In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.

[Q]: ______,Combine the cranberry sauce, horseradish, lemon juice and bay leaf; pour over beef.,Cover and cook on low for 6-7 hours or until tender.,Remove brisket and keep warm. Strain cooking juices; discard bay leaf. Transfer 3 cups cooking juices to a small saucepan.,Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice beef across the grain; serve with gravy.
[A]: Combine the onion powder, salt, pepper and allspice; rub over brisket. Cut brisket in half; place in a 5-qt. slow cooker.

[Q]: Preheat the oven to 350 degrees,Cream butter and sugar then add the beaten eggs, ground orange and raisins.,Sift together the flour, baking soda, salt, cinnamon and nutmeg.,______
[A]: Add the milk to the butter, sugar mixture then the sifted flour mixture. Pour into a 9 by 13 inch pan and bake for 30 minutes.

[Q]: Crush salt, garlic, thyme, pepper and chili together with mortar and pestle.,Rub each duck leg on meat side with spice mix and combine with bay leaf in a covered container.,Marinate in refrigerator overnight.,Heat extra virgin olive oil in a large, heavy pot over high heat.,Add in duck legs skin side down and sear till nicely browned.,Turn duck legs over and sear on other side till browned.,This should take 10-20 min total.,______,Pour off all but about 3 Tbsp.,fat.,Add in onion, carrot and ginger, and cook over high heat 8-10 min, stirring frequently, till browned and tender.,Add in red wine, tomatoes, parsley and thyme and bring to a boil.,Lower heat to a simmer and cook till reduced by half.,Return duck legs to pot and add in stock to cover.,Bring to a boil; skim off any visible fat from surface, and reduce to a simmer.,Cover and cook 20-30 min, till very tender.,Remove duck legs again.,Strain cooking liquid through a sieve, and return liquid to pot.,Bring liquid to a boil, skimming off excess fat and reduce to desired consistency for a sauce.,Taste and salt as needed.,Add in butter to taste to finish sauce.,Put duck legs on individual plates or possibly all on a platter.,Spoon sauce over and pass rest at table.
[A]:
Transfer duck legs to a platter.