Sunday, April 23, 2017

Recipes by Joan Rivers: Apricot Coconut Cake; Roast Flaming Duck

Joan Rivers' Apricot Coconut Cake

24 (2-inch size) plain coconut cookies, crumbled
2 envelopes unflavored gelatin
1/2 cup cold water
1 (16 ounce) can apricots in syrup
1 1/2 cups butter
3 cups confectioners' sugar
Grated rind of 1 orange
1 lemon, juiced
1 cup miniature marshmallows
1 1/2 cups chopped nuts
6 egg whites
1/8 teaspoon kosher or sea salt
1/2 cup granulated sugar
Chopped nuts (garnish)
Flaked coconut (garnish)

Place 1/2 of the crumbled cookies in the bottom of a 9-inch pie plate.

Soften gelatin in cold water. Cook over low flame until gelatin is dissolved. Puree in blender with apricots and their syrup. Add butter and confectioners sugar. Blend until well mixed. Add grated orange rind and lemon juice. Fold in marshmallows and nuts.

Place egg whites in a large bowl. Add salt; beat until stiff. Gradually beat in sugar. Fold egg white mix into gelatin/apricot mix. Spoon over cookie crumbs. Sprinkle remaining cookie crumbs over top. Chill overnight.
Garnish with whipped cream. Sprinkle with more chopped nuts and flaked coconut.

Joan Rivers' Roast Flaming Duck

4 1/2 or 5 pound duckling (fresh or frozen)
1 clove garlic
Freshly ground pepper
1/3 cup strained orange marmalade
2 tablespoons honey
1 1/2 teaspoons bottled browning sauce (or soy sauce)
2 teaspoons lemon juice
1/3 cup Grand Marnier

Quarter the duckling, using poultry shears (or a sharp knife). Cut bird lengthwise through breastbone and one side of backbone. Divide halves just above thighs.

Rub quarters on both sides with Grand Marnier, garlic, salt and pepper. Let stand 1/2 hour. Place pieces, skin side down, on rack in a roasting pan. Spoon over marinade made by mixing together orange marmalade, honey, browning sauce (or soy sauce) and lemon juice. Roast 45 minutes at 350 degrees, basting once. Turn pieces, skin side up. Baste twice with marinade mixed with pan drippings. Roast 1 hour longer or until done. Run under broiler to crisp skin.

Remove duck to a heated platter. Put pieces together with toothpicks to form whole duck. Heat Grand Marnier, pour over duck and ignite. Mound steamed rice around duck. Garnish with a flower in its mouth and grapes on the side. Serves 4.

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