Asian-Cajun Sous Vide Duck Breast

 

Duck Breast 4 each
Roasted Garlic 1 Tbl
Lemon Grass Puree 1 Tbl
Rosemary 1/2 Tbl
Black Pepper 1 Tea
Tamari 2 Cups
Sesame Oil 1 Tbl
Ginger 1 Tbl
Sambal 1/2 Tbl

Directions
Rinse and Patrick duck breast dry
Put the rest of ingredients in a blender or food processor
Place the duck in a vacuum pack bag and cook in a sous vide machine for
2 hours at 140 degrees
Cool duck to 40 degrees or below
Remove duck form package, sear in a hot skillet and serve

Spicy Orange Ginger Vinaigrette

8 fluid ounces rice vinegar

1 teaspoon chile pepper flakes

3 tablespoons granulated sugar

1/2 teaspoon orange oil

1 tablespoon minced ginger

2 teaspoons sesame oil

1 tablespoon soy sauce

4 teaspoons orange zest, minced

Water, as needed

2 tablespoons green onion tops, sliced very thin on the bias

2 teaspoons sesame seeds

2 teaspoons fresh cilantro, chopped

Let Pepper Flakes marinate in vinegar for 5 minutes.  Wish in Sugar orange oil, minced ginger and sesame oil.  wish in soy sauce, orange zest and water if needed.  Stir in green onions, sesame seeds and cilantro.  Let set for 15 minutes or more for flavors to blend.

Easy Salmon avocado Cakes

Cooking time: 30 min. Makes five four ounce cakes

Ingredients
2 cups cooked salmon (Crumbled)
2 tablespoons olive oil
1/4 cup yellow (small dice)
1/4 cup celery (small dice)
1/4 cup red bell peppers (small dice)
1 teaspoon garlic (minced)
1 bunch green onions (sliced thin)
1 tsp creole seasoning
1 tbl dried parsley
1/4 cup lemon juice
1 cup Panko bread Crumbs
1 medium Haas avocado
seasoned bread crumbs as needed
1 cup olive oil.

Cooking Instructions
This recipe is quick and healthy. The cakes are made with cooked salmon and avocados Which are both loaded with omega-3 fatty acids. Omega-3’s are essential for good health. They necessary for brain function and help prevent heart disease. Omega 3’s are consider

Directions

In a Pan over medium heat add the olive oil, onions, bell pepper and garlic.

Sauté and stir until the onions become translucent or clear, set pan aside.

Place the Sautéed ingredients in a large mixing bowl, add the parsley, creole seasoning, Salmon and green onions

In a separate small bowl mix and mash the lemon juice and avocados

Combine the Salmon Mixture with the Avocado mixture. Mix until well blended.

Make four evenly sized cakes and Pressed Seasoned Bread crumbs around each cake
and set aside.

Place another skillet over medium heat with enough oil to coat the bottom of the pan. Brown each cake on each side (about 1 minute) and serve with Your favorite sides

Taste the difference!!