Delicious

Two, amazing recipes you can make anytime - very fancy looking, but super simple.


Baked Brie

Ingredients:

   * 3/4 onion, thinly sliced
   * 2 tbls grease, butter or olive oil
   * 1 sheet puff pastry
   * 1 5-inch round brie
   * 1 egg

Directions:

  1) Take puff pastry out of the freezer and put ontocounter to thaw.

  2) Melt grease in a large pan over medium heat. Add sliced onions. Stir frequently, don't let brown, just caramelize them. Will take about 30 minutes. When done, set off to the side to cool.

  3) Preheat oven to 400 degrees.

  4) Open up, and roll out pastry to about a 12 inch square. Pile cooled onions onto the center of the
square, in a small 3-5 inch diameter pile. Take the whole brie wheel, unwrapped, but with the weird rind and papery stuff on it, and squish it into the onions.

  5) Beat the egg in a small bowl. With a brush, brush the pastry with egg, and fold up the edges, using the egg as glue. Fold up all around and seal the edges by squishing. When finished, flip the whole thing over, seam side down, onto a silicon sheet on a baking sheet. Brush the entire top with egg.

  6) Bake for 20-25 minutes, or until golden. Take out and let cool for about 10 minutes, before eating.


Roast Duck

Ingredients:

   * 5-6 lb duck
   * 1/2 onion, cut into 2 pieces
   * salt & pepper
   * kitchen string

Directions:

   1) Preheat oven to 400 degrees.

   2) Unwrap duck and remove giblets (reserve neck for boiling for stock/gravy). Rinse duck under cool water. Shake off. Cut away excess fat around the front cavity (anything solid flap and fatty) leave the weird butt flap tucked under the duck. Score the top of the breasts, about every 1 1/2, in a diagonal. DO NOT CUT INTO THE MEAT, JUST SCORE THE FAT! Season inside and out with salt and pepper and stuff the onion into the cavity.

    3) Truss up the front knob and legs together to close the cavity and fold the back leg tips out, back then under its butt. Put the pretty duck onto a roasting rack, in a roasting pan. Put into the oven and roast for 15 minutes. Then lower oven temperature to 350 degrees.

   4) Occasionally checking it, and tilting it to dump some of the collected liquids (unless you are trying to render the fat, do not dump the cavity! You will get icky juices into your fat) cook for about hour and a half to two hours. Do not baste. Internal temp should be between 165 and 180 when done.

There you go! An easy dinner that would impress ANYONE!