Easter~Asian Duck...And It's Birthday Eve!!!

What absolutely glorious weather we have just had this Easter...sunshiney days...catching up with Family and Friends...Thought I would post up my coloured eggs for this year and a couple of fish dishes... Eggs dyed with red onion skin...and of course couldn't resist the chocolate variety as well!!!
Blue-eyed Trevalla on a Lemon Potato Salad...very, very tasty

Pan Fried Bream...

Asian Duck from my TAFE course...Micki has requested this recipe, so here 'tis...

ASIAN DUCK WITH PISTACHIOS AND RED WINE ~Serves 7~

7 pieces of duck

375ml orange juice

2 cloves of garlic~ crushed

1/2 small chilli~crashed

1/2 tsp sea salt

1/2 bunch coriander~chopped - leave some for garnish

50ml sesame oil

30g ginger~grated

3 shallots~finely chopped

1 clove garlic

50ml beef stock

125ml red wine

2tsp red wine vinegar (you could even start off with 1)

soy sauce *

125gm pistachios

250g butter

3 cucumbers

50gr rocket leaves

METHOD

• Score duck breast
• Marinate in the orange juice, garlic, chilli and coriander, cover and regrigerate
• Heat sesame oil, when hot, seal duck skin side down. Once cooked set aside
• Add garlic, ginger and onions to pan juices and caramelize
• Add red wine vinegar, soy sauce and pistachios, reduce by half
• Add butter and stir through

Serve on a bowl of shaved cucumber and rocket leaves~ drizzle reduction over and garnish with the coriander

*soy sauce ~ perhaps start off with 2 tsp as this amount was not specified

* This recipe was used at our TAFE Restaurant night and handed in by a student who said it came from Gourmet Traveller

This really is a delicious recipe...and if you get to try it I would be interested in how you went!!

And last...but not least...today is Birthday Eve for me~and my 2 Friends Fiona and Josephine are taking me out to Waterview ~ the newest Restaurant in town!!! I am really looking foward to this...so Cheers to you all!!!