I was intimidated about trying to cook Indian dishes until I found this quick and easy recipe. Delicious and great to do any day of the week, even a work day! And, it just serves 2 so it was perfect for my husband and myself. This is from the Chicago Tribune Good Eating.
i love duck and i love confit salads. this one is a winner! i have a recipe for crockpot confit posted, and petitfour has several confit recipes posted here to make it the real old fashioned way,her recipes are great.
I created this dish to use up the last 4 cups of leftover Christmas turkey I had on hand, and I think I have a winner! Substitute cooked chicken and chicken broth for the turkey if you wish, and the dish can be made vegetarian by using vegetable stock and substituting more veggies for the turkey. You could also make this dish kosher by using vegetable stock and substituting imitation crab for the turkey. Note: While the serving size states "10", expect this to serve 5 or 6 people at just one meal if you think everyone will go for seconds.
I adapted this recipe from a TV food show "Cooking Live". The original calls for a whole duck and szechuan peppercorns. If you want to use a whole duck, increase the cooking time by 15 minutes for the simmering and 15 minutes for the roasting.