|by John Thorne|
John Thorne's classic first collection is filled with straightforward eating, home cooking, vigorous opinions, and the gracefully intelligent writ...
1 - 10 of 13 for bag duck
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Preheat oven to ... large (14x20 inch) Brown-In-Bag. Place your ... 2 inches from ducks. Make six ... skimming off excess fat your gravy is ready to serve.
Parboil ducks using celery, onion ... semi-tender. Dust cooking bag with flour, stuff ... ducks for 10 minutes. (I remove skin after ducks are parboiled.)
Parboil ducks until semi tender, ... Place in roasting bag dusted with flour. ... minutes. Use sauce over rice. (I remove skin after ducks are parboiled.)
Preheat oven to ... small size (10x16) Brown-In-Bag and place in ... well mixed. Brush duck with butter and ... (1/2-inch) slits in top. Cook 1 1/2 hours.
Put duck in bag with all ingredients. Follow directions for using Brown in Bag. Bake at 350 degrees for 3 hours.
Pour boiling water ... minutes. Remove tea bags, add sugar and stir to dissolve. Add punch and lemonade; chill. Add 1 bottle Cold Duck just before serving.
Par boil duck in water seasoned ... all. Lay 2 strips of bacon over breast of each duck and bake at 350 degrees for 1 1/2 hours. Yield: 4 to 6 servings.
Mix all ingredients ... and pour over duck in oven bag. (I use ... the top of the bag. Cook for 2 hours at 350 degrees. Serve sauce as gravy on the side.
Preheat oven to ... all ingredients except ducks and pour into ... x 20 inch) Brown-in-Bag. Place bag ... off excess fat and your gravy is ready to serve.
Put in spice bag containing: Marjoram Peppercorns ... to 3 1/2 hours. Remove spice bag and serve over rice - preferably wild rice (if you can afford it).
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