Best Yuck A Muck Recipes
MOCK DUCK (OR BEEF ROULAND)
Ever had to hold a dinner party for 6 on a budget of $40? I have and this family favorite was the life saver or dinner savour (ok, bad pun) It also makes a great family dinner. It is basically your most inexpensive cut of beef, flank steaks or round steaks flattened out with a lot of pounding arranged together to form a 12x16-inch sheet, and rolled like a jelly roll around a bread stuffing. If you want to really jazz it up, try adding 1/2 can smoked oysters (chopped) or cooked chopped chicken livers to the stuffing. The moist cooking method helps tenderize the steak and makes an excellent sauce for the potatoes. If you want to make your own stuffing to save even more money, that works too. I'm not sure why it is called Mock Duck.
Provided by fraxinus
Categories Steak
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Pound out steaks between plastic wrap. On a flat surface arrange 5 pieces of 24-inch cooking string parallel to each other about 2 inches apart. On top of the string, arrange the steak into a 12x16-inch sheet, or as well as you can create a rectangle without holes, try to overlap the steaks by no more than 1 inch.
- Cover sheet of steak with about 1/22-inch of stuffing.
- Roll steak as for a jelly roll, and tie with the string which is already under the roll, starting with the ends (so the stuffing does not squish out one end). Finally truss the roll lengthwise. At this time it should look like a steak cocoon.
- Brown the steak in oil in a frying pan.
- Transfer the roll to an oven-proof dish with a lid, pour consommé or tomato soup around the steak and cover. Baste during baking. Add additional water as needed to keep about an inch of liquid in the bottom. Bake 2 hours or until internal temp is 160°F.
- Serve with mashed potatoes and veggies.
Nutrition Facts : Calories 519.1, Fat 26.6, SaturatedFat 8.9, Cholesterol 93.2, Sodium 590.7, Carbohydrate 15.4, Fiber 0.6, Sugar 1.8, Protein 51.3
ROAST DUCK
Provided by Ina Garten
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 4
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.
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