Roasted Duck Leg with Red Cabbage and Mashed Potatoes Recipe | Tasty Mashed Potatoes with Chives
Today we are sharing with you our delicious and tasty Roasted Duck leg with Red Cabbage and Mashed Potatoes recipe!! Try our tasty mashed potatoes with chives!
Ingredients:
• duck legs
• ½ red cabbage
• white onions
• red onion
• garlic
• potatoes
• thyme
• rosemary
• salt
• black pepper
• blackcurrent vinegar ( or any other type of vinegar)
• vegetable oil
• nut mag
• butter
• chives
• milk
• honey
• soy sauce
Method:
1. Heat oven to 180C.
2. Cut white onions, red onions, garlic, red cabbage and the potatoes.
3. Season duck legs with salt and black pepper.
4. Add the chopped white onions, garlic, thyme and rosemary into a baking pan. Place the duck legs on the top and add some water. Cover the baking pan with tin foil and bake for about 1.5 hour. After 1 hour add some honey and soy sauce mix on to the duck legs. Place back to oven for about 20-30 minutes.
5. Heat 1-2 tbsp. vegetable oil in a small pan and add about 2 tbsp. sugar. Stir for a few minutes, then add the chopped red onions and red cabbage. Season with salt, black pepper and vinegar. Fry for about 30 minutes or until the cabbage is soft.
6. Cook potatoes until they are soft. Drain water and place them into a bowl. Add some butter, nut mag, salt and milk (you can also add some white pepper). Mash the potatoes and mix well together. Add some chopped chives to the potatoes and mix well.
7. Serve the duck leg with red cabbage and mashed potatoes.
Music by Alundra - Smile -
Music by Nico Anuch - Lost in Nazca -
Music by Nico Anuch - Autumn Sky -
Music by Nico Anuch - Lost on Earth -
#duckleg #tasty #mashedpotatoes
Alex Guarnaschelli's Whole Duck with Green Peppercorn Glaze | Alex's Day Off | Food Network
The key to Alex's duck recipe? Giving it a warm soy sauce and honey bath before roasting it in a hot oven until the meat is juicy and the skin is perfectly crispy!
Get the recipe ▶
Subscribe to Food Network ▶
Alex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex's Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Whole Duck with Green Peppercorn Glaze
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Intermediate
Total: 1 hr 50 min
Prep: 5 min
Inactive: 15 min
Cook: 1 hr 30 min
Yield: 6 to 8 servings
Ingredients
1 (5 1/2-pound) whole Long Island duck
Salt
6 cups water
1 cup light soy sauce, divided
1/3 cup honey, plus 1/4 cup
1 (3/4-ounce) can green peppercorns in brine, about 2 tablespoons
1/4 cup champagne vinegar
2 tablespoons dry Marsala
Directions
Preheat an oven to 500 degrees F and arrange the oven rack in the center of the oven.
Remove the innards of the duck and reserve them for another use, or discard. Remove any loose pockets of fat surrounding the cavity. Season the inside of the duck with salt.
In a pot large enough to hold the duck, combine the water, 3/4 cup of the soy sauce and 1/3 cup of honey. Bring the mixture to a simmer over low heat. Add in the brine from the green peppercorns, lower the heat and submerge the duck, breast side down, into the pot. Let it simmer 30 seconds, basting the top side with the liquid. Remove the duck and arrange it, breast side down, in a roasting pan fitted with a rack that elevates it off the bottom of the pan. The rack will allow hot air to circulate around it as it cooks. (Cook's note: Ideally, the duck should sit overnight to allow the flavors to meld with the meat and for the skin to dry out. This will mean a crispier skin, once the duck is cooked.)
Put the roasting pan into the oven and turn the temperature down to 400 degrees F. Allow about 15 minutes roasting time for each pound of duck. Cook for 20 to 25 minutes, remove the pan from the oven, then flip the duck. Using a turkey baster, remove the excess fat from the bottom of the roasting pan and transfer it to a heatproof liquid measuring cup. Return the duck to the oven and cook for another 45 minutes to1 hour, depending upon the size of your duck.
Meanwhile, in a medium pot, combine the champagne vinegar with the remaining 1/4 cup soy sauce, 1/4 cup honey, Marsala and the reserved green peppercorns. Bring the ingredients to a boil over high heat. Lower the heat and simmer gently, allowing the glaze to reduce and the flavors to blend. Taste for seasoning. Allow it to cook until all the flavors meld together.
Remove the duck from the oven and baste it with the drippings in the bottom of the pan. The duck should register about 150 F when an instant-read thermometer is inserted into the thigh meat. Transfer it to a platter and pour half of the glaze over the breast and thigh meat. Reserve the remaining glaze for plating. Allow the bird to rest for about 15 minutes. Carve the duck and arrange on a serving platter. Season the flesh, with salt, if desired, and top with remaining glaze.
Cook’s Note
Reserve any fat that accumulated at the bottom of the pan. I use that duck fat like oil or butter for cooking. It's delicious!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#Duck #AlexGuarnaschelli #AlexsDayOff #FoodNetwork
Alex Guarnaschelli's Whole Duck with Green Peppercorn Glaze | Alex's Day Off | Food Network
HomeCook Cantonese Roast Duck | NO SECRETS
Ingredients:
2.8kg Whole duck
1/4tsp White pepper powder
1/2tsp Onion powder
1tsp Ginger powder
1tsp Chinese 5 spice powder
1.5tbsp Chicken powder
1.5tbsp Salt
2tbsp Sugar
2tbsp Hoi Sin sauce
1tbsp Yellow Bean Sauce
30g Ginger
30g Garlic
4g Star anise
1.5litres Water
70ml Chinese red vinegar
3tbsp Maltose
Music: Credit to Audio Beat Official
SECRET REVEALED! Best Chinese Braised Duck Recipe 潮州卤鸭 Teochew or Chiu Chau style • How to cook duck
Braised duck or 潮州卤鸭 or some people call it 卤水鸭is a Chinese dish well loved by Singaporeans. Although Chinese from different dialect have their own version of braised duck, the Teochew braised duck is considered the most popular in Singapore.
You can easily find a stall selling braised duck in food centers all around Singapore. I guess the reason is because the preparation of this dish is although slightly laborious, you can hardly go wrong with the dish once you get the hang of cooking it. Serve the braised duck with freshly cooked jasmine white rice and drizzle some of the thick dark sauce on the rice as well as some simple side dishes of braised hard-boiled eggs. Hmm, simply delicious!
Refer to the ingredient list below or go to our webpage for easy reference:
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
Please subscribe to stay tuned to our home cooking videos.
Follow us on:
Youtube: youtube.com/spicenpans
Facebook facebook.com/spicenpans/
Instagram @spicenpans
Blog: spicenpans.com
Chat with us!
info@spicenpans.com
Thanks for watching!
See you soon.
xoxo
Jamie
on behalf of Spice N' Pans
Ingredients:
Serves 8
1 whole duck - about 2kg
1 cup of dark soya sauce (premium quality)
1/2 cup of light soya sauce
2 tablespoons of five spice powder
4 - 5 cinnamon sticks
40g of rock sugar
1/2 teaspoon of szechuan peppercorn
1 teaspoon of white peppercorn
8 pieces of cloves
2 pieces of star anise
100g of blue ginger
70g of old ginger
90g of garlic
Tasty And Spicy Duck Curry Recipe | How To Cook Easy Duck | Duck Korma Recipe | Batakh Ka Salan
Tasty And Spicy Duck Curry Recipe | How To Cook Easy Duck | Duck Korma Recipe | Batakh Ka Salan By Ham Tum Foods Recipes & Vlogs
Hi
Friends i am Sonia Salman welcome to my you tube channel Ham Tum Foods Recipe .
About this video,
Hi Friends I hope you are all well I am too good today I am sharing with you a very tasty recipe of Duck.Duck is most famous to eat in Malaysia. Chinese people like to eat Duck to much. because it has full off protein. and very good for health. people also use the Duck to make soup.but I cook Duck Korma same like Pakistani style.this is so simple and very tasty recipe of Duck curry.it will take 40 minutes to perfect cook.it will made so soft .now you can make very tasty Duke at home by follow my step by step full recipe.it is very good recipe for lunch and dinner also.kids and adult both like Duke.you can serve it with rice and hot naan too.i hope you like my recipe .if you like my video plz share it with ur friends and family.very thanks for watching.
#DuckCurry #DuckKorma #BatakhKaSalan #HamTumFoodsRecipes
whole duck recipe.
peking duck recipe.
best roast duck recipe.
duck recipes chinese.
whole crispy duck recipe.
fancy duck recipes.
simple duck recipes.
orange duck recipe.
duck recipes chinese.
peking duck recipe.
whole duck recipe.
whole crispy duck recipe.
orange duck recipe.
simple duck recipes.
roast duck recipe.
smoked duck recipe.
peking duck recipe.
duck recipe breast.
duck recipe chinese.
duck recipe gordon ramsay.
duck recipe orange.
duck recipe asian.
duck recipe christmas.
duck recipe with orange sauce.
duck recipe keto.
duck recipe with sauce.
roast duck recipe.
peking duck recipe.
crispy duck recipe.
smoked duck recipe.
chinese roast duck recipe.
crispy roast duck recipe.
confit duck recipe.
bombay duck recipe.
mock duck recipe.
pancakes for duck recipe.
duck breast recipe.
duck confit recipe.
duck sauce recipe.
duck soup recipe.
duck leg recipe.
duck a l'orange recipe.
duck pancake recipe.
duck ragu recipe.
duck roast recipe.
duck peking recipe.
batakh ka salan in english.
batakh ka salan malaysia.
duck curry thai.
duck curry with coconut milk.
yellow duck curry.
whole duck curry.
thai crispy duck curry.
chinese duck curry recipe.
malaysian duck curry recipe.
easy duck curry.
duck curry thai.
indian duck curry recipe.
duck curry kerala style.
bengali duck curry recipe.
duck curry with coconut milk.
authentic thai red duck curry recipe.
duck curry recipe.
duck curry kerala style.
duck curry indian.
duck curry near me.
duck curry with lychees.
duck curry slow cooker.
duck curry fiji style.
duck curry in malayalam.
duck curry bengali style.
red duck curry.
thai duck curry.
red duck curry jamie oliver.
authentic thai red duck curry recipe.
thai red duck curry masterchef.
leftover duck curry.
indian duck curry recipe.
kerala duck curry.
how to cook duck curry.
massaman duck curry.
duck red curry.
duck massaman curry.
duck breast curry.
duck breast curry indian.
duck leg curry.
duck green curry.
duck egg curry.
duck red curry thai recipe.
duck kuttanadan curry.
If You Like my recipe plz do comment me and share my video and subscribe my channel and don't forget to pers the bell icon.
Thanks For Watching Like And Share.
Plz Subscribe For More Videos.
Do subscribe my chanel
My Email ID.
Sonianaqvi2017@Gmail.com
www,Facebook.com
plz also do subscribe my friends channel you can get more easy and tasty recipes and very Best home Remedy's.
My All Recipes links.
Roast goose with Christmas spices, black cherry gravy, goose-fat roast potatoes and mustard greens
Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to and add code “RAGUSEA at checkout to save 10% off your first purchase of a website or domain.
***RECIPE, SERVES 6-8***
1 10-12 lb (4.5-5.5 kg) goose
3 lb (1.36 kg) small waxy potatoes, skin on
1 lb (454g) mustard greens, washed and chopped
1 quart (946mL) black cherry juice
1 quart (946mL) chicken stock
1 bunch fresh sage
flour
Christmassy spices (I used ground cinnamon, ginger, nutmeg and cloves)
dried chili flakes (or any dried spicy chili product, like cayenne)
salt
pepper
Put the goose in a deep roasting tray. Take everything out of the cavity — chunks of fat, the neck, any giblets — and lay it around the goose on the tray. Use a sharp knife to score a diamond pattern over the goose's entire skin and fat layer. Season all sides heavily with the Christmas spices and salt, and be sure to rub the spices into the scored skin.
Position the bird breast-side up in the pan, and put it in a cold oven. Turn the heat on 300ºF (150ºC).
While the bird is roasting, boil the potatoes until they're just fork-tender. Drain them and lay them out on a roasting tray or lipped baking sheet in a single layer.
Roast the goose until the internal temperature of the breast is a few degrees short of your desired doneness. If you want it pink, cook the breast to 135-140ºF (57-60ºC), which took me about 45 minutes, but be aware the USDA says cooking any poultry short of 165ºF (74ºC) entails some risk of foodborne illness.
Take the bird out of the oven and cut off both sides of the breast whole. Cover them and set them aside. Flip the goose around so that the thighs are facing up — you can stabilize the bird by letting its leg bones hang over the edge of the tray.
Ladle enough rendered goose fat onto the potatoes to thoroughly coat them and the bottom of their tray. Season the potatoes heavily with salt and pepper.
Put the bird and the potatoes in the oven, and turn the heat up to 400ºF (200ºC). Roast the bird until the thigh reads at least 175ºF (80ºC), which took me another 45 minutes. Take the goose and the potatoes out. Use a glass to crush each potato until you feel the skin pop open, and put them back in the oven.
Take the goose out of the roasting tray and put it aside to rest. Use a ladle to remove as much of the rendered fat from the tray as possible, while leaving behind all of the solids. Put the fat aside — you'll need it later, and whatever you don't use you can freeze.
Turn the burners under the roasting tray on medium heat, and stir enough flour into the remaining fat to make a loose paste. Fry it until it looks and smells brown, then gradually stir in the cherry juice, deglazing the pan as you go. Stir in enough chicken stock to give you the thickness you want, keeping in mind that the flour won't fully thicken the liquid until it boils. Season with salt, pepper and chili flakes to taste. Simmer the gravy for as long as you can to extract flavor from the solids, stirring every now and then to make sure nothing sticks and burns.
Check on the potatoes — when their bottoms are brown, flip each of them over and return them to the oven.
Cut the wings and leg quarters off the goose. Separate the legs from the thighs, and the drumettes from the wing tips. Feel around for any other bits of meat on the carcass you can tear off, then bag up the carcass and the wings tips for stock/soup and put them away.
Strain all the solids out of the gravy and throw them away. If the gravy is too thick, water it down a bit. Set it aside somewhere to keep warm.
When the potatoes are brown and crispy all over, toss them with fresh sage and set them aside somewhere to keep warm.
Right before you want to eat, heat a thick layer of goose fat over medium-high heat in your widest pan. Put the goose breasts in the pan, skin-side down, and fry them until the skin is crispy and the meat is re-heated. Take them out and do the same with the thighs, legs and drumettes. Take them out, then put in the mustard greens.
You'll probably need to wilt down some of the greens before you can add more in. Pouring a little water in the pan will help to get the greens cooking and deglaze the pan. Once all the greens are wilted, stir in salt and pepper to taste. Set the greens aside somewhere to keep warm.
Carve your meat and eat! Merry Christmas (if you're into that)!