PORK CHOPS IN A DUCK SAUCE GRAVY
This is a creation of mine that my husband said that I must share with everyone. He loves this dish and can't wait for the next time I make it.
Provided by Pooka
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- ****Dependingon how many people you are serving and how big their appetite is you will have to adjust this recipe accordingly.
- Heat up frying pan.
- Put in a little bit of margarine.
- Approximately 2 teaspoons.
- Pour in the 2 cups of duck sauce.
- Lower the heat to medium or just below medium.
- Add in the rest of the margarine.
- Let it melt in with the duck sauce.
- Stir to blend together as the margarine melts.
- Make sure that your heat is not too high.
- The duck sauce mixture should be barely bubbling.
- Add the pork chops.
- Depending on the size of your frying pan, you may only be able to cook two at a time.
- The pork chops are to be cooked slowly.
- Turn the pork chops after they have been in the pan for about 10 minutes.
- After 10 more minutes cook them for at least another 5 minutes on each side.
- After they are done put them aside and repeat the cooking process with the remaining pork chops.
- After you are done cooking the chops, you will have to sample the gravy.
- If it is too sweet you will need to add a little bit more margarine.
- You will want a balance between the two.
- You do not want one taste to over power another.
- When the sauce is done pour it over each individual serving of pork chops.
- There may be left over gravy that you can put in a bowl if someone wants more.
- You can also freeze the left over gravy and re use it for when you cook pork again.
ROAST PORK WITH DUCK SAUCE ON GARLIC BREAD
This was the specialty of the landmark, "Crossroads" Pizzeria in South Fallsburg, NY. It's the place where Catskill Resort workers and guests, "up for the whole season," would go for Pizza or Roast Pork sandwiches when they needed a break from the Jewish cooking at the hotels. The garlic bread is made with "pastrami seasoning".
Provided by Chef Paley
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Honey Roasted Loin of Pork: Preheat the oven to 400 degrees F. Mix together the honey and brown sugar. Roll the pork loin in to coat. Roast for 30 to 40 minutes, or until an inserted meat thermometer reads 155 to 160 degrees F. Let rest for 5 to 10 minutes before slicing thinly.
- Duck Sauce: Mix together apricot jam, cider vinegar and water.
- Garlic Bread: In a saute pan, melt the butter and olive oil. Add the garlic and saute until softened. Let rest for at least 15 minutes. (The longer it rests, the more garlic-y it will be).
- Preheat the oven to 400 degrees F. Mix the coriander seeds with the paprika and cumin seeds. Paint the bread halves with the garlic mixture. Sprinkle on the spice mixture. Wrap the load in foil and bake for 10 minutes. Remove the foil, separate the halves, and bake for 5 more minutes, or until crunchy.
- Assembly: Cut bread into 4 portions. Shmear with Duck Sauce. Cover with the sliced Honey Roasted Loin and enjoy!
Nutrition Facts : Calories 901.3, Fat 41.7, SaturatedFat 13, Cholesterol 105.3, Sodium 762.3, Carbohydrate 99.1, Fiber 4.5, Sugar 31.9, Protein 34.3
ROAST PORK WITH DUCK SAUCE ON GARLIC BREAD
This was the specialty of the landmark "Crossroads" Pizzeria in South Fallsburg, N.Y. It's the place where Catskill Resort workers and guests, "up for the whole season," would go for pizza or roast pork sandwiches when they needed a break from the Jewish cooking at the Hotels. I make the garlic bread with pastrami seasoning.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a saute pan, melt the butter and olive oil. Add the garlic and saute until softened. Let rest for at least 15 minutes, the longer it rests, the more garlic-y it will be.
- Preheat the oven to 400 degrees F.
- Mix the coriander seeds with the paprika and cumin seeds.
- Paint the bread halves with the garlic mixture. Sprinkle on the spice mixture. Wrap the loaf in foil and bake for 10 minutes. Remove from the foil, separate the halves, and bake for 5 more minutes until crunchy.
- Cut bread into 4 portions. Shmear with Duck Sauce. Fill with the sliced Honey Roasted Loin. Eat.
- Mix together
- Preheat the oven to 400 degrees F.
- Mix together the honey and sugar. Roll the pork loin in it to coat. Roast for 30 to 40 minutes, or until an inserted meat thermometer reads 155 to 160 degrees F. Let rest for 5 to 10 minutes before slicing thinly.
ROAST DUCK WITH PORT-GARLIC SAUCE
A delicious duck recipe from the Upperline Restaurant in New Orleans, courtesy of Bon Appetit. I recommend making the sauce a day ahead, as I found that it takes a little longer to reduce than what is stated.
Provided by lazyme
Categories Whole Duck
Time 3h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For sauce:.
- Cut off duck wing tips at joint. Combine neck, heart, gizzard and wing tips in large saucepan. Add onion, carrot and celery to pan. Add water and bring to boil. Reduce heat and simmer 1 hour. Strain stock into medium saucepan. Boil stock until reduced to 1 cup, about 15 minutes.
- Melt 1 tablespoon butter in heavy large skillet over medium heat. Add sliced garlic and saute until golden, about 2 minutes. Add Port and boil 5 minutes. Add reduced duck stock and boil until reduced to 1 cup, about 8 minutes. Mix remaining 1 tablespoon butter and flour in small bowl. Whisk into sauce and simmer until thickened, about 1 minute. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving).
- For duck:.
- Preheat oven to 400ºF. Trim excess fat from cavity of duck. Using fork, pierce duck skin in several places. Place duck, breast side up, on rack in large roasting pan. Brush soy sauce over duck. Mix mustard and pressed garlic in small bowl. Brush mustard mixture over duck. Mix salt, pepper and thyme in another small bowl. Sprinkle spice-herb mixture over duck and in cavity. Roast duck 45 minutes. Turn duck and roast, breast side down, 30 minutes. Turn duck and roast, breast side up, until duck is deep golden brown and cooked through, about 15 minutes longer. Transfer duck to platter. Serve with sauce.
Nutrition Facts : Calories 2500.2, Fat 229.6, SaturatedFat 78.7, Cholesterol 446.6, Sodium 2476.9, Carbohydrate 19.5, Fiber 2, Sugar 7.5, Protein 69.6
ROASTED PORK LOIN WITH SWEET TANGY SAUCE
This roast is so tender and juicy and has a sweet tangy sauce that will melt in your mouth.I got this from another website and tweaked it to my likings. I roast this is a glass baking dish on top of an onion cut into 4 pieces. If you are preparing a larger roast just double the ingredients. The sauce is also good on rice if you'd like. Prep time does not include marinating time. I plate this with the onions that were in the bottom-oh so good!
Provided by msjill111
Categories Pork
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F.
- In a bowl, combine sage, salt, pepper, and garlic.
- Rub roast with olive oil so rub will stick to the roast.
- Rub mix all over roast.
- Cover with plastic wrap tightly.
- Marinate for about 2 hours (if you don't have time for that it'll still be fine.
- Sprinkle the Worcestershire sauce on right before you put it in the oven.
- Place roast in either a roasting pan or glass dish on top of the onion.
- Pour 1/4 cup water in bottom.(don't pour it over the roast).
- Place in oven on middle rack.
- Cover for the first 2 hours then uncover for remaining time.
- Bake approximately 3 hours or until internal temperature is at least 150°F depending on your desired doneness.
- Meanwhile, place sugar, flour,vinegar, water and soy sauce in small saucepan. Heat, stirring occasionally until mixture begins to bubble and thicken slightly.
- Brush roast with glaze 3 or 4 times during last half hour of cooking.
- When roast is done (I use a meat thermometer to ensure that it's done). Take out of oven, pour remaining glaze on and let rest set about 10 minutes before carving.
ROASTED DUCK W/ SPICY SAUCE:
This is the same recipe that they served at one of my favorite restaurants. One of the waitresses is a friend from way back and gave me the recipe. I have made this for my boyfriend several times. He loves the sauce. I was surprised that my son and his girlfriend also liked this dish. They are both very picky eaters.
Provided by litldarlin
Categories One Dish Meal
Time 2h45m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Rub duckling inside and out with salt;
- Stuff onions inside of cavity and tie legs together.
- Place on rack in roasting pan.
- Mix boiling water and honey; pour over duckling, letting water run into pan.
- (Duckling should not be put down into the water, keep on rack.)
- Roast in oven at 350 degrees for 1 hour.
- Prick skin to drain excess fat.
- Continue roasting until deep brown and juices run clear, 1 to 1¼ hours longer.
- Remove from oven.
- Increase oven temperatures to 400 degrees.
- Duck Sauce:.
- Combine all Duck Sauce Ingredients listed together.
- Brush duckling with spicy duck sauce.
- Return to oven and roast 5 minutes.
- May use remaining sauce as a dip for meat.
- Garnish with parsley and mandarin orange segments.
Nutrition Facts : Calories 2512, Fat 123.3, SaturatedFat 33.2, Cholesterol 1543.6, Sodium 3911.3, Carbohydrate 42.4, Fiber 1.9, Sugar 36.9, Protein 280.1
PERFECT HERB-ROASTED PORK LOIN WITH TANGY GLAZE
Topped with an herby, glazed crust, this pork is tender, juicy, and bursting with flavor. It's as impressive as a more expensive cut of beef, but easier on the wallet. Try this the next time you're planning a fancy dinner at home. Serve with mashed potatoes and green beans.
Provided by NicoleMcmom
Categories Pork Loin
Time 1h35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil and spray with cooking spray.
- Combine garlic, sage, salt, and pepper in a small bowl and mix well. Rub mixture over all surfaces of the pork. Place pork on the prepared baking sheet.
- Roast in the preheated oven until browned on top, 20 to 25 minutes.
- While the pork is cooking, whisk together vinegar, water, soy sauce, brown sugar, mustard, and cornstarch in a small bowl.
- When pork is browned on top, remove from the oven and reduce oven temperature to 325 degrees F (165 degrees C).
- Lightly coat the top of the pork with 1/2 of the glaze mixture. Return to the oven and cook until the internal temperature reaches 145 to 150 degrees F (63 to 65 degrees C), about 45 minutes. Pour the remaining glaze over the pork during the last 5 to 10 minutes of cooking.
- Remove from the oven and lightly tent with foil. Allow to rest for 10 to 15 minutes.
- Slice pork and serve with pan drippings and juices.
Nutrition Facts : Calories 392 calories, Carbohydrate 4 g, Cholesterol 119.1 mg, Fat 23.8 g, Fiber 0.2 g, Protein 37.6 g, SaturatedFat 8.3 g, Sodium 757.4 mg
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