Braised Duck Legs with Sweet and Spicy Pineapple

 

Duck is the “meatier” relative of chicken: its complex flavor and unique texture make it highly suitable for bold culinary combinations, which is exactly what I had in mind.
While I more often use duck breast, this time, I had D’Artagnan’s Rohan duck legs to experiment with, and I chose a classic pairing with pineapple, along with Asian inspired sweet and spicy sauce.

Fresh Cranberry, Orange and Almond Cake

 

As I still had some orange marmalade, from last weeks’ chicken dish, I thought it could be a good idea to use it in a cake. With Thanksgiving around the corner, and with lots of fresh cranberries at the store, it was a no-brainer to mix these two ingredients into one tasty cake.

Orange Marmalade Chicken Thighs

 

Upon reading Dorothy’s post in her wonderful blog “The New Vintage Kitchen”,  about her friend’s Hilda’s chicken marmalade recipe, I knew I wanted to give it a try. Such simple, yet complex at the same time, recipes, always intrigue me. The fact that the main flavoring ingredient was orange marmalade, a favorite of mine, was definitely part of the attraction.

Orange, Ricotta and Cardamom Cake

As the days are getting shorter, and citrus fruits rapidly replacing summer fruits at the stores, I felt it’s time for a comforting orange flavored cake, and the result was the following quick and easy “all in one bowl” cake.