peeled","preparation_notes":"","substitutions":[]},{"name":"bay leaves","quantity":"2","preparation_notes":"","substitutions":[]},{"name":"dried thyme","quantity":"1 teaspoon","preparation_notes":"","substitutions":[]},{"name":"all-purpose flour","quantity":"3 tablespoons","preparation_notes":"","substitutions":[]},{"name":"tomato paste","quantity":"2 tablespoons","preparation_notes":"","substitutions":[]},{"name":"chicken stock","quantity":"1 quart","preparation_notes":"or low-sodium broth","substitutions":[]},{"name":"dry white wine","quantity":"1 cup","preparation_notes":"","substitutions":[]},{"name":"sugar","quantity":"1\/3 cup","preparation_notes":"","substitutions":[]},{"name":"cider vinegar","quantity":"1\/3 cup","preparation_notes":"","substitutions":[]},{"name":"currant jelly","quantity":"2 tablespoons","preparation_notes":"","substitutions":[]},{"name":"Grand Marnier","quantity":"2 tablespoons","preparation_notes":"","substitutions":[]},{"name":"cold unsalted butter","quantity":"2 tablespoons","preparation_notes":"","substitutions":[]},{"name":"Kosher salt","quantity":"to taste","preparation_notes":"","substitutions":[]},{"name":"Freshly ground black pepper","quantity":"to taste","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["Large saucepan","Medium saucepan","Strainer","Small saucepan"],"instructions":[{"step_number":1,"description":"In a large saucepan, heat the oil. Add the hearts, gizzards, wing joints, and necks; season with salt and pepper. Cook over moderately high heat, stirring, until richly browned, about 10 minutes.","tips":""},{"step_number":2,"description":"Add the carrots, tomatoes, celery, leek, onion, garlic, bay leaves, and thyme; cook, stirring, until softened, about 5 minutes. Stir in the flour and tomato paste, then gradually stir in the stock and wine. Bring to a boil, stirring, then reduce the heat to moderately low and simmer for 1 hour. Strain the sauce into a bowl, pressing on the solids.","tips":""},{"step_number":3,"description":"Meanwhile, remove the zest in strips from one of the oranges. Cut the zest into a very fine julienne. In a small saucepan of boiling water, blanch the julienne for 1 minute. Drain and rinse under cold water; pat dry.","tips":""},{"step_number":4,"description":"Halve and squeeze two of the oranges; you will need 1 cup of juice. Peel the remaining oranges (including the one you stripped the zest from) with a knife, removing all of the bitter white pith. Cut in between the membranes to release the sections into a bowl.","tips":""},{"step_number":5,"description":"In a medium saucepan, boil the sugar and vinegar over moderately high heat until the syrup is a pale caramel color, 4 minutes. Gradually add the 1 cup of orange juice, then the currant jelly and bring to a boil. Add the strained duck sauce and simmer over moderate heat to reduce slightly, 8 minutes. Season with salt and pepper. Add the Grand Marnier and remove from the heat. Swirl in the butter, 1 tablespoon at a time.","tips":""},{"step_number":6,"description":"Scrape the pan juices into a fat separator and pour the juices back into the roasting pan. Simmer over moderate heat, scraping up any browned bits and coagulated juices. Strain the contents of the roasting pan into the orange sauce.","tips":""}]},{"name":"Orange Garnish","ingredients":[{"name":"navel oranges","quantity":"5, divided","preparation_notes":"zest and sections reserved separately","substitutions":[]}],"tools_and_equipment":["Knife","Cutting board"],"instructions":[{"step_number":1,"description":"Garnish the duck platter with the reserved orange sections and scatter the blanched zest over the ducks. Carve the ducks at the table and pass the sauce separately.","tips":""}]}],"prep_time":"1 hr 30 mins","cook_time":"1 hr 30 mins","total_time":"3 hrs","servings":"4 to 6 servings","tags":["French","holiday","gourmet","citrus"],"notes":"Inspired by Jacques P\u00e9pin's recipe in 'Essential P\u00e9pin.' Consider pairing with potato-based sides or a mesclun salad. The sauce base can be made up to two days in advance."}
Refreshing Homemade Ponzu Sauce	Craft your own citrus-infused ponzu sauce, a versatile Japanese c...	Japanese, Condiment, Sauce, Citrus, Vegan, Gluten-free, Dairy-free, Nut-free, Low-fat, Umami, Savory	{"title":"Refreshing Homemade Ponzu Sauce","description":"Craft your own citrus-infused ponzu sauce, a versatile Japanese condiment perfect for enhancing the flavors of various dishes such as grilled meats, seafood, and salads.","short_description":"A homemade ponzu sauce with a refreshing citrus flavor, ideal for various dishes.","full_ingredient_list":["\u00bd cup soy sauce","\u00bd cup citrus juice (lemon, orange, and grapefruit)","Zest from one lemon","2 tablespoons mirin (or 2 teaspoons sugar + 2 tablespoons sake or water)","\u00bd cup katsuobushi (dried bonito flakes)","1 piece kombu (dried kelp, 2 x 3 inches, 6 grams)"],"components":[{"name":"Ponzu Sauce","ingredients":[{"name":"Soy sauce","quantity":"\u00bd cup","preparation_notes":"","substitutions":[]},{"name":"Citrus juice","quantity":"\u00bd cup","preparation_notes":"Use a mix of lemon, orange, and grapefruit juices","substitutions":[]},{"name":"Lemon zest","quantity":"From one lemon","preparation_notes":"","substitutions":[]},{"name":"Mirin","quantity":"2 tablespoons","preparation_notes":"Can substitute with 2 teaspoons sugar and 2 tablespoons sake or water","substitutions":["Sugar","Sake","Water"]},{"name":"Katsuobushi (dried bonito flakes)","quantity":"\u00bd cup","preparation_notes":"Packed","substitutions":["Dried shiitake mushrooms (for vegan\/vegetarian)"]},{"name":"Kombu (dried kelp)","quantity":"1 piece (2 x 3 inches, 6 g)","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["Sterilized mason jar","Sieve"],"instructions":[{"step_number":1,"description":"Gather all the ingredients: soy sauce, citrus juice, lemon zest, mirin, katsuobushi, and kombu.","tips":"Ensure your workspace is clean to preserve the sauce longer."},{"step_number":2,"description":"Combine all the ingredients in a sterilized mason jar and mix well.","tips":"Mix a combination of citrus juices to your preference."},{"step_number":3,"description":"Steep the mixture in the refrigerator for at least one day, or for up to a week for a richer flavor.","tips":"Some prefer to steep it for up to a month for a deeper taste."},{"step_number":4,"description":"Strain the mixture using a sieve to remove the solids, and transfer the ponzu sauce to a clean jar with a tight-fitting lid.","tips":"You can use the leftover kombu and katsuobushi for other recipes, like Furikake."}]}],"prep_time":"5 minutes","cook_time":"1 day","total_time":"1 day and 5 minutes","servings":"1 cup","tags":["Japanese","Condiment","Sauce","Citrus","Vegan","Gluten-free","Dairy-free","Nut-free","Low-fat","Umami","Savory"],"notes":"Consider using different combinations of citrus juice to match your preferred flavor.","background":"Ponzu is a traditional Japanese sauce that combines tangy citrus juice with umami-rich ingredients, often used as a dipping sauce or a dressing.","nutrition":{"calories":"220","protein":"13 g","fat":"1 g","carbohydrates":"28 g","fiber":"1 g","sugar":"12 g"},"serving_suggestions":"Serve with shabu-shabu, tofu salad, tuna tataki, or grilled oysters.","storage":"Store in the refrigerator for up to a month. If using sugar instead of mirin, use within a week.","dietary_info":["Gluten-free","Dairy-free","Nut-free","Low-fat"],"cooking_tips":["Experiment with different citrus fruits for unique flavors.","Ensure a clean environment to prevent contamination."],"variations":["Substitute citrus juice with yuzu for a unique twist.","For a stronger umami flavor, steep longer."],"ingredient_spotlight":"Katsuobushi adds a rich, smoky umami flavor to the sauce.","flavor_profile":{"sweet":3,"savory":7,"sour":5,"bitter":1,"umami":8},"geographic_region":"Japan","occasion":"Japanese dining","skill_level":"Beginner","cost_estimate":5,"recommended_pairings":["Sake","Green tea","Japanese rice"]}