Thanksgiving it is, with crispy duck breast & orange cake for dinner!

Plan an elaborate Thanksgiving dinner with a scrumptious meal.

Set your dinner with crispy duck breast that can go well with some barley bread.

The decadent orange cake to end your meal on a sweet note. The cake will be a treat for people who follow a gluten-free diet.

Both the recipes are easy to make, and will be a perfect treat for your guests.

SEARED CRISPY SKIN DUCK BREAST

Ingredients:
Duck breast: 1
Fresh thyme: 1 sprig
Dijon mustards: 15 gm

Sea salt and pepper to taste

Method:
- Season the duck breasts on both sides with salt and pepper and thyme
- Heat the non stick grill pan to 200°C
- Place the duck breasts skin side down. Cook for 12-15 minutes over medium heat
- Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down
- Roast for 4 minutes for medium-rare or 6 minutes for medium
- Rest the duck skin-side up for 10 minutes

(Courtesy: Mashumita Mohanta, Executive Chef at Lalit Great Eastern, Kolkata)

GLUTEN FREE ORANGE CAKE

Ingredients:
Oranges for puree: 2
Egg whole: 3
Sugar: 290 gm
Honey: 40 gm
Almond powder: 200 gm
Baking soda: 4 gm

Method:
- Boil the peeled oranges. Go for the imported ones if you can
- Make puree of pulp and keep it aside to cool
- Prepare a cake pan by spraying with oil (or butter)
- Add sugar and eggs in a large bowl and beat with a mixer until light and fluffy
- Mix the above ingredient sequence wise to form a smooth texture
- Add the orange puree pulp to the cake mixture and stir until evenly combined, then put the batter into the prepared tin
- Bake at 150°C for 40-45 minutes (depending on your oven), but test with a cake tester or skewer to make sure the orange cake is done before removing from the oven
- Prepare the cake with orange honey garnish and serve it

(Courtesy: Pronob Baruna, Executive Chef at The Lalit Mangar, Faridabad)