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  • 1 whole duck breast, boned and split
  • 1 pint fresh raspberries
  • 1 TB. lime juice (juice of 1 large lime)
  • 1 /4 tsp. GINGER
  • dash salt

Wash duck breasts, pat dry. Rub generously with CAJUN SEASONING. Heat a heavy skillet until very hot, place duck in pan, skin side down. With heat on medium-high, cook for 7 minutes. This high heat cooking renders the fat off the duck. It is important to remove most of the fat from the skin, as duck is quite rich. Before you turn the duck, tip the pan and drain off the fat–do this twice if needed. The duck stays in the pan because the skin sticks, so draining is easy. Don't worry if the skin is dark brown, its crispiest that way. Turn over, cook an additional 5 minutes (for large breasts, weighing 8 oz. or more, add two minutes per side). Remove to plate, let rest 5 minutes. Slice across the grain, fan out on plate in a small pool of raspberry sauce. Make sure to leave the skin on, then the guests can decide whether and how much to eat of it on their own.

To prepare sauce, puree raspberries in a food processor or blender. Using a flexible spatula, push the pureed berries through a pasta strainer to remove the seeds. While the duck is cooking, heat raspberry puree in a small saucepan over medium-low heat, add lime juice, GINGER, CAYENNE and salt. Stir to blend, simmer on low until duck is ready to be cut. Spoon a small pool onto the plate, reserve the rest in a small bowl for extra dipping.

Serves:. 2. Prep. time: 5 minutes. Cooking time: 12 minutes.

  • 3 oz. (a small handful) snap peas per serving
  • a dab of butter (optional)
Bring1-2 quarts water to a boil, add peas, cook 2 minutes, drain and rinse with cool water briefly to stop cooking. Toss with a bit of butter if you must, place on the finished plate and serve. The peas should be cooked at the last minute, about when you are ready to slice and serve the duck. Just have the water almost boiling, and pop the heat up a notch when the duck breasts are done, so it will reach a full boil while the duck is resting.
Serves: 4-5 per pound snap peas. Prep. time: 1 minute. Cooking time: 2 minutes

  • 2 lbs. small new potatoes–red or white (about 4 cups)
  • 1 large garden ripe tomato (about 1 cup diced)
  • 4 green onions, ends removed, diced
  • 1 /4 Cup fresh Basil Leaves, chopped–this is just one of those late Summer recipes you need fresh basil for–everyone should have some in a pot outside the door.
  • 4 TB. olive oil (divided)
  • 1 TB. vinegar
  • 1 tsp. sugar
  • 1 /2 tsp. dijon style prepared mustard
  • 1 /2 tsp. salt

Scrub potatoes until nice and clean,cut into 1/4" thick circles. Wash and chop the tomato, onion and Basil, set aside until ready to use. Heat 1 TB. olive oil in a large nonstick skillet over medium high heat. Add potatoes in as close to a single layer as you can get them, shake the pan a few times to make sure they aren't sticking, then cook 3-4 minutes until the potatoes start to brown. Flip and cook a few minutes on the second side. The potatoes shouldn't be black, and not all of them will be crispy brown, but the majority should be at least somewhat browned. Remove the pan from the heat, shake again to loosen the potatoes. In a large bowl, whisk together remaining 3 TB. olive oil, vinegar, FLORIDA SEASONED PEPPER, mustard and salt. Add potatoes, toss to coat, then add tomato, onion and Basil and stir thoroughly but gently. The object is to do this while the potatoes are still warm, which will release more flavor from the tomato, onion and Basil by heating them a bit, without sacrificing their garden fresh flavor. The salad can be served right at this point, but it tastes even better if it is covered and left to rest on the counter for half an hour, so all the good flavors have a chance to mingle.
Serves: 4. Prep. time: 10-15 minutes. Cooking time: 8 minutes or so.
Cajun Style Seasoning 2.1 oz. 1/2 cup jar
Powdered China #1 Ginger 1.9 oz. 1/2 cup jar
Cayenne Red Pepper Powder 2.1 oz. 1/2 cup jar
Florida Seasoned Pepper 2.6 oz. 1/2 cup jar

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