ill have to adjust this recipe accordingly.
Heat up frying
n top. Brush with the duck sauce.
Secure the lid and
Preheat oven to 350 degrees F (175 degrees C).
Arrange lamb chops in a medium baking dish, and evenly coat with Worcestershire sauce, adobo seasoning, and cayenne pepper. Season with salt and pepper.
Bake 1 hour in the preheated oven.
Cover lamb chops with duck sauce, and continue baking 15 to 20 minutes, to an internal temperature of 145 degrees F (65 degrees C).
Cover bottom of Dutch oven with water and soup mix.
Mix the garlic powder and paprika into into the duck sauce.
Using the mixture like a glaze, coat the meat, all over. Place the brisket in the Dutch oven and cover.
Bake at 350 degrees for 2 hours. Remove and slice after it cools a bit and return the meat and sauce to the oven for another hour.
ndividual plates, and top with duck sauce, (I just poured some on
nd Sour Sauce.
SWEET AND SOUR SAUCE:
This recipe begins with
nd disjoint the duck. Dip the duck into soy sauce.
Over high
efore slicing thinly.
Duck Sauce: Mix together apricot jam, cider vinegar and
erving dish, and add the apricot preserves, vinegar, ginger and honey
To make the Peking duck: Arrange the duck breasts on a rack
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Mix together cranberry sauce, orange juice, duck sauce and wine.
Use half mixture to baste poultry and bake.
nd sour dipping sauce by whisking together plum or duck sauce and vinegar
In a medium bowl, blend barbeque sauce and duck sauce. Chill in the refrigerator until serving.
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
ups of rice).
SABRA SAUCE INSTRUCTIONS:
Combine all the
at needed) and brown the duck breasts, skin side down, for
Cook pasta in boiling salted water until al dente. Drain, reserving 1/2 cup pasta water.
Meanwhile, in a large, nonstick frying pan, cook duck skin until golden and crispy. Set aside. Season duck breast then briefly saute in duck fat, turning, for about 3 mins. Set aside and keep warm.
Add shallots and saute for 2-3 mins. Add apricots and cook for 4 mins. Add Cognac, cream and reserved pasta water. Add pepper and thyme. Season. Toss with pasta.
Serve pasta in bowls with duck and crispy skin. Garnish with Parmesan shavings.
eat through.
Add soy sauce, sesame oil and saute for
o 400\u00b0F.
Pierce duck skin at 2 inch intervals