Text 3416, 74 rader
Skriven 2008-03-05 19:26:08 av Carol Shenkenberger (9413.cooks)
   Kommentar till text 3391 av JIM WELLER (1:123/140)
Ärende: Re: Dads
================
    
 >  > Does he know how you talk about him here behind his back?
 > 
 >  CS> Sure does!  He just laughs <g>.
 > 
 > Well, that's OK then.
 > 
 > Lexi was being a brat recently; she called me a big dummy. When I
 > said to Roslind, "did you hear what she said?" she called out,
 > "And you're a tattletale too!" I don't get no respect either.

Hehe he's gonna flip but here it is:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's 'Donald Duck'
 Categories: Xxcarol, Duck
      Yield: 6 Servings
 
      1 ea 5-6 lb whole duck
    1/2 c  Hot sweet thai chile sauce
      3 tb Soy sauce
      2 ts Mirin
    1/2 tb Honey
 
  Ok, Donald Shenkenberger won the chance to make our second time at
  making a duck so here is 'Donald Duck'!  (Heck, I got to make the
  first one so it was his turn!).
  
  The Thai sauce is a hot-sweet 'dipping sauce' with a bit more kick
  than sweet and sour.  We used 'Flying Horse' brand, others think well
  of Mae Ploy.  Both have lower sodium than standard USA versions.  For
  the soy sauce, we use Datu Puti brand which is much lower in sodium
  than Kikkoman lite and much thicker and more flavorful.  Mirin is a
  japanese rice based cooking wine.  You can use sake in it's place or
  in this case, a dry sherry will do fine.  If you prefer to cook with
  no alcohol, a little wine vinegar can be used in it's place.  You
  will need a covered roasting pan with a rack to keep the duck out of
  the fat as it cooks.
  
  Mix all the above together and marinade the duck for 1 hour (longer
  will be fine).  Preheat the oven to 425F and put Duck in breast side
  up.  Keep the marinade at the side to use for basting. Use a covered
  roasting pan.
  
  After 30 mins, flip the duck on it's breast and rebaste, then reduce
  heat to 325F. Bake 30 mins at 325F then flip it over on it's back and
  re-baste. Bake covered another 20 mins, then take off the cover to
  crisp the breast. Raise heat this last stage back to 425F and it
  should be ready in about 15 mins.
  
  If you have a much bigger bird, do an extra flip for 30 mins at 325F
  before the final uncovered crisping stage.
  
  Let rest in the pan for 15 mins before carving.  Save every drop of
  the fat and drippings!  They are fantastic in many other dishes.  Due
  to the flavor of the duck fat, a little will go a very long way so
  it's actually good stuff for a somewhat fat reduced diet.
  
  Optional additions:  You may want to cut an onion in half and stuff
  it in the cavity.  Use a sweet or red one if so.  Dried raisins or
  dried figs also work well.
  
  Serving suggestions:  Goes well with a glass of wine (can stand up to
  a decent red due to the robust flavors of the duck), a crisp lettuce
  salad with a vinegar based dressing, and a baked sweet potato.
  
  From the Virginia Beach kitchen of:  xxcarol 5March2008
 
MMMMM
 
Gosh, I'm such a tattletail!  Snagged the rice dish and thanks!
--- SBBSecho 2.12-Win32
 * Origin: Shenks Express (1:275/100)