I made Thanksgiving dinner for my roommate Nicole and my parents. It was pretty darn tasty. Duck has become a standard this time of year for me because, well, I don't really like turkey. :) Maybe that makes me un-American, but I think we all could use a little more duck in our lives. I made this with a salad of field greens, a homemade white wine vinaigrette, candied pecans, goat cheese, fresh basil and chopped Granny Smith apples. Also had a sliced baguette with honey butter. mmm.
Whipped Sweet Potatoes with Brown Sugar-Pecan Topping
For sweet potatoes
22 ounces potatoes, peeled, cut into 1-inch pieces
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large egg
6 tablespoons sugar
1 teaspoon pumpkin pie spice
Pinch of salt
1 1/2 cups cornflakes, crushed
1/2 cup (packed) brown sugar
1/2 cup chopped pecans
6 tablespoons (3/4 stick) unsalted butter, melted
Make sweet potatoes:
Preheat oven to 400°F. Cook sweet potatoes in large pot of boiling water until tender, about 15 minutes. Drain; transfer potatoes to large bowl and add butter. Using electric mixer, beat until smooth. Add egg, sugar, spice and salt; beat to blend. Transfer mixture to 8 x 8-inch baking dish. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Bake potatoes until beginning to brown around edges and slightly puffed, about 25 minutes.
Meanwhile, prepare topping by mixing together all ingredients in medium bowl.
Spoon topping evenly over potatoes. Bake until golden brown and crisp, about 10 minutes longer.
Brussels Sprout Hash with Caramelized Shallots and Pancetta
4 tablespoons butter, divided
1/2 pound shallots, thinly sliced
Coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
6 oz pancetta
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water
Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.
Remove shallots from pan and add pancetta. Saute for 3 - 5 minutes or until a little crispy. Remove from pan.
Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Add sprouts to pan; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 1 tablespoon butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (not optional)
BAKE in preheated 425°F. oven for 15 minutes. Reduce temperature to 350°F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Crispy Roast Duck
1 (5- to 6-lb) Long Island duck (also known as Pekin)
2 cups boiling-hot water
1 tablespoon kosher salt
1 teaspoon black pepper
Put oven rack in middle position and preheat oven to 425°F.
If necessary, cut off wing tips with poultry shears or a sharp knife. Remove and discard excess fat from body cavity and neck, then rinse duck inside and out. Prick skin all over with a sharp fork. Fold neck skin under body, then put duck, breast side up, on a rack in a 13- by 9- by 3-inch roasting pan and pour boiling-hot water over duck (to tighten skin). Cool duck, then pour out any water from cavity into pan. Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with kosher salt and pepper.
Roast duck, breast side up, 45 minutes, then remove from oven. Turn duck over using 2 wooden spoons, and roast 45 minutes more. Turn duck over again (breast side up), tilting duck to drain any liquid from cavity into pan. Continue to roast duck until skin is brown and crisp, about 45 minutes more (total roasting time: about 2 1/4 hours). Tilt duck to drain any more liquid from cavity into pan. Transfer duck to a cutting board and let stand 15 minutes before carving. Discard liquid in roasting pan.