Mad Hungry with Lucinda Scala Quinn

Recipes From Today's Show: Restaurant Renditions

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Mad Hungry Duck A'L'Orange

Today on MHTV: Sometimes you just don’t feel like getting dressed up and going out to eat but  that doesn’t mean you can’t bring the restaurant right to your own table. Today I want to show you how you can make those "fancy schmancy" dishes right at home. Duck a L’Orange is a classic French dish made from duck breasts that are dressed in an orange sherry-vinegar sauce and Potatoes Dauphinoise are the perfect accompaniment; mashed potatoes that are sprinkled with gruyere cheese before being baked again to a golden crisp. This menu may sound complicated, but I can guarantee, once you see how I put this dinner together, you'll won’t be scared at all to stay in and wow your family with a delicious restaurant-style meal without the restaurant tab the end of the night!

Recipes From This Episode:

Duck Breast a L'Orange
Potatoes Dauphinoise

Watch ''Mad Hungry with Lucinda Scala Quinn'' Mondays through Fridays at 12 p.m. ET/11 a.m. CT on Hallmark Channel.

Comments (12)

  • [...] Show: Restaurant Renditions Mad Hungry - Lucinda Scala Quinn Mon, November 28, 2011 3:00 PM UTC Mad Hungry - Lucinda Scala Quinn Rate this story Loading ... Share (function(){var [...]

  • Hi Lucinda and team,

    I have always watched your videos on television. Are there no more Mad Hungry show videos or am I just not able to find them. However, I miss your presence - the recipes alone are just not enough. I always appreciate your tips and recommendations etc. and also your personality on the videos. Please bring the videos back!

    Kind regards,

  • Love the way you cook. I purchased all the cookbooks I could find by Lucinda Scalla Quinn (three). I am looking forward to a new one by you. Now that my family has flown the coop, I end up with a lot of food ingredients that get thrown away when no one visits or I just plain don't use them up for myself. I would love some guidance on cooking smaller batches, how to buy necessary basic supplies and make them last until needed or how to use them up in recipes before you are facing the dreaded expiration dates. I find I am always ditching flour, baking soda and baking powder, spices, baking chocolate, cereals, eggs, milk, meat and fish that have been in the freezer too long, and lots of canned goods that always seem to expire too soon. Unlike city life, there are no stores nearby to get what you need on a daily basis. Because you have to drive to the markets you always end up over buying especially when sale prices seem so economical. Is there a cookbook or a guide to help me? I know you could come up with some good ideas and recipes in a future cookbook or perhaps gear your show to this problem once a week.

  • Lucinda,

    Will you be filming more episodes of Mad Hungry?


  • I think we need to be addressing some of our concerns about LSQ's scheduling, video availability, etc to Martha Stewart, herself. I'm sure she is the master planner in all aspects of what airs under her logo.

  • By-the-way, the duck, potato and green bean recipes all look easy and scrumptious. I hope to try them out soon. :-)

  • O lala...... I am looking forward to the weekend when I will be trying out those recipes, and they are too delicious to wait for a special occasion.

    But Lucinda, you forget to mention that all that beautiful left-over duck fat makes perfect roast potatoes. Don't waste it, the French can't do without it :)

  • [...] don't forget to check us out for the 11:30 am/et show, Restaurant Rendition! Add Comment [...]

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  • You can’t even find where to send an e-mail to ask a simple question.

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