Nancys Duck Recipes

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NANCY'S SPINACH SALAD



Nancy's Spinach Salad image

Provided by Food Network

Time 44m

Yield 4 servings

Number Of Ingredients 11

1/2 small onion
1/3 cup ketchup
2 tablespoons Worcestershire
1/4 cup white vinegar
1/2 cup sugar
1 cup canola oil
1 large bag fresh spinach
2 hard boiled eggs
Several large mushrooms, sliced
4 to 5 slices bacon, cooked and crumbled
1 container fresh bean sprouts

Steps:

  • For the Dressing: In a food processor, chop onion, add all other ingredients except oil, and blend. Slowly add the oil, refrigerate for 1 day.
  • For the Salad: Mix all of the ingredients in a bowl and toss with dressing.

​​CRISP ROAST DUCK



​​Crisp Roast Duck image

A golden-skinned roasted duck is a festive main course for any special meal. In this recipe, the bird is doused with boiling water before being scored all over. The boiling water helps pull the skin taut, making it easier to score in a crosshatch pattern. That, in turn, allows the fat to render out as everything roasts. The result is a perfectly cooked duck with pink, juicy meat and burnished, crunchy skin. Serve the bird as is, or with some kind of sauce - either sweet or pungent - such as cranberry sauce, salsa verde or a spicy soy dipping sauce. And save the duck fat at the bottom of the pan. It will keep for at least three months in the refrigerator and is excellent on roasted vegetables, especially potatoes.

Provided by Melissa Clark

Categories     poultry, main course

Time 6h30m

Yield 4 servings

Number Of Ingredients 7

1 (5- to 6-pound) whole duck
1 tablespoon plus 1 teaspoon kosher salt (Diamond Crystal)
2 teaspoons freshly ground black pepper
2 large garlic cloves, finely grated, passed through a garlic press or finely minced
1 tablespoon chopped thyme or rosemary leaves, or a combination, plus more sprigs for the cavity
1 tablespoon finely grated lemon or orange zest, or a combination
1 1/2 teaspoons ground coriander or a spice mix, such as garam masala or baharat(optional)

Steps:

  • Bring a full kettle or medium pot of water to a boil (at least 2 quarts).
  • Meanwhile, remove giblets and neck from the duck cavity and reserve for another use. Trim any excess fat from around the duck cavity and the neck. Place duck, breast side up, on a rack in the sink. Pour half of the boiling water all over the top of the duck to tighten the skin. Flip the bird and pour remaining boiling water over the back.
  • Once the duck is cool enough to handle, using the tip of a very sharp paring knife, prick duck skin all over to help release the fat, especially where the skin is thickest, and be careful not to pierce the meat. It can be helpful to hold the knife nearly parallel to the bird. After piercing the skin, use the knife blade to score the duck breast in a crosshatch pattern (making deep cuts into the skin only, and not into the breast meat). Flip the bird and score the back as well (you don't need to prick the back). You may need to sharpen your knife along the way, as it's much easier to make clean cuts into the skin with a sharp knife. Using a clean kitchen towel or paper towels, thoroughly pat duck dry, including inside the cavity.
  • Season the duck all over, including cavity, with salt and pepper. In a small bowl, combine garlic, chopped herbs, citrus zest and coriander, if using, and make a paste. Rub garlic paste all over duck, inside and out. Place duck, breast side up, on rack in a roasting pan, stuff cavity with herb sprigs, and refrigerate, uncovered, for at least 4 hours and up to 24 hours.
  • When it's time to cook the bird, heat the oven to 450 degrees. Roast for 30 minutes. Remove the pan from the oven and carefully prick duck skin all over the top of the bird using a sharp paring knife. (You don't need to prick the back of the duck.) Reduce the oven temperature to 350 degrees and continue roasting until skin is golden brown and crispy, and the internal temperature at thickest part of the thigh reads 165 degrees on an instant-read thermometer, about 1 hour to 1 hour 45 minutes longer. Using tongs, gently tip duck to drain any liquid from the cavity. Transfer bird to cutting board to rest for at least 10 minutes. Carve and serve.

AUNT NANCY'S BAKED BEANS



Aunt Nancy's Baked Beans image

A wonderfully rich and flavorful dish that leaves people coming back asking for more! I usually make this for family functions in honor of my Aunt Nancy (it was her recipe) and people always ask for the recipe.

Provided by Lindsay

Categories     Baked Beans

Time 1h30m

Yield 24

Number Of Ingredients 11

1 pound ground beef
½ pound bacon, cut into bite-sized pieces
2 (28 ounce) cans baked beans, undrained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can butter beans, drained
1 medium onion, chopped
½ cup dark brown sugar
½ cup white sugar
½ cup ketchup
2 tablespoons dark molasses
1 ½ teaspoons dry mustard

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer beef to a bowl with a slotted spoon. Drain and discard grease.
  • Place bacon in the same skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels. Discard all drippings.
  • Add baked beans, kidney beans, butter beans, onion, brown sugar, white sugar, ketchup, molasses, and dry mustard to the beef. Add bacon and mix all ingredients together. Transfer to a 9x13-inch aluminum pan and cover with aluminum foil.
  • Bake in the preheated oven for 50 minutes. Remove foil and bake for 10 more minutes.

Nutrition Facts : Calories 191.4 calories, Carbohydrate 30.4 g, Cholesterol 15 mg, Fat 4.6 g, Fiber 4.4 g, Protein 9.3 g, SaturatedFat 1.6 g, Sodium 463.8 mg, Sugar 16.2 g

NANCY'S QUICK QUICHE



Nancy's Quick Quiche image

A flexible recipe - you can use with whatever you like or have available. I double the recipe below and freeze (in 2 batches) to pull out for a quick meal during the week. I use a refrigerated 9" pic crust (rolled up)

Provided by NancyB

Categories     Brunch

Time 1h15m

Yield 1 Quiche, 8 serving(s)

Number Of Ingredients 7

1 pie crust
1/2 lb turkey sausage
1/2 bell pepper, diced
1/2 small onion, diced
6 large eggs
4 cups cheese
3/4 cup milk

Steps:

  • Preheat oven to 350. Line a cookie sheet with tinfoil (in case it bubbles over when cooking).
  • Line a 10" pie dish with the pie crust. If you prefer - you can use a frozen 9" pie crust but make sure it is "deep dish".
  • Brown sausage and then saute veggies until soft.
  • Whisk eggs and milk then add the meat, veggies and cheese. Pour all into the pie crust.
  • Bake uncovered 60 minutes until it firm in the center. Let it sit/rest 10-15 minutes before serving.

Nutrition Facts : Calories 438.1, Fat 30.8, SaturatedFat 13.3, Cholesterol 223.7, Sodium 891.3, Carbohydrate 17.5, Fiber 1, Sugar 0.5, Protein 22.4

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