Serves 8 -10
4 to 5-lb, Aarons fresh brick roast
1 Spanish onion, diced
½ teaspoon pepper
1 teaspoon garlic powder
1 teaspoon Paprika
3 tablespoons canola oil
1 package onion soup mix
½ small jar hot and spicy duck sauce
½ sma;; jar sweet and sour duck sauce
Heat 2 tablespoons oil in large skillet. Sauté onion in oil. Smear oil over roast and sprinkle pepper, garlic powder and paprika. Put onions on top of roast. Mix duck sauce and onion soup mix together and pour over roast (can change the ratio of duck sauce according to taste). Marinate overnight. Cover tightly and bake covered 2-2 ½ hours at 350°. Uncover for ½ hour to brown the meat. Baste often.
By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com
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