The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [185]
1 whole Chinese roast duck
4 whole star anise
1 cinnamon stick (about 4 inches)
1 piece (3 inches) peeled fresh ginger, sliced
6 large scallions, cut into 1-inch pieces
4½ teaspoons small dried shrimp (optional)
4½ teaspoons Asian fish sauce
1½ teaspoons sugar
8 fresh shiitake mushrooms, stemmed, caps sliced if large, left whole if small
2 cups mung bean sprouts
4 heads baby bok choy
10½ ounces wide rice sticks
1. Make the broth: Remove meat with skin from duck; keep legs intact. Cut meat into large chunks; remove excess fat, and discard. Set aside. Remove fat from bones; cut bones into large pieces. Put 6 cups water, the bones, star anise, cinnamon stick, ginger, about two-thirds of the scallions, dried shrimp, fish sauce, and sugar into a large pot. Bring to a simmer; skim foam from the surface. Cook, covered, 45 minutes. Pour through a fine sieve into another large pot; discard solids. Let broth stand 10 minutes; skim fat from the surface. Return to a simmer.
2. Add mushrooms to broth, and cook until they are tender, about 5 minutes. Add duck meat and remaining scallions; cook until duck is heated through. Reduce heat to low, and cover.
3. Bring a large pot of water to a boil. Add sprouts; cook until slightly softened, about 2 minutes. Using a slotted spoon, transfer to a plate. Add bok choy to pot, and cook until bright green and tender, about 5 minutes. Transfer to a plate.
4. Bring a large pot of water to a boil. Add noodles; cook according to package instructions, 6 to 8 minutes. Drain; rinse under cold running water. Set aside.
5. Using a slotted spoon, remove duck meat; divide among 4 serving bowls. Divide noodles, sprouts, and bok choy among bowls. Ladle broth into bowls, dividing evenly. Serve immediately.
roasted cornish hens with pomegranate-molasses glaze
SERVES 4
Pomegranate molasses is sold in many ethnic markets and health-food stores.
1/3 cup pomegranate molasses
1/3 cup extra-virgin olive oil
¼ teaspoon freshly ground pepper
2 Cornish hens (each 1 to 1½ pounds), rinsed and patted dry
2 onions, 1 thinly sliced and the other cut into 8 wedges
4 garlic cloves, smashed
Cooking spray, for the roasting rack
1 lemon, cut into 8 wedges
2 tablespoons unsalted butter, melted
Coarse salt and freshly ground pepper
1. In a small bowl, whisk together the pomegranate molasses, oil, and pepper. Place each hen in a large resealable plastic bag. Divide the marinade evenly between the bags; add the sliced onion and garlic. Seal the bags; turn to coat. Refrigerate at least 4 hours or overnight, turning occasionally.
2. Preheat the oven to 350°F, with the rack in the lower third. Line a shallow roasting pan or rimmed baking sheet with a roasting rack, and coat the rack with spray; set aside.
3. Remove the hens from the plastic bags, letting excess marinade drip off. Place the hens on the rack, breast side up, and tuck the wing tips under the body. Fill each cavity with 4 onion and 4 lemon wedges; tie the legs with kitchen twine. Brush with butter; sprinkle with salt and pepper.
4. Transfer to the oven, and roast until the hens are golden and cooked through, about 1½ hours, rotating the pan every half-hour. If the skin starts to get too dark, cover loosely with foil. Remove from the oven; serve warm.
cornish hens with lemon and herbs
SERVES 4
For more-generous portions, cook one hen per person. If you do, use two roasting pans, and double the other ingredients.
2 Cornish hens (about 1¾ pounds each), room temperature, rinsed well and patted dry
1 bunch fresh thyme (about ½ ounce), plus more for garnish
2 lemons, halved, plus wedges for serving
¼ cup loosely packed fresh flat-leaf parsley leaves
3 tablespoons unsalted butter
Coarse salt and freshly ground pepper
1. Preheat the oven to 450°F. Place hens in a roasting pan, breast sides up. Place 2 thyme sprigs and 1 lemon half in cavity of each hen. Loosen skin from breast, and