The Red Hot Chili Paper

Send us some "foodback"

Chicken Dijon
Chicken with Garlic
Chicken Burgers
Chicken Tagine
Chicken Paprikash
Garlic Chicken
Chicken Casserole
Chicken Parmesan
Baked Chicken
Dry Garlic Wings
Buffalo Wings
Greek Chicken
Baked Drums
Chicken Cacciatore
Champagne Chicken
Chicken Cakes
Chicken Garlic Pizza
Chicken in Filo
Chicken & Walnuts
Garlic Chicken Livers
Thai BBQ Wings
Chicken Panang
Turkey Kebabs
Orange Chicken
Crusty Chicken
Chicken Satay
Chicken Kabobs
Yogurt Chicken
Roast Chicken
Chicken Stew
Oriental Stir-Fry
Korean Chicken
Mint/Ginger Chicken
Pasta Pagoda
Turkey Chili w/ Beer
Grilled Turkey Breast
Tipsy Turkey
Turkey Pot Roast
Turkey Burgers
Turkey Meatloaf
Turkey Pot Roast II
Turkey Italiano
Duck/Raspberry Sauce
Goose/ White Wine
Roast Goose
Tyrolean Goose
Baked Wild Duck
Duck w/ Olives
Cornish Hens
Hens in Honey
X-Mas Goose
Duck Breast
Duck with Raspberry Sauce


      1/2 cup seedless raspberry jam
      2 tbsp. Dijon mustard
      1/4 cup water
      1 teaspoon lime juice
      1 tbsp. Soya sauce
      1/2 teaspoon salt
      1/2 cup steak sauce
      4 boneless duck breast halves
      1/2 cup dry red wine
      1/4 cup soy sauce


    Prepare marinade by combining raspberry preserves, water, mustard, lime juice, 1 tbsp.  soy sauce, salt, 1/2 tsp. pepper and steak sauce in a small sauce pan. Cook over low heat  until thoroughly hot. Place duck breasts in shallow dish; pour marinade over meat. Cover  and refrigerate 2 to 2-1/2 hours, turning occasionally. Combine wine, 1/4 cup soy sauce  and another 1/4 tsp. ground pepper, stirring well. Place duck on broiler and broil 5 in.  from heat 15-20 min. Slice thin and serve with sauce.

These pages designed and maintained by:
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the