1 duck, about 5 pounds, fresh or frozen

1 tablespoon salt

1 scallion

3 slices fresh ginger

Glaze:

1 tablespoon light corn syrup

2 tablespoons water

1 tablespoon soy sauce

Few sprigs fresh cilantro, for garnish

1. Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry

 with paper towels. Rub the entire surface of the duck, inside and out,

 with the salt. Cover and refrigerate for several hours, or, overnight.

2. Put the scallion in the cavity and lay the slices of ginger on top of

 the duck. Add at least 2 inches of water to a large flameproof roasting

 pan with a lid and put the pan on the stove. Place a large rack in the

 roasting pan and bring the water to a boil. Choose an oval casserole large

 enough to hold the duck and small enough to fit into the roasting pan.

 Place the duck in the casserole and then put the casserole on the rack.

 Cover and steam for 1 hour, checking the water level from time to time

 and adding more boiling water if necessary. Save the duck broth to use in

 soups or stir fry dishes. When done, remove the duck from the casserole

 and place it on a rack to dry.

3. Combine the ingredients for the glaze in a small saucepan and bring to

 a boil. With a pastry brush, paint the hot glaze over the surface of the

 duck. Allow duck to dry for 1 hour.

4. Preheat the oven to 375F. Roast the duck, breast side down, for 20

 minutes. Turn over and continue to roast for 40 more minutes.

5. Transfer duck to a chopping board and allow to cool slightly. Using a

 cleaver, disjoint and cut the duck through the bone into bite size pieces.

 Arrange the pieces on a serving platter, garnish with cilantro and serve.

4 pounds Round (7-bone chuck roast), Cut 2″ thick

2 teaspoons Meat tenderizer

3 each Green onions, chopped

1 each Garlic clove

1/4 each Green Pepper (diced)

2 each Stalks Celery, diced

1/2 teaspoon Oregano

1/2 teaspoon Rosemary

1 dash Cayenne

1 tablespoon Worcestershire sauce

3/4 cup Burgundy wine

3 tablespoons Peanut oil

Slash fat edges. Sprinkle both sides of roast evenly with meat tenderizer.

Pierce meat deeply all over with fork.

Place in shallow dish and top with green onions, garlic, green pepper,

celery, oregano, rosemary and cayenne.

Combine worcestershire, burgundy and oil and pour over meat. Refrigerate

overnight, turning meat several times, each time spooning the chopped

ingredients over top again.

Sear both sides over glowing coals. Raise grill and continue cooking,

having meat about six inches from heat, until done as desired. Allow from

50 to 60 minues for total cooking time. Brush frequently during cooking with

any remaining marinade.

8 to 10 cloves garlic, peeled

1 cup olive oil

4 russet potatoes

2 tbsp. butter

1/3 to 1/2 cup heavy cream

1/4 cup Asiago cheese, grated

2 tbsp. Parmigiano-Reggiano cheese, grated

Salt and pepper, to taste

Put the garlic and olive oil in a heavy saucepan over lowest possible heat

and simmer until soft; 30 to 40 minutes. Drain off oil (reserve for

marinades or vinaigrettes). Puree garlic; set aside.

Meanwhile, prick potatoes with a fork and bake in a 400F oven for 1 hour

or until soft. While still hot, peel and mash, or pass through a potato ricer.

Melt butter in heavy cream; whisk in pureed garlic. Stir into potatoes. Stir

in cheeses and season with salt and pepper. Spoon into a gratin dish.

Place in a 400 F oven for 12 to 15 minutes or until browned and bubbling.

12- to 14-pound turkey (reserving neck and giblets, but excluding liver,

      for making stock)

1 stick (1/2 cup) unsalted butter

8 sprigs mixed fresh herbs such as thyme, sage, rosemary, and/or marjoram

1 1/2 cups water

 For gravy:

1 large onion

1 1/2 cups dry white wine

4 cups Turkey Giblet Stock plus additional for thinning gravy

1/3 cup all-purpose flour

Garnish: large bouquet of mixed fresh herb sprigs

Preheat oven to 325° F.

Rinse turkey inside and out and pat dry. Fold neck skin under body and fasten with

a small skewer. Using small skewers secure wings to body. Transfer turkey to a rack

set in a roasting pan and melt butter. Brush inside of turkey with some butter and

season with salt and pepper. Put herb sprigs inside body cavity. Brush outside of

turkey with remaining butter and season with salt and pepper. Loosely tie drumsticks

together with kitchen string. Roast turkey in middle of oven 1 hour.

Add water to pan and roast turkey, basting every 20 minutes, 2 hours more, or until

a meat thermometer inserted in fleshy part of a thigh registers 175° F. and juices run

clear when thigh is pierced. Transfer turkey to a heated platter and reserve juices in

pan. Remove skewers and discard string. Let turkey stand 30 minutes.

While turkey is standing, make gravy:

Finely chop onion. Skim fat from reserved pan juices and reserve 1/2 cup fat (for

sautéing onions, below, and for stuffing). On top of stove deglaze pan with wine

over moderately high heat, scraping up brown bits, and boil mixture until reduced

to about 1/2 cup. Add 4 cups stock and bring to a simmer. Pour wine mixture

through a sieve into a saucepan.

In a large, heavy skillet sauté onion in 1/4 cup reserved fat over moderately high

heat, stirring frequently, until browned, about 15 minutes. Stir in flour and cook

roux over moderately low heat, whisking, 3 minutes. Bring wine mixture to a

simmer. Add hot wine mixture to roux in a fast stream, whisking constantly to

prevent lumps, and simmer, whisking occasionally, 10 minutes. Whisk in additional

stock to thin gravy to desired consistency. Season gravy with salt and pepper and
transfer to a heated sauceboat.

Garnish turkey with herb bouquet and serve with gravy.

    12 pounds whole turkey, neck and giblets reserved

    1/3 cup real maple syrup

    2 tablespoons chopped fresh thyme

    2 tablespoons chopped fresh marjoram

    1/2 teaspoon lemon zest

    3/4 cup butter, softened

    2 cups chopped onion

    1 1/2 cups chopped celery

    1 1/2 cups chopped carrots

    2 cups apple cider

  Boil apple cider and maple syrup in heavy large saucepan over

 medium-high heat until reduced to 1/2 cup, about 20 minutes. Remove

 from heat. Mix in half of chopped thyme, half of marjoram and lemon

 peel. Add butter and whisk until melted. Season generously with salt

 and pepper. Cover and refrigerate until cold, about 2 hours.

  Preheat oven to 375F. Position rack in lower third of oven. Pat turkey

 dry with paper towels. Place turkey on rack set in large roasting pan.

 Slide hand under skin of turkey breast to loosen skin. Rub 1/2 cup maple

 butter over breast and under skin. If stuffing turkey, spoon stuffing

 into main cavity. Rub 1/4 cup maple butter over outside of turkey.

 Reserve remaining maple butter for gravy. Tie legs together loosely to

 hold shape of turkey. Arrange onion, celery, carrots and reserved turkey

 neck and giblets around turkey in pan. Sprinkle vegetables with remaining

 1 tablespoon thyme and remaining 1 tablespoon marjoram. Pour 2 cups

 apple cider into pan.

  Roast turkey 30 minutes. Reduce oven temperature to 350F. Cover entire

 turkey loosely with heavy-duty foil and roast until meat thermometer

 inserted into thickest part of thigh registers 180F or until juices run

 clear when thickest part of thigh is pierced with skewer, basting

 occasionally with pan juices, about 2 hours 25 minutes for unstuffed

 turkey (2 hours 55 minutes for stuffed turkey). Transfer turkey to

 platter. Tent turkey with aluminum foil and let stand 30 minutes;

 reserve mixture in pan for gravy.

  For the gravy: strain pan juices into large measuring cup, pressing on

 solids with back of spoon. Spoon fat from pan juices. Add enough chicken

 broth to pan juices to measure 3 cup. Transfer liquid to heavy medium

 saucepan and bring to boil. Mix 3 tablespoon reserved maple butter and

 1/3 cup flour in small bowl to form smooth paste. Whisk paste into broth

 mixture. Add chopped fresh thyme and bay leaf. Boil until reduced to
sauce consistency, whisking occasionally, about 10 minutes. Mix in

 apple brandy, if desired. Season gravy to taste with salt and pepper.

 Brush turkey with any remaining maple butter and serve with gravy.

1 – 13 Pound Whole Turkey fresh or thawed

1 Medium onion quartered

1 lemon quartered

1/4 Cup vegetable oil

1 Teaspoon dried thyme

1 Teaspoon dried tarragon

1 Tablespoon dried rosemary

1 Teaspoon salt

1/2 Teaspoon freshly ground black pepper

Preheat oven to 325F. Remove giblets and neck from turkey and reserve for

broth. Rinse turkey with cold running water and pat dry with paper towels.

Place onion and lemon quarters in neck and body cavities. In a small bowl,

mix oil with herbs, salt and pepper. With your finger tips, gently loosen

skin from the breast without pulling off the skin. Place 1 tablespoon of

herb mixture under skin; replace skin. Rub cavities and outside of turkey

with remaining herb mixture. Secure the neck skin to the back with

skewers. Fold wings under back of turkey. Place legs in tucked position. May

be prepared to this point, covered and refrigerated for several hours.

Place turkey, breast side up, on a rack in a large shallow (no more than

2-1/2 inches) deep roasting pan. Insert an oven-safe thermometer into the

thickest part of the thigh, being careful it does not touch the bone.

Cover bird with a loose tent of foil. Roast turkey in a preheated 325

degree F. oven for about 2-1/2 hours. Remove foil and baste bird with pan

juices. Continue to roast for about another hour until meat thermometer

registers 180 degrees F. in the thigh. Remove turkey from oven and allow

to rest for 15-20 minutes before carving. Transfer to a large platter and

serve with gravy.

1 13- to 14-pound turkey; neck, gizzard and heart reserved for Gravy Base

9 tablespoons butter, room temperature

1 1/2 cups (or more) canned low-salt chicken broth

1/2 cup tawny Port

1 cup water

1 medium onion, coarsely chopped

1 large carrot, coarsely chopped

1 medium Granny Smith apple, peeled, cored, coarsely chopped

Gravy Base

3 tablespoons all purpose flour

Position rack in bottom third of oven and preheat to 325°F. Pat turkey dry. Place

turkey on rack set in large roasting pan. Rub turkey breast with 2 tablespoons butter.

Sprinkle with salt and pepper. Fold 2-foot-square piece of cheesecloth in half twice,

forming 12-inch square. Dip cloth into water; squeeze out excess moisture. Drape

cloth over turkey breast, tucking cloth under at sides. Roast 30 minutes.

Meanwhile, bring 1 1/2 cups broth, Port and 4 tablespoons butter to simmer in heavy

medium saucepan, stirring until butter melts. Baste turkey with 3/4 cup Port mixture.

Roast turkey 1 hour 10 minutes, basting twice with remaining Port mixture.

Add water, onion, carrot and apple to roasting pan; stir to coat vegetables with pan

juices. Baste turkey with pan juices. Roast 20 minutes. Remove cheesecloth. Roast

turkey until skin browns and meat thermometer inserted into innermost part of thigh

registers 180°F, basting occasionally with pan juices, about 50 minutes. Transfer

turkey to platter; tent with foil.

Place roasting pan over medium-high heat. Bring pan juices and vegetables to boil,

scraping up any browned bits. Add Gravy Base and boil uncovered 5 minutes. Scrape

mixture into strainer set over large measuring cup, pressing on solids with back of

spoon. Spoon fat off top of pan juices. Add enough additional broth to cup to measure

3 cups liquid if necessary, or transfer pan juices to saucepan and boil until reduced to

3 cups if necessary. Bring pan juices to simmer in heavy medium saucepan. Mix 3

tablespoons butter and flour in small bowl to form paste. Add paste to pan juices;

bring to boil, whisking constantly. Boil until sauce thickens, whisking occasionally,

about 5 minutes. Season to taste with salt and pepper. Serve turkey, passing gravy

separately.

   2 cups apple cider

    1/3 cup real maple syrup

    2 tablespoons chopped fresh thyme

    2 tablespoons chopped fresh marjoram

    2 1/2 teaspoons lemon zest

    3/4 cup butter

    salt and ground black pepper to taste

    14 pounds whole turkey, neck and giblets reserved

    2 cups chopped onion

    1 cup chopped celery

    1 cup coarsely chopped carrots

    2 cups chicken stock

    3 tablespoons all-purpose flour

    1 teaspoon chopped fresh thyme

    1 bay leaf

    2 tablespoons apple brandy (optional)

 
 Boil apple cider and maple syrup in a heavy saucepan over medium-high heat

 until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in

 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter,

 and whisk until melted. Add salt and ground pepper to taste. Cover and

 refrigerate until cold (syrup can be made up to 2 days ahead).

  Preheat oven to 375F. Place oven rack in the lowest third of oven.

 Wash and dry turkey, and place in a large roasting pan. Slide hand under

 skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under

 the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup

 of the maple butter mixture over the outside of the turkey. With kitchen

 string, tie legs of turkey together loosely.

 
 Arrange the chopped onion, chopped celery, and chopped carrot around the

 turkey in the roasting pan. If desired, the neck and giblets may be added

 to the vegetables. Sprinkle the remaining thyme and marjoram over the

 vegetables, and pour the chicken stock into the pan.

  Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to

 350F, and cover turkey loosely with foil. Continue to roast, about 3 to 4

 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature

 of the thigh reaches 180F and stuffing reaches 165F. Transfer turkey to a

 platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey

 to sit about 25 minutes before removing stuffing and carving.

  To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices.

 Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan

 and bring to a boil. In a small bowl, mix reserved maple butter mixture with

 flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and

 apple brandy. Boil until reduced and slightly thickened. Season with salt and

 pepper to taste.

• 2 tablespoons olive oil
• One 4-pound boneless beef chuck roast
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 5 large onions, chopped
• 1 can (28 ounces) diced tomatoes, undrained

Directions

In a large pot, heat the oil over medium-high heat and brown the roast for 8 minutes, turning to brown on all sides.

Sprinkle the onion powder, garlic powder, oregano, salt, and pepper over the roast, then add the onions and tomatoes to the pot.

Reduce the heat to low, cover, and simmer for 2-1/2 to 3 hours, or until the roast is tender.

Slice the roast across the grain and serve with the pan juices.