How to Cook a Tasty Duck Stuffing : Elegant & Delicious Recipes
Subscribe Now:
Watch More:
Cooking a tasty duck stuffing is something that calls for butter, onions and a few other delicious ingredients. Cook a tasty duck stuffing with help from an experienced culinary professional in this free video clip.
Expert: Maria Vieages Filmmaker: Steven Watkins
Series Description: You'd be really surprised by just how many delicious recipes you can expertly prepare right in the comfort of your own kitchen. Get tips on elegant and delicious recipes with help from an experienced culinary professional in this free video series.
Roast duck with apples | CrazyForCooking.com
MeatEater Recipe: Seared Duck Breast with Apple Sage Chutney
A lot of hunters are intimidated by cooking wild duck. If you are, you should not be. Steven Rinella shares the perfect way to prepare wild duck. Recipe below.
Seared Duck Breast with Apple Sage Chutney Ingredients: 2 duck breasts, skin on with leg attached 3 Tbl cooking oil
Methods: Trim the duck breasts by removing any excess membrane from the inside and scoring the fat side in a criss-cross fashion. Season duck with salt and pepper. Place duck breasts, skin-side down, in a hot, oiled skillet and cook until skin has browned. Flip the duck breasts over and place in a 400-degree oven. Duck is best at medium rare so pull the breasts from the oven once they reach 125-130 degrees. Ten minutes in the oven is a good starting point. Let the duck rest for 5 minutes before slicing on the bias.
Apple Sage Chutney: Yield 2 ¼ cups
Ingredients: 1 ½ pounds Granny Smith apples or other tart apples, skin on, medium dice ¾ cup apple juice ⅓ cup brown sugar ¼ cup apple cider vinegar ½ cup dried cherries ¼ cup golden raisins 2 tablespoons honey, more if desired 2 tablespoons finely chopped fresh sage 1 tablespoon finely chopped fresh rosemary 1 tablespoon minced garlic Juice of 1 lemon Kosher salt and freshly ground black pepper
Methods: Combine the apples, apple juice, sugar, vinegar, dried cherries, raisins, honey, sage, rosemary, garlic, and lemon juice in a sauce pot and cook over medium heat until the mixture starts to bubble. Reduce the heat to low and cover the pot. Let simmer for about 20 minutes. Remove the lid and cook another 20-25 minutes. The chutney should be fairly thick. Remove it from the pot and let cool. If too dry, add more honey and a splash of water to hydrate and glaze.
Cooking Game: Seared Duck Breast with Apple Sage Chutney brought to you by Weston. ---------------- Find Sportsman Channel in your area here:
Watch full MeatEater episodes here:
Shop our Merch Store:
Follow us: Web: Facebook: MeatEater on Twitter: Steven Rinella on Twitter: Google +: MeatEater Tumblr: Trophy Country on Tumblr: Pinterest: Instagram:
My favorite DUCK BREAST recipe | Glazed Carrots & Mushroom Puree
In today's video, I will show you my favorite duck recipe for soy sauce glazed duck breast with caramelized carrots, mushroom puree, and carrot chips. This is just a super tasty recipe that you have to try at home!
???? Are you a passionate home cook eager to elevate your cooking and plating skills to the next level? Do you want to enhance your creativity and learn how to cook without relying on recipes? Then apply for my 1-on-1 online coaching at and I will personally help you to reach your cooking goals!
???? Watch my exclusive recipes, plating training and get your dishes analyzed by me at
???? Get beautiful plates for plating at ❗ Use coupon code M20 on the Apollo Box website and get 20$ off your order over 100$❗
???? My favorite meat thermometer: ???? Sous vide machine I am using:
???? Best sharpening steel I ever had: ???? My favorite knives I use: ???? Best wet stones for beginners: Music from Uppbeat:
License code: NQBN5FFGMSTPV5DY
#duck #finedining #recipeoftheday
Hilltop Farm Roast Duck With Apple Gravy
Welcome to Hilltop Farm. Today I'm showing you How To Make Hilltop Farm Roast Duck With Apple Gravy.
WHAT YOU WILL NEED:
1 Whole Duck 2kg/4lbs 6 Apples peeled, cored & quartered Enough Potatoes for 4 peeled & quartered 1 Onion peeled and quartered 6 Cloves of Garlic 6 Sprigs of Rosemary Small handful of Tyme sprigs Small handful of Sage leaves 1/2 Glass of Moscato or equivalent Butter Olive oil Salt Pepper
Roast Duck with Stuffing | Everyday Gourmet S11 Ep68