What are some suitable side dishes that would go well with duck l'orange?

Answer 1

potato gallette, which is a potatos sliced thin, like for scallopped potatos, layered in a round pie pan, layer with potato, fresh thyme, grated grueyer cheese , ending with the cheese on top salt and pepper, pour about 1/2 c of dry white wine on the top and bake 45 - 60 min , all the wine should be gone and it will hold its shape
cool slightly and cut into wedges looks very nice with anything main course and steamed asparagus with a drizzle of lemon

rememberr the star is the duck and the orange sauce ,you don't want to have too many flavors going on, you want to highlight the duck

gl

Answer 2

Rice Pilaf, Carrots

Answer 3

properly relies upon on the casserole u r making.via fact it has some chicken,use some thing a lil starchy,not plenty tho.potato salad,or orange glazed julienned carrots or a rocket and aubergine salad with a horseradish dressing.or some thing basic like a herbed crouton salad.take ur %..

Answer 4

Serve anything! Baked potatoes, masheds, rice pilaf, pasta with a cream sauce, veggies with hollandaise, orzo salad, whatever sounds good to you!

Answer 5

pinapple salsa salad or some feta cheese,or mashed potatoes or even a bread basket! serve the cheese with preserved peaches

Answer 6

Cheesy Broccoli Casserole
Serves 8

1-6 oz. package Stove Top Stuffing Mix for Chicken
2-10oz. packages frozen broccoli florets; thawed, drained
1-10 3/4 oz. can condensed cream of mushroom soup
1 c Cheez Whiz cheese dip

Preheat the oven to 350ºF

Prepare stuffing mix as directed, but using only 3 T margarine. Set aside. Mix broccoli florets, cream of mushroom soup and Cheese Whiz cheese dip in 2-quart casserole. Top with stuffing. Bake for 30 minutes.

Make-ahead time-saver:
Assemble recipe as directed, and refrigerate several hours or overnight. Bake uncovered for 45-50 minutes or until hot.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Creamy Spinach Casserole
Serves: 8-10

INGREDIENTS:
1 (10.75 ounce) can condensed cream of celery soup
1 tablespoon all-purpose flour
4 tablespoons butter
1/2 teaspoon garlic salt
salt and pepper to taste
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 onion, finely diced

DIRECTIONS:
In a saucepan, combine celery soup, flour, butter or margarine, garlic salt, salt and pepper, spinach and onion. Whisk together and cook over medium heat until hot and thick.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Stir-Fried Asparagus
Servings: 4

1 lb Asparagus
1/2 Cup Water
1/2 Tsp Instant chicken boullion
1 Tbsp Cornstarch
1 Tbsp Water, cold
2 Tbsp Vegetable oil
1-1/2 Cup Mushrooms, fresh, sliced
1/8 Tsp Pepper, fresh ground blk

Cut asparagus into 1" pieces and steam lightly. Mix 1/2 cup water and the dry boullion; reserve. Mix cornstarch and 1T water; reserve.

Heat the oil in a wok or a 12 inch skillet over medium heat. Add the asparagus, mushrooms, salt & pepper. Stir fry about 1 minute.

Stir in bouillion mixture and heat to boiling. Stir in the cornstarch mixture. Cook and stir until thickened, about 10 seconds. Serve immediately.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Stuffed Artichokes
Serving Size : 4

2 cups Fine dried bread crumbs
1 cup Parmesan cheese
1/4 cup Olive oil
1/4 cup Chopped fresh mild herbs (basil, parsley, oregano, etc.)
4 Artichokes, boiled until tender and cleaned free of the choke
1 cup Garlic aioli (see recipe)
2 Lemons, cut in half

Preheat oven to 375ºF.

In a mixing bowl, combine the bread crumbs, cheese, olive oil and herbs. Mix thoroughly. Season the mixture with Bayou Blast. Carefully pack the bread crumb mixture into all available spaces in the artichoke.

Place the artichokes on a baking sheet and place in the oven. Bake for 25 minutes, or until golden brown. Serve the artichokes with a drizzle of garlic aioli and a squeeze of lemon juice.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Tomato Fromage
Serves: 4

4 Roma tomatoes
Kosher salt, to taste
Freshly ground black pepper, to taste
Garlic powder, to taste
1/4 cup grated Parmesan

Preheat oven to 350ºF.

Cut the tops and a very thin piece off the bottom of the tomatoes and stand them up close together on a small sheet pan or pie tin.

Sprinkle liberally with salt, pepper, and garlic powder. Carefully pile high the Parmesan cheese on top of each tomato. Bake for about 12 minutes, or until cheese starts to turn golden brown. Remove from oven and serve as a vegetable and a garnish.

Hint: Cook the tomato fromage in the oven with your entree for the last 10 to 12 minutes of cooking so that they are done together.

Answer 7

Red cabbage, asparagus with melted butter and small red hardboiled potatoes .

Answer 8

hmm.peas, rice, chicken? lol!