Try Roast duck with Stir fry veggies with plenty of color & flavor (broccoli, red yellow & green peppers, zuccini, sweet onions, carrot strips, water chesnuts, mushrooms) baked sweet potatoes, Wild Rice,”duck” sauce, sourdough yeast rolls, mince meat pie

RECIPE:
Roast Duck with Apple Dressing

PREP TIME 10 Min
COOK TIME 1 Hr 20 Min (Longer if more than 1 bird)
READY IN 1 Hr 30 Min
SERVINGS & SCALING
Original recipe yield: 4 servings( You may need 2-3 ducks , depending on the crowd. They can all be baked at once

INGREDIENTS
1- 3 (4 pound) whole duck(s)
salt and pepper to taste
1 teaspoon poultry seasoning
1/2 tablespoon butter
3 tablespoons chopped onion
5 stalks celery, chopped
3 cups peeled, cored and chopped apple
3 cups cornbread crumbs
1 tablespoon olive oil
(Double or triple recipe, depending on # of birds)

DIRECTIONS
Rinse duck(s) and pat dry; rub with salt, pepper, and poultry seasoning.

Stuffing (per bird)
Melt butter in a small skillet over medium heat. Saute onion and celery in butter until tender. In a medium bowl, combine with apple and cornbread crumbs. Mix together to make dressing (if necessary, add a little water to moisten).
Preheat oven to 350 degrees F (175 degrees C).
Fill the duck’s cavity with dressing, and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting pan or 9×13 inch baking dish.
Bake in preheated oven for 60 to 80 minutes, or until internal temperature reaches 180 degrees F (80 degrees C.)

We make prime rib.

Have you ever made Goose? Goose is a very traditional Christmas dish in Europe. Pork Loin can be prepared many ways. Stuffed pork loin with dried fruit for instant. Rolled veal roast etc. They make great presentations. I also like to take lean bacon and onion make a slits in the pork lion stuff the onion and bacon in it. Then I spice with salt,pepper, garlic, Worcester sauce and rub it in with a stone ground mustard. Serve with a cream sauce.

One of my other favorites can be done with pork chops or chicken ******. You take your meat of choice brown it on each site to seal in the juices. Then you take goat cheese and some butter. Melt it spice it with some pepper. I spread the goat cheese mix on the meat put a piece of fresh rosemary on top and return the whole thing in the oven for about 20-30 minutes.

I made this version of Peking Duck, and it’s delicious. It’s less work and takes less time than the traditional way of making Peking Duck, but it is great. I don’t have a steamer big enough, so I used a turkey roasting pan, set it on the stove over 2 burners and put the duck in the roasting rack, covered with foil.

From allrecipes.com:

INGREDIENTS
1 (4 pound) whole duck, dressed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
1/8 teaspoon ground cloves
3 tablespoons soy sauce
1 tablespoon honey
1 orange, sliced in rounds
1 tablespoon chopped fresh parsley, for garnish
5 green onions

1/2 cup plum jam
1 1/2 teaspoons sugar
1 1/2 teaspoons distilled white vinegar
1/4 cup finely chopped chutney
DIRECTIONS
Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
Place duck ****** side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
Preheat the oven to 375 degrees F (190 degrees C). Place duck ****** side up in a roasting pan and ***** skin all over using a fork.
Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.

Wine Tip

Try with a California Zinfandel .

What about Bejing chicken(thighs and small legs or wings)Recipe–soys sauce, ginger,onion,garlic,ketchup,honey for marinade.can do the day ahead, Put chicken in bag with marinade in refrigerator (turn over every 2 hours)till time to cook.Put in oven at 350 for 1 hour.Meat balls in sweet and sour sauce in microwave or slow cooker (no work)
Imitation crab meat salad.(either cabbage or lettuce)celery,
light mayonaisse dressing.Polynesian Rice–3 cups of Minute Rice, 3 cups of water,frozen peas,schrimp ring from store,
2 cups of celery,2 cups of green onions–.Dressing.–1 cup of salad oil,2 tsp. of celery seeds or celery salt.,4 tsp of curry,1 tsp of accent,2 tsp. of soya sauce,6 tsp of vinegar, 1 tsp sugar.This can be made at the last minute to serve hot or made the day ahead if you want to serve cold.Boil rice per instructions(You can make more if you have big gang.Add dressing and cooked frozen peas.Fresh buns with herbed or garlic butter.
Fresh green beans (add almonds if desired for crunch)Jello salad (make the day before)(red or green, pineapple and lime is good with above food)Dessert can be whatever you desire,Hope this helps, I have had many a party were I used this combination and always had compliments.NOTE–WORD NOT COMING OUT IS HONEY

The roast chicken is REALLY good:

The prime rib is good, but really rare:

The duck is my favorite (could also substitute for goose):

Good all around; large meal recipes:

I saw this on Emril’s show the noght before last and it looked amazing
Crab and Shiitake-Stuffed Filet Mignon with Diver Scallops Wrapped in Peruvian Purple Potato Nets and Bearnaise Sauce Recipe courtesy Brandon Hernandez
See this recipe on air Friday Dec. 14 at 7:00 PM ET/PT.

Show: Emeril Live
Episode: Emeril’s Holiday Contest

1 tablespoon olive oil
1 1/2 cups cleaned and sliced shiitake mushrooms
1/2 cup diced shallot
2 tablespoons diced celery
Salt and fresh ground black pepper
1 teaspoon minced garlic
2 teaspoons freshly chopped marjoram leaves
1/2 teaspoon freshly chopped oregano leaves
1/2 teaspoon finely chopped fresh parsley leaves
1/4 pound crabmeat
2 tablespoons unseasoned bread crumbs
4 (6-ounce) 2-inch thick filet mignon steaks
1 cup coarse ground black pepper
8 strips hickory smoked bacon
1/4 cup unsalted butter
4 diver scallops
1 cup Bearnaise Sauce, recipe follows
4 Peruvian Purple Potato Nets, recipe follows
1 tablespoon finely chopped chives

Heat the oil in a saute pan over medium-high heat. Add the mushrooms, shallot and celery, season with salt and pepper and saute until soft and tender, about 8 minutes.
Add the garlic, marjoram, oregano and parsley and cook, stirring, for 1 minute. Remove from heat and let cool. Fold the crabmeat and bread crumbs into the cooled mushroom mixture and transfer to the bowl of a food processor. Pulse until the ingredients are finely chopped and fully incorporated, about 30 seconds. Set aside.
Heat broiler.

Cut a 2-inch horizontal incision in the center of each filet, being careful not to slice the steaks in half, to form a pocket for stuffing. Stuff equal parts of the mushroom dressing into each steak. Pour the coarse pepper onto a flat surface and roll the edges of the steaks on them to coat. Wrap 2 slices of bacon around each steak and fasten them with a toothpick to prevent them from slipping during cooking.

Melt the butter in a cast iron skillet over medium-high heat.

Place the steaks in the skillet and sear until browned, about 1 minute on each side. Transfer the skillet to the broiler and cook until medium-well, 2 to 4 minutes. Remove steaks from skillet and let stand for 5 minutes. Return the skillet to a stovetop burner over medium heat. Place the scallops in the skillet and sear until cooked through, about 2 minutes on each side. Remove from heat and set aside.

To serve, place 2 tablespoons of the Bearnaise Sauce in the center of a round plate.
Place a steak in the center of the plate and place 2 more tablespoons of Bearnaise Sauce on top. Place a scallop atop the steak and cover with a Purple Potato Nest. Sprinkle with chives and serve.

Bearnaise Sauce:
1/4 cup freshly chopped tarragon leaves
1/4 cup chopped shallot
1/2 cup champagne vinegar
3 egg yolks
1/4 cup unsalted butter, melted
Salt and fresh ground white pepper
Combine the tarragon, shallot and vinegar together in a small saucepan over high heat. Bring the mixture to a boil and cook until liquid reduces by 50 percent. Remove from heat and set aside. Whisk the egg yolks together in a double boiler over medium heat until they become pale and double in volume, 3 to 4 minutes. Whisk in the butter, 1 tablespoon at a time, until all of the butter is incorporated. Strain the liquid from the shallot mixture into the sauce and whisk until all of the ingredients are fully incorporated. Season with salt and pepper and serve immediately.

Purple Potato Nest:
Canola oil, for frying
4 Peruvian purple potatoes, peeled
1/2 teaspoon salt
Purple Potato Nest:
Heat the oil at 350 degrees F in a fryer or large pot.

Use a roto-slicer to cut the potatoes into 4 continuous noodle-like strands. Place the potato strands in the oil, 1 strand at a time and fry until crispy, using a spider to keep the potatoes in a bunch, 1 to 2 minutes. Remove from oil and drain on paper towels. Season with salt and serve.

Yield: 4 purple potato nests

Try a standing rib roast. The butcher will tie it up for you. Great looking and tastes great!

Try Beef Bourginon. or beef burgandy it’s really delicious and everyone will like it. It’s the French version of beef stew.

Happy Meals all around.