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 disjoint the duck. Dip the duck into soy sauce.
Over high
To make the Peking duck: Arrange the duck breasts on a rack
owl, mix cream cheese, soy sauce, fresh ginger root, garlic, parsley
nd Sour Sauce.
SWEET AND SOUR SAUCE:
This recipe begins with
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.
and cook uncovered until the sauce has reduced into a thick
QUICK TOMATO SAUCE:
Make this first; heat
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
op bag, add the drained Quick Pickles and flour and shake
o 400\u00b0F.
Pierce duck skin at 2 inch intervals
at needed) and brown the duck breasts, skin side down, for