erve French Toast with Orange Sauce.
Orange Sauce:
In a medium sauce pan, whisk
nch springform pan and dust with flour.
Combine butter and
Beat margarine at medium speed with an electric mixer until creamy.<
o 350\u00b0F. Brush pork with oil. Mix chili pepper, fennel
ch nonstick skillet very lightly with melted butter; heat skillet over
hose for the Orange Sauce in a medium bowl with electric mixer on
Beat eggs and sugar until light and fluffy.
Combine next 4 ingredients and gradually stir into mixture.
Put bread cubes, apricots and pecans in buttered shallow 1 1/2-quart baking dish and pour egg mixture over top.
Set in shallow pan of hot water and bake in preheated moderate oven (350\u00b0) for 1 hour or until knife inserted in center comes out clean.
Serve with warm Orange Sauce.
Makes 6 servings.
Combine first 6 ingredients in shallow bowl; beat well.
Melt butter (2 tablespoons) in skillet; dip 4 bread slices, 1 at a time, into egg mixture, coating well.
Let drain; arrange in skillet and cook 4 minutes on each side or until browned.
Repeat procedure with remaining bread, adding butter as needed.
Serve toast with Orange Sauce.
orange zest, orange juice and egg. Season.
Fill duck cavity with stuffing. Secure with
kin of duck breasts all over with fork.
Sprinkle duck with salt and
Rub duck breasts with combined red pepper flakes and salt. Prick duck skins with fork
ven over high heat. Season duck. Sear for 5-6 mins
00\u00b0F.
Brush each duck breast with olive oil. Season. Heat
r the sauce well in advance.
Brown duck parts with carrot
he duck fat using a sharp knife. Rub the soy sauce into
minutes.
Add wine, orange juice and vinegar (mixture
rim excess fat from the duck breasts; if skin is very
ins.
To make the orange sauce: Melt the butter slowly in
up muffin pan and line with paper liners.
Mix flours
b>duck breasts, being careful not to cut into the meat. Season with