yields 2


1 Lola Duck

1 small onion, halved

Kosher salt and freshly ground pepper


Before roasting, remove the giblets and neck from the cavity of the bird and discard.  Rinse and dry the bird well. Set the duck on a rack on a baking sheet, and pierce the duck's skin, every 1/2-inch, with a small knife.  Season the cavity with salt, marinade and stuff with the onion.  Pour the rest of the marinade over the duck, rubbing it to make sure is well coated and marinate for 2 hours in the refrigerator.

Preheat the oven to 400°F degrees. Place the duck breast side up, on rack in a roasting pan.  Sprinkle salt and freshly ground pepper over duck and in cavity. Roast duck for 20 minutes, Turn duck and roast, breast side down, 15 minutes. Turn duck and roast, breast side up, until duck is deep golden brown and cooked through, about 15 minutes longer. Let the duck rest at room temperature for 10 minutes before pulling.   Serve with corn flan and late vintage port sauce.



8 whole black peppercorns, lightly crushed

2 tablespoons fresh orange juice

2 large garlic cloves, crushed and peeled

1/4 teaspoon coriander seeds, lightly crushed

1/4 teaspoon dry oregano, lightly crushed


Combine all ingredients together


yields 4 servings


3 tablespoons butter

4 finger bananas, peeled and sliced in half lengthwise

1/2 cup Ouray cheese, grated (may be substitute with Manchego or Pecorino)


Heat the butter in a nonstick sauté pan over medium heat. Saute the plantain slices until golden brown on each side. Drain them on a sheet pan lined with paper towels.  Transfer them to a baking dish and sprinkle them with cheese.  Bake in 350F oven until cheese melts around 3-4 minutes.



Storing Oils

Keep oils in airtight containers in a cool, dark place.  Cold pressed and refined oils will keep unopened in the refrigerator for one year, but once open should be use ...

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