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Fabulous Recipes

Dinner with Citrus Duck

This is a dinner party for 4 people. Cream of zucchini soup, or courgette soup; a cold entree of Chicken, Ham, Apricot, and Ginger Terrine with Lemon mayonnaise. Served cold is very refreshing. Main course, Citrus Duck with Spicy Ginger Glaze looks just as good as it tastes. And Grand Marnier Mousse. The courses are all fairly light until the dessert so you can enjoy without feeling guilty.



Cream of Zucchini Soup


60g butter

1 medium onion, chopped

6 medium zucchini, chopped

3 tablespoons plain flour

1 cup water

2 chicken stock cubes, crumbled

300ml thickened cream


Heat butter in large saucepan, add onion and zucchini and cook over low heat or until vegetables are soft. Add the flour and stir over medium heat for 1 minute. Remove from heat and gradually stir in water and stock cubes. Return to heat and cook for 2 minutes.

Blend or process mixture until smooth. Return to pan and heat to serve. Do not allow to boil.

Serves 4




Chicken, Ham, Apricot, and Ginger Terrine with Lemon mayonnaise


2 cups (260g) dried apricots

250g chopped ham

½ cup fresh ginger, finely chopped

500g chicken breast fillets, chopped

250g chicken thigh fillets, chopped

2 medium white onions

2 cloves garlic, crushed

¾ cup cream

2 eggs

1 stick celery, chopped

salt and pepper to taste

½ teaspoon seasoned herbs

2 tablespoons brandy


Grease a log baking dish 26cm x 12cm.

Blend or process chicken fillets, onion, garlic, cream, brandy, and eggs until well combined. Transfer mixture to a large bowl. Stir in ham, celery, apricots, and ginger. Spread evenly into prepared pan and press down firmly. Cove with foil.

Stand dish in another baking pan and add enough water to come about halfway up the sides. Bake in a moderate oven for 1 ¾ hours.

Remove from oven and drain away excess juices. Place a heavy weight on top of the loaf, something like a house brick wrapped in foil. Allow to cool to room temperature, then refrigerate overnight leaving weight in place.

Turn out of dish next day and slice to serve. Serve with lemon mayonnaise.

Lemon mayonnaise


 ½ cup egg mayonnaise

1 tablespoon chopped fresh parsley

1 teaspoon grated lemon rind

2 tablespoon lemon juice

½ teaspoon sugar



Combine all ingredients in a small bowl.

Terrine will keep for up to 3 days.



Main course

Citrus Duck with Spicy Ginger Glaze


6 duck breast fillets

1 tablespoon oil

1 cup dry white wine

2 tablespoons honey

1 cup chicken stock

1¼ tablespoons light soy sauce


2 tablespoons grated orange rind

¾ cup orange juice

¼ cup honey

½ cup green ginger wine



Trim excess fat from duck. Combine duck and marinade in bowl and refrigerate for several hours or overnight. Remove duck from marinade and reserve marinade.

Heal oil in pan, brown skin side, then other side until well browned. Transfer duck to a baking dish and arrange in a single layer.

Just before serving, bake duck uncovered in a hot oven for about 15 minutes or until tender.

Meanwhile, combine reserved marinade, white wine and ginger wine in a pan and simmer until liquid is reduced by half. Stir in remaining ingredients and simmer until glaze thickens. Serve duck sliced with bok choy and noodles with glaze.




Grandmarnier Mousse


2 oranges

3 tablespoons Grand Marnier

2½ tablespoons sugar

3 eggs

2 tablespoons grated orange rind

1½ teaspoons gelatine

3 tablespoons orange juice

2/3 cup cream



Peel oranges removing all the white pith and cut into segments. Reserve two segments for decoration. Roughly chop remaining segments. Pour over grand marnier and let stand for 30 minutes.

Place sugar and eggs in top of double saucepan. Beat over simmering water until mixture is thick. Remove from heat and stir in remaining grand marnier and grate in orange rind.

Sprinkle gelatine over orange juice and stand in hot water until gelatine dissolves. Add gelatine mixture to egg mixture and stand in cold water until mixture cools. Stir occasionally.

Beat cream until soft peaks form, fold into cooled orange mixture. Spoon marinated orange pieces into 2 serving dishes. Pour mousse evenly over top of oranges. Refrigerate until set.

Just before serving, top each with reserved orange segment.




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