REHEATING SMOKED DUCK BREAST
(For my use in UK)
Heat oven to 162.778 Celsius
Place  duck breast over 1/2 cup water in roasting pan
Cover tightly with foil
Heat approximately 30-45 minutes (until interior temperature reaches 135 Fahrenheit)

Let stand 5 minutes before slicing and serving with orange sauce

CORONATION CHICKEN

Shredded Roast Chicken
2/3 cups mayonnaise
2 Tablespoons mango chutney
2 teaspoons mild curry
1 teaspoon ground cinnamon
1 pinch ground black pepper
2 spring onions finely chopped
1 bell pepper pieces (I like some of more than one color pepper)
1 stick chopped celery
1 cup green grapes cut in halves
1 carrot shredded

Mix ingredients and serve as salad.

About 3/4 cup chopped toasted almonds would be nice too.

SWEET AND SOUR PORK

This is not the overly sweet dish that I have usually made in the past using a ready-made sauce.  We loved it!  Will definitely make it again!

Meat preparation:

Pork cut into cubes

Coat with flour

Coconut oil melted to brown meat and cook about 4 minutes

Sauce Ingredients:

1 cup soy ginger sauce

2 stalks celery, thinly sliced

2 bell peppers (any color) cored, seeded and chopped

2 cups chunks pineapple (I used fresh)

2 small carrots, sliced and partially cooked

1 Tablespoon rice wine vinegar

Topping:

2 Tablespoons chopped fresh cilantro

2 green onions, thinly sliced

Add vegetables and sauce ingredients and cook an additional 4 minutes

Add cilantro and green onions and stir just to combine.

Serve over steamed rice.