Thursday, November 24, 2016

Crispy Roast Duck



INGREDIENTS

1 (5- to 6-lb) Long Island duck (also known as Pekin)
2 cups boiling-hot water
1 tablespoon kosher salt
1 teaspoon black pepper
PREPARATION

Put oven rack in middle position and preheat oven to 425°F.
If necessary, cut off wing tips with poultry shears or a sharp knife. Remove and discard excess fat from body cavity and neck, then rinse duck inside and out. Prick skin all over with a sharp fork. Fold neck skin under body, then put duck, breast side up, on a rack in a 13- by 9- by 3-inch roasting pan and pour boiling-hot water over duck (to tighten skin). Cool duck, then pour out any water from cavity into pan. Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with kosher salt and pepper.
Roast duck, breast side up, 2 hours and 15-30 minutes, then remove from oven. .  (total roasting time: about 2 1/4 hours). Tilt duck to drain any more liquid from cavity into pan. Transfer duck to a cutting board and let stand 15 minutes before carving.

reserve liquid in roasting pan.add this to the oven rice. 100% better than lamb grease on rice.

Salisbury Steak

Salisbury Steak

 INGREDIENTS

SERVINGS 6 UNITS US
1 (10 1/2 ounce) cancampbells French onion soup
1 1⁄2 lbs ground beef
1⁄2 cup dry breadcrumbs
1 egg
1⁄4 teaspoon salt
1⁄8 teaspoon ground black pepper, to taste
1 tablespoon all-purpose flour
3 tablespoons cup ketchup
1 -3 teaspoon Worcestershire sauce, to taste
1⁄2 teaspoon mustard powder
1⁄4 cup water
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DIRECTIONS

In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.
Shape into 6 oval patties.
In a large skillet over medium-high heat, brown both sides of patties.
Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth.
Mix in ketchup, water, Worcestershire sauce and mustard powder.
Pour over meat in skillet.
Cover, and cook for 20 minutes, stirring occasionally.