Posts Tagged ‘Cherry’

  • 2 Duck Breasts, skin removed
  • 1 cup Graisse de Canard (Duck Fat)
  • 1 carton Central Market Organics Chicken Broth
  • 1 jar Star Chef Dried Cherry Steak Sauce
  • 2 Leeks
  • 1 cup Pinot Noir

Trim Leeks and split lengthwise, rinse well and Julienne, pat dry.

Heat Duck Fat until very hot, add leeks and saute until browned and crisp, about 3 minutes, drain on paper towel and sprinkle with Sea Salt.

Cut Duck Breasts into thin strips

Brown in Dutch oven or large pot with one tablespoon Duck Fat, when browned, add Pinot Noir and bring to a boil, Add Cherry Sauce and Chicken Broth, bring to a boil, reduce heat and simmer for 20 minutes.

Ladle into serving dishes and top with generous portion of Frizzled Leeks

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  • 2 pounds Chicken Tenders or Chicken Breast Chunks
  • 2 tablespoons Adam’s Reserve Kicked Up Chicken
  • 3 tablespoons Ottavio Spanish Olive Oil
  • 1 container Tri-colored Bell Pepper (7 ounce)
  • 1 container Central Market Organics Chicken Broth
  • 2 cups Fresh Squeezed Orange Juice
  • 1 bottle Robert’s Reserve Cherry Pomegranate Habanero Sauce
  • 1 pound Long Grain Rice

 

 

 

 

 

 

Season Chicken with Adam’s Reserve Kicked Up Chicken

 

 

 

 

 

 

 

Brown in Olive Oil over medium high heat in large pan or Dutch oven

 

 

 

 

 

 

 

Add Bell Pepper and stir to mix.  Add Chicken Broth, Orange Juice, Cherry Pomegranate Sauce and Rice, bring to a boil.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cover and reduce heat to medium low and simmer for 15 to 20 minutes or until rice is tender.

Garnish with silvered Almonds and Chopped Cilantro