Cook safely

Don't overload sockets - one plug per socket is the rule, especially if the appliance takes a lot of power (like a kettle).
Don't run extension cables across the floor as they can become worn.
Is the electric kettle leaking? This can be dangerous.

Buy a smoke alarm fitted with a "hush button" so if it goes off accidentally you can silence it instantly. That way you won't be tempted to remove the battery (except to change it for a new one). If your alarm keeps going off unnecessarily you may need to move it further away from the kitchen.

Twice Cooked Herbed Ducks Recipe

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Ingredients And Procedures

2 Ducks, about 4 1/2 pounds

-each 1 Handful each, fresh lemon,

-thyme, Italian parsley, -rosemary, sage (1 teaspoon -each if dried) 4 tb Kosher salt

Coarsely ground pepper to -taste Remove heads, feet, giblets and excess fat from ducks. Using poultry shears or strong kitchen scissors, remove tails and backbones; cut each bird in half through breastbone, then in quarters. Rinse and pat dry. Prick all over with the tines of a fork. Combine herbs with salt and pepper and rub all over duck pieces, pressing well into skin. Place quarters on a rack in a roasting pan, skin side up, and cook in a 300F oven for about 1 hour, until the fat has rendered into the pan - up to 2 or 3 cups. Remove from oven but leave on rack to continue dripping for about 45 minutes. Start a charcoal fire (a covered grill is most efficient for this) and when coals are ready and spread, place duck quarters on rack, skin side down. Cover grill and cook 10 minutes. Turn duck, cover grill and cook 15 minutes. Reverse and cook skin side up for about 5 minutes more, covered; serve immediately. Serves 6 to 8. Posted by Stephen Ceideburg Feb 1 1990.

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<h1>Twice Cooked Herbed Ducks</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 Ducks, about 4 1/2 pounds <P>-each 1 Handful each, fresh lemon, <P>-thyme, Italian parsley, -rosemary, sage (1 teaspoon -each if dried) 4 tb Kosher salt <P>Coarsely ground pepper to -taste Remove heads, feet, giblets and excess fat from ducks. Using poultry shears or strong kitchen scissors, remove tails and backbones; cut each bird in half through breastbone, then in quarters. Rinse and pat dry. Prick all over with the tines of a fork. Combine herbs with salt and pepper and rub all over duck pieces, pressing well into skin. Place quarters on a rack in a roasting pan, skin side up, and cook in a 300F oven for about 1 hour, until the fat has rendered into the pan - up to 2 or 3 cups. Remove from oven but leave on rack to continue dripping for about 45 minutes. Start a charcoal fire (a covered grill is most efficient for this) and when coals are ready and spread, place duck quarters on rack, skin side down. Cover grill and cook 10 minutes. Turn duck, cover grill and cook 15 minutes. Reverse and cook skin side up for about 5 minutes more, covered; serve immediately. Serves 6 to 8. Posted by Stephen Ceideburg Feb 1 1990. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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