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Cooking school in Hong Kong, offers authentic Thai cookery, Chinese cookery and Dim Sum lessons, 365 days a year.
ingredients:
6 Portabella Mushrooms - Reserve stems
1 cup cooked, medium diced Duck
2 large cloves finely minced Garlic
1 Tbs Vegetable Oil
2 Scallions - chopped whites
2 Tbs chopped roasted Almonds
1 oz. Cream Cheese
4 oz Goat Cheese
Pinch Paprika
Salt and Pepper to taste
Method:
Remove stems from Mushrooms, cut off and remove end pieces and chop fine.
Hollow mushrooms and reserve.
Saute minced mushroom stems and garlic in oil, then add duck to heat but not recook.
Set aside to cool.
Preheat oven to 350.
Coat baking pan with oil or cooking spray.
In mixing bowl, add Cream Cheese, Goat Cheese, Scallions, Roasted Almonds, Paprika and cooled sauteed mixture.
Mix together completely.
Salt and Pepper to taste.
Remix.
Fill mushrooms with mixture, place in baking dish and bake for 20 minutes or until filling becomes bubbly or starts to brown.
Let cool for 5 minutes before serving.
Ingredients:
6 Portabella Mushrooms - Reserve stems
1 cup cooked, medium diced Duck
2 large cloves finely minced Garlic
1 Tbs Vegetabe Oil
2 Scallions - chopped whites
2 Tbs chopped roasted Almonds
1 oz. Cream Cheese
4 oz Goat Cheese
Pinch Peprika
Salt and Pepper to taste
Method:
Remove stems from Mushrooms, cut off and remove end pieces and chop fine.
Hollow mushrooms and reserve.
Saute minced mushroom stems and garlic in oil, then add duck to heat but not recook.
Set aside to cool.
Preheat oven to 350.
Coat baking pan with oil or cooking spray.
In mixing bowl, add Cream Cheese, Goat Cheese, Scallions, Roasted Almonds, Paprika and cooled sauteed mixture.
Mix together completely.
Salt and Pepper to taste.
Remix.
Fill mushrooms with mixture, place in baking dish and bake for 20 minutes or until filling becomes bubbly or starts to brown.
Let cool for 5 minutes before serving.
Ingredients:
6 Portabella Mushrooms - Reserve stems
1 cup cooked, medium diced Duck
2 large cloves finely minced Garlic
1 Tbs Vegetabe Oil
2 Scallions - chopped whites
2 Tbs chopped roasted Almonds
1 oz. Cream Cheese
4 oz Goat Cheese
Pinch Peprika
Salt and Pepper to taste
Method:
Remove stems from Mushrooms, cut off and remove end pieces and chop fine.
Hollow mushrooms and reserve.
Saute minced mushroom stems and garllic in oil, then add duck to heaten but not recook.
Set aside to cool.
Preheat oven to 350.
Coat baking pan with oil or cooking spray.
In mixing bowl, add Cream Cheese, Goat Cheese, Scallions, Roasted Almonds, Peprika and cooled sauteed mixture.
Mix together completely.
Salt and Pepper to taste.
Remix.
Fill mushrooms with mixture, place in baking dish and bake for 20 minutes or until filling becomes bubbly or starts to brown.
Let cool for 5 minutes before serving.
Martha Sherpa's Cooking School in Hong Kong, offers hands on authentic Chinese Cookery, Thai Cookery, Dim Sum Cooking classes, 365 days a year.
Canard au Vin is a twist on Coq au Vin, the classic French dish made principally from a cockerel and red wine. In this recipe, a whole (portioned) duck is simply used instead of the cockerel.
This professional looking duck recipe is surprisingly to prepare at home. The full recipe ingredients and instructions can be found via the link below:
Leg of Duck with Plum and Ginger Sauce and Crispy Sweet Potatoes
The Most Incredible Wild Duck Breast Recipes
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