This butter adds a nice citrus tang to roast duck or baked chicken. It it is also very good on broiled or char-grilled fish. This easy compound butter is one I fix often. You could substitute lime zest for the orange zest for a nice variation on this recipe. This is suitable for Induction. If you are interested, the dinner roll recipe is here, but I left out the rosemary in the above pictured version: https://buttoni.wordpress.com/2011/05/31/rosemary-onion-dinner-rolls/
INGREDIENTS:
1 stick butter (I use unsalted) (4 oz)
1 T. lemon zest
1 T. orange zest (or lime zest)
1 large clove garlic, minced
2-2 T. parsley, chopped
1/16-1/8 tsp. cayenne pepper
Dash salt
DIRECTIONS: Soften butter in a bowl. Add remaining ingredients and let sit for about an hour so that flavors can blend. Stir occasionally. Dab onto roast duck, chicken or fish right before serving.
NUTRITIONAL INFO: Makes 8 servings of 1 T. each. Each serving contains:
103 calories
11.47 g fat
.48 g carbs, .22 g fiber, .26 NET CARBS
.11 g protein
5% RDA Vitamin C
I think the calorie count is wrong. This looks wonderful-thanks, Peggy.
You’re so right, Anne. I had inadvertently calculated on Fitday.com just 1T. butter instead of the full stick. I have made those changes to the calories (103 per serving) and fat (11.47g) now in the recipe on-line. Thanks so much for noticing so I could correct that.