The key here is a good butcher with the bones to prove it! Naturally, you can work with other poultry as well, though the duck bones do bring a greater flavour to the broth.
5 lbs (2.25 kg) organic duck bones (ask your local butcher)
4 Tbsp (60 mL) extra-virgin olive oil
3 heads fresh fennel, 2 roughly chopped and 1 sliced very thinly
1 medium onion, roughly chopped
3 stalks celery, chopped
1 carrot, peeled and chopped
8 cloves garlic, sliced
2 oranges, zested and juiced
1 bunch fresh thyme
Olive oil as needed
Black pepper, freshly ground
Preheat oven and roasting pan to 425 F (220 C).
Toss duck bones with olive oil, salt, and pepper. Roast bones in preheated roasting pan for 20 minutes before adding chopped vegetables, fresh thyme (save a small portion for the fennel salad), and garlic. Continue to roast until everything is a nice mahogany brown (about
Remove from oven and scoop bones and vegetables into large stockpot.
In roasting pan, pour off accumulated fat. Pour in orange juice and using a wooden spoon, scrape up browned bits in bottom of pan. Pour into stockpot. Cover bones with 3 in (7.5 cm) cold water. Bring to simmer, but do not boil. Skim well of any foam or fat. Continue to simmer for 4 hours before straining through cheesecloth into a container. Season to taste with salt and pepper.
Broth can be frozen at this point for up to 3 months, or kept in fridge for 2 days.
To serve, take very thinly sliced fennel and toss with small amount of olive oil; season with salt, pepper, remaining thyme, and orange zest. Place this in bottom of bowl. Bring duck broth up to boil and serve atop immediately.
Source: "Fuel Restaurant", alive #307, May 2008
Made from chickpea flour, chickpea pasta has a similar taste and al dente texture to regular pasta, but with a lot more dietary fibre and protein. That makes it a healthy base for this colourful vegetable-forward pasta salad with tasting notes of the sunny Mediterranean. Hummus serves as a surprising backbone to a creamy dressing. Stir it up When preparing chickpea pasta, stir it a couple of times during the first minute of cooking and then start taste-testing the noodles a couple of minutes before you hit the recommended boiling time on the package. They can turn mushy quickly. And expect a lot of foam, so skim it off with a spoon, as needed, during cooking.
The idea is pretty simple: start with adding a dressing to a jar and then layer on various ingredients such as crisp veggies, buttery fish, and greens. Bingo … salad in a jar that’s ready to go when you are, with not a limp green in sight. Perfect for weekday lunches and healthy quick dinners. Wild salmon or Arctic char are good stand-ins for rainbow trout. Lentil love When preparing lentils for a particular dish, consider adding extra to the pot of simmering water. Cooked lentils freeze well and can be used as an easy plant-based protein addition to future salads.
Inspired by its creamy Italian cousin, this vegetarian take on panna cotta swaps out the cream and gelatin for coconut milk and agar agar. Odourless and tasteless, agar-agar is a plant-based thickener derived from seaweed. It’s also a wonderful source of iron, fibre, and magnesium. If you plan on transporting these desserts, pour panna cotta into small jam jars. Once set, screw lids on top and place garnish in separate container. Once you reach your destination, simply garnish and serve.
This happy jumble of vegetables is not only beautiful to look at but also scrumptious. Try to use a rainbow of different colours for the most striking salad presentation. Feel free to replace the dried apricots in the dressing with another dried fruit you may have on hand. Dried cranberries, dried cherries, or golden raisins are all delicious alternatives.