Roast Duck With Potatoes, Figs, And Rosemary




  • 2 5-lb. whole Pekin ducks
  • 2 large onions, quartered
  • 1 bunch large rosemary, divided
  • Kosher salt and freshly ground black pepper
  • 3 pounds small Yukon Gold potatoes, peeled
  • 2 pints fresh black Mission fig or Turkish figs, halved
  • Pekin (also known as Long Island) duck is the most common variety for whole ducks, and their size makes them great for roasting. Many purveyors stock these birds frozen, so pick them up a day or two before cooking so they can defrost.
  • Preheat oven to 425°. Set ducks, breast side down, on a work surface and score fatty areas along backs and thighs with a paring knife, being careful not to cut into flesh. Turn over and score fat, concentrating mainly on breasts but extending to tops of legs. Poke a few holes around extra-fatty areas of cavity.
  • Stuff ducks with onions and all but 4 sprigs rosemary; season generously with salt and pepper (much of the seasoning will melt away as the fat renders).
  • Place ducks, breast side down, in a large roasting pan; pour in ½ cup water. Roast, rotating pan occasionally, until duck fat starts to render, water is evaporated, and skin is golden brown, about 40 minutes. Remove pan from oven and transfer ducks to a platter or baking dish. Carefully pour rendered fat into a heatproof measuring cup.
  • Toss potatoes and ¼ cup duck fat in roasting pan (save remaining fat for another use); season with salt and pepper. Scoot potatoes to perimeter and return ducks to pan, breast side up. Roast until potatoes and dark meat are tender and an instant-read thermometer inserted into breasts registers 155°, 50–60 minutes. Transfer ducks to a cutting board; let rest at least 10 minutes before carving.
  • Meanwhile, add figs and remaining 4 rosemary sprigs to pan; toss well. Roast until figs are soft and juicy, 5–8 minutes. Serve duck with figs and potatoes.
  • Recipe by Alison Roman
  • Photograph by Christopher Testani
  • izvor/

Eggplant & Zucchini „Sandwiches“


Yield: Serves 6 – 8

Prep Time: 15 mins

Cook Time: 25 mins


3 Medium Sized Eggplants
2 Medium Zucchini, Grated
3/4 Cup Grated Fontina Cheese
Salt & Pepper To Taste
1 Tablespoon Capers, Chopped
Egg Wash & Breading:
2 Large Eggs
1 Cup Breadcrumbs
1/2 Teaspoon Dried Oregano
Salt & Pepper To Taste
1 Teaspoon Finely Chopped Fresh Parsley
Tomato Relish:
1 1/2 Cups Diced Ripe Tomatoes
1 Clove Garlic, Minced
1 1/2 Tablespoons Chopped Fresh Basil
Salt & Pepper To Taste
Olive Oil Spray
Olive Oil


Preheat oven to 400 degrees F.
Line two baking sheets with foil, and cut the eggplants crosswise into 1/2 inch slices.
Brush the baking sheets with oil, then lay the slices side by side.
Bruch the tops of the eggplant and then bake for 5 to 7 minutes or until the eggplant is soft.
Remove from the oven and let cool.
In a skillet, heat a tablespoon of olive oil and cook the grated zucchini until wilted over medium heat, about 3 minutes.
Place the zucchini in a bowl and cool to room temperature.
Add the cheese, capers, salt and pepper to the zucchini, and mix well.
Matching equal sized slices of eggplant, spoon the zucchini mixture over one slice, then cover with an equal sized slice of eggplant.
Continue to fill and match the rest of the eggplant.
Beat the eggs with a tablespoon of water until foamy in a bowl.
In a second bowl, place the breadcrumbs, oregano, salt, pepper, and parsley and mix well.
Dip each eggplant sandwich first in the egg wash, and then in the breadcrumbs and place on foil lined baking sheets that have been lightly brushed with olive oil.
Continue to coat all of the sandwiches and place on the prepared baking sheets.
Lightly spray the eggplants with olive oil spray, and then bake for 10 minutes.
Carefully turn, and bake another 5 minutes or until both sides are golden brown and crispy.
While the eggplant sandwiches are baking, mix together the ingredients for the tomato relish.
Serve the eggplant on a platter with the relish spooned on top, or in a separate bowl.



How To Make Homemade Italian Sausages Step By Step

Making your own Italian sausages is a great way to create a quality product where you know exactly what went into your sausages unlike the ones you buy at the grocery store. It also allows you to personalize your sausages so you can season them to meet your own personal preferences which ensures you get the best tasting sausage.

This recipe is for hot sausages, but you could certainly decrease or even cut out the red pepper flakes if you wanted to. The best way to determine if you are going to have perfectly seasoned sausages, is to mix some of your meat and seasonings together, and then before you go any further, cook up some of the seasoned meat and determine if you need to add more of any of the spices. The ingredient amounts below are approximate as hot red pepper flakes can vary greatly in the amount of heat they contain, so mixing a small batch up first is the best way to judge.

In most Italian families, older men generally stay out of the kitchen as a rule, deferring to their wives expertise. But when it comes to sausage or wine making, everyone gets involved! I found it easiest to divide our meat after it was ground into 5 pound batches that I would season with the amounts listed below. We made a total of about 30 pounds of sausages, but by dividing into 5 pound batches, we were able to create some mild sausages by simply leaving out the hot pepper flakes in those particular batches. Prepare the hog casings the day before by soaking in water with a little orange juice and salt. Before using, rinse well and cut into pieces 18″- 2′ long. Keep the casings in warm water to keep them soft and flexible while you work.

Makes 5 Pounds Of Sausage
by Deborah Mele

5 Pounds Ground Pork Shoulder
5 Teaspoons Salt
1 Tablespoon Black Pepper
2 Teaspoons Fennel
3 Tablespoons Paprika
2 Tablespoons Hot Red Pepper Flakes

To start, cut the meat off the bone, keeping most of the fat, but discarding any sinew or ligaments. I found it best to work with the meat very cold, and cut into 2 to 3 inch pieces that easily fit into the hopper of my grinder. You want a fairly coarse, not too fine grind for these sausages, so use the large holed plate on your grinder.

I use a Kitchen Aid Table Mixer with meat grinding attachments with good results. Place the prepared meat in large bowls in the refrigerator until you have it all ground and ready to put into the casings.

Basic spices used are paprika, salt, pepper, fennel & red pepper flakes.

Next put all the meat out on a large clean surface such as a baking board or counter. Spread out across the surface, and begin to pour the spices across the top. Mix well using your hands until all the spices are incorporated into the meat. Take about 1 cup of the seasoned pork and place in a frying pan with about 1/4 cup of water. Cook over medium heat until the meat is nicely browned and then taste to determine if the seasonings are adequate. If necessary, add more seasonings of choice.

It is best to work with at least two people as one will load the hopper while the second one controls the meat moving into the casings. Take your casing, tie the end and begin to stuff it fairly firmly using your machine of choice. Hold the intestine firmly and try to add as little air as possible. Continue until the entire casing is stuffed up until the last three or four inches.

Tie off firmly with string. Set aside and continue in this manner with the remaining casings and pork mixture until you are finished. We now go back and tie off each sausage section in 6-8″ segments, and pick the sausages with a sharp needle to remove air. Next place meal sized portions into zip lock plastic bags and freeze, or use as desired.





  • Sastojci:
  • 250 grama pasulja
  • nekoliko lovorovih listova
  • jedan ceo češnjak belog luka
  • tri poveće glavice crnog luka
  • tri supene kašike maslinovog ulja
  • jedna kafena kašičica aleva paprike
  • nekoliko zrna crnog bibera
  • biber
  • so
  • voda

Kako se sprema prebranac posni:

Moj prvi recept za posni prebranac je, da tako kažem, uobičajen i veoma je jednostavan za pripremu, tako da će se uz njega sasvim sigurno snaći i oni sa manjim iskustvom u kulinarskim veštinama. A o tome da je ovako pripremljen  posni pasulj prebranac veoma ukusan ne treba ni govoriti. Elem, za početak potopite pasulj u vodu i ostavite ga tako da prenoći. Narednog dana ga prokuvajte 10-ak minuta u toj istoj vodi, zatim ga procedite i potopite u novu vodu. Stavite ga ponovo na vatru i nastavite sa kuvanjem. Potom ubacite listove lovora i nekoliko zrna bibera. Mešajte povremeno pasulj da se ne zalepi za dno posude, i pazite da se ne raskuva. Da bi se pasulj skuvao kako treba obično je potrebno da se kuva oko 2 sata, ali je najbolje da to sami proverite, jer to vreme varira u zavisnosti od vrste pasulja. Izvadite nekoliko zrna i vidite da li su mekana. Ako jesu, onda je pasulj skuvan kako treba. NAPOMENA: dok se pasulj bude kuvao, dolijte s vremena na vreme malo vode!

U međuvremenu vi isecite sitno crni i beli luk (beli možete i zgnječiti). Stavite ulje na vatru, dodajte crni luk zajedeno sa malo vode i dinstajte nekoliko minuta, dok luk ne omekša. Potom u zapršku zajedno dodajte beli luk, biber, so po ukusu i aleva papriku i nastavite sa dinstanjem još par minuta. Skinite zapršku sa vatre i sačekajte dok  pasulj prebranac ne bude skuvan kako treba. Kada završite s kuvanjem pasulja ostavite ga da se malo ohladi, a vi za to vreme uključite rernu da se zagreje na 180 stepeni. Uzmite vatrostalnu ili zemljanu posudu, nauljite malo dno pa po njemu “razmažite” sloj pasulja, pa preko njega sloj luka i tako redom, ali obavezno na vrh mora opet doći sloj pasulja. Dodajte još malo ulja i stavite u rernu jedno pola sata, taman toliko da se zapeče. I to bi bilo to! Kao što se vidi iz priloženog, ovaj posni prebranac se brzo i jednostavno sprema, tako da sam sigurna da ćete svi bez mnogo muke spremiti ovo ukusno slavsko jelo na pravi način. Kao prilog uz njega vam preporučujem svežu salatu od kupusa ili pečenu crvenu papriku u ulju sa belim lukom.



Recepti Starinska srpska sarma




Ako neki miris tako zagospodari kuhinjom i izazove osećaj zadovoljstva, to je sigurno starinska srpska sarma. Sarme se mogu pripremiti sa listovima vinove loze, zelja, kiselog kupusa i filovati raznim kombinacijama pirinča, krompira i mesa, a zatim poslužiti kao predjelo ili glavno jelo. U kom god je obliku pripremili, oduševićete i ukućane i drage goste.

Najčešći izbor domaćica su klasične sarme sa kiselim kupusom i mlevenim mesom i pirinčem. Predstavlajmo vam recept za autentičnu starinsku srpsku sarmu.


  • 1,5-2 kg mlevenog mešanog mesa
  • so, biber
  • veća glavica crnog luka
  • 2 šolje pirinča
  • listovi kiselog kupusa
  • suva rebra, suvi vrat ili suva šunka sečeni na režnjeve
  • nekoliko listova lovora
  • ulje
  • 2 kašike slatke aleve paprike
  • kašika šećera

U Bosni i Hrvatskoj meso ne upržavaju i dodaju po jedno jaje na 1/2 kg mesa, a zapršku stavljaju na kraju, kad slože sarme u šerpi. I takva sarma je ukusna, ali više podseća na ukus kuvanog kiselog kupusa i mesa, nema onaj karakterističan šmek starinske sarme.

Od ovih sastojaka dobićete oko 50 sarmi srednje veličine. Velike listove liselog kupusa prepolovite, a od prevelikih napravite tri lista za uvijanje.