Dukslayr Profile - Allrecipes.com (10818229)

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Dukslayr


Dukslayr
 
Home Town: Jefferson City, Missouri, USA
Living In: Columbia, Missouri, USA
Member Since: Nov. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Healthy, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Camping, Boating, Fishing, Hunting, Wine Tasting
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Recipe Reviews 8 reviews
Rob's Quacker Bites
This is the traditional way (more of less) that we do all of our duck and goose in my house. To kick things up a notch, we often add a slice of jalepeno pepper, pepperocini, water chestnut, or banana pepper with the duck, then wrap the bacon around both and return to the marinade until ready to cook. DO NOT OVERCOOK the duck. When the bacon is close to being done, you're ready to go. If the bacon gets very dark and crispy, you may not be as happy with the results.

4 users found this review helpful
Reviewed On: Aug. 7, 2011
Seared Tuna with Wasabi-Butter Sauce
Outstanding recipe. I took the suggestion of others and reduced the amount of butter used and paid careful attention to the sauce during and after emulsifying the butter. I used a dry chardonay for the recipes because it's what I had on hand and it still worked beautifully. I took another reviewers recommendation and sliced the cooked tuna into 1/2 slices with a sharp knife and fanned them out on the plate over a little basmati rice with a salad. Very nice, very elegant, very tasty dinner.

1 user found this review helpful
Reviewed On: Mar. 14, 2009
Herbed Mushrooms with White Wine
Excellent recipe and very easy to make. I took asparagus, cut into quarters (half of a bunch) and added a couple minutes before the mushrooms . . . what a GREAT additional. I also noticed a lot of users saying that it was too soupy or that they couldn't get it to reduce. I like making this recipe with half portobello slices and half white, which produces a lot of moisture. Just extend your cooking time a little to allow the mixture to reduce before adding the wine. The extra time it takes (just a few minutes) will pack all of that flavor into the moist mushrooms . . . the little juice that's left over is AWESOME!

0 users found this review helpful
Reviewed On: Apr. 10, 2008
 
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