Roast Beef Or Chicken Or Pork Or Duck Salad Recipes

Steps:

• Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.
• When you're ready to cook, heat oven to 300. Remove pork from refrigerator, brush any excess sugar mixture off the fat cap and discard any juices. Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour.
• Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.
• Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.
• Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls.
• When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments.

Steps:

• Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
• Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
• When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
• Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.

Steps:

• Mix the pork, celery, and green onions in a large bowl.
• Combine the mustard, creamy salad dressing, horseradish, hot pepper sauce, and salt in blender. Blend to make a saucy dressing, about 1 minute. Lightly toss the dressing with the pork mixture. Cover and refrigerate until serving.

Steps:

• 1. Heat 1 tablespoon of the olive oil in a medium heavy saucepan over low heat. Add the onion and sugar and cook, stirring occasionally at first, then more frequently as the onion begins to caramelize, until soft and golden brown, about 25 minutes. Don't settle for anything lighter than the onions in the photo, bottom right, or you'll miss out on that all-important, mellow sweetness. 2. While the onions are cooking, preheat the oven to 400F. In a bowl, pour the olive oil over the tomatoes and toss to coat. Lay tomatoes on a baking sheet, season with salt and pepper, and roast for 10-15 minutes or until tomatoes are shriveled and collapsing. Remove from the oven and set aside to cool. 3. Put the caramelized onion, roasted cherry tomatoes, roast meat, beans and scallions in a large bowl. Add the rosemary-basil dressing to the mixture, season with salt and pepper, and toss gently. Serve at room temperature. Dressing: Mix all ingredients except the basil in a small bowl. Right before serving, stir in the basil.

Steps:

• First of all remove the meat or poultry from the roasting tin and have a bowl ready, then tilt the tin and you will see quite clearly the fat separating from the darker juices. So now you need to spoon off the fat into the bowl using a tablespoon, but remember, you need to leave 1-1½ tablespoons of fat in the tin. Then, using a wooden spoon, scrape the sides and base of the tin to release any crusty bits, which are very important for flavour. Next, place the tin over direct heat turned fairly low and, when the fat and juices begin to sizzle, add the flour, then quickly dive in with the wooden spoon using brisk circular movements. Speed is of the essence - gentle, faint-hearted stirring is not what's needed here: you should be mixing in the manner of a speeded-up film!
• Soon you will have a smooth paste, so now begin to add the hot stock, a little at a time, whisking briskly and blending after each addition. Now turn the heat up to medium and you will find that, as the stock is added and it reaches simmering point, the gravy will have thickened.
• Now your own preference comes into play. If the gravy is too thin, let it bubble and reduce a little; if it's too thick, add a little more liquid. Finally, taste and season with salt and freshly milled black pepper, then pour the gravy into a warmed jug ready for the table.
• For pork, which has pale juices, add onion to the roasting tin. This will caramelise during cooking and give colour to the juices. The onion may also be used with other joints and poultry to give colour.
• For lamb, add a teaspoon of mustard powder with the flour, a tablespoon of redcurrant jelly to melt into the gravy, and some red wine to add body.
• For duck, add the grated zest and juice of a small orange, along with a glass of port.
• For beef, add a wineglass of red wine or Madeira - this enriches the beef flavour magically.

Steps:

• Rinse duck under cold water and pat dry inside and out. Remove excess fat from the bird.
• Season bird, inside and out, with salt and pepper and prick skin with a fork several times to allow fat to escape. Place orange quarters in cavity.
• In a small bowl, mix brown sugar and 1 teaspoon salt with 4 tablespoons orange juice.
• Preheat oven to 350°F.
• Place the sliced onion and carrot into a roasting pan and place duck on a rack on top.
• Roast duck 30 minutes then remove from oven. Pour off fat, prick skin again and baste with the orange juice mixture.
• Continue cooking, basting it and pouring off the fat every 20 minutes until it is well browned and skin is crisp, 1 1/2 hours or until it is done.
• Remove the duck to a platter and cover with foil. Let stand 15 minutes.
• Pour off all but 1 tablespoon of the fat from the pan. Stir in flour. Cook, stirring and scraping the drippings from the pan about 2 minutes. Stir in remaining orange juice, chicken stock, vinegar and marmalade.
• Bring to a boil and simmer until well blended and thickened, 3 to 4 minutes.
• To serve, quarter the duck, or carve to your liking. Serve the gravy on the side.