How To make Duck and Cover
Oranges Lemons 2 ea Pie crusts
1 ea Duck
STOCK:
Giblets from Duck 1/4 c Butter, clarified
3 md Mushrooms; sliced
1 md Onions; diced
1 Carrots; diced
1 Celery stalk; diced
1 Bay leaves
1 ts Sage
1 c Wine, white
2 tb Vinegar, balsamic
Salt Pepper, black SAUCE:
2 tb Butter
2 tb Flour
1 c Juice, apple
1 tb Peel, orange, grated
2 tb Triple Sec
VEGETABLES:
1 c Broccoli florets
1 ea Leeks; sliced thinly
1 ts Ginger, ground
1 c Celery; diced
1/2 c Bell peppers, red; diced
Bake & debone duck; save crispy skin for pie crust. While Duck is roasting, make sauce for pot pie: chop up giblets (except for neck) and brown all pieces in clarified butter over medium heat. Add mushrooms, onion, carrot and celery. When onions are translucent, add enough water to cover, then the wine, vinegar, bay leaf, sage and salt and pepper to taste. Simmer for 30 minutes, reduce liquid to one cup, then remove neck and bayleaf. Make a roux with flour and butter, stirring constantly until flour is a medium brown. Add the giblet stock, grated orange peel, Triple Sec and the apple juice, stirring constantly to keep sauce smooth. When sauce is medium thick, remove from heat. Line 9" deep dish pie pan with bottom crust. Add meat, broccoli, leeks, diced celery, peppers and ginger, and pour sauce over all. Roll pieces of reserved crispy duck skin into top crust, then cover pie and seal and crimp edges. Bake at 425 degrees for 35-40 minutes or until crust browns. This is a nice, hot, wintertime or rainy day entree. Recipe fashioned by CCG2: Jo Ann Klein, Kemper Smith, MaryJane Zirolli, Carey Dudgeon, Penny Stamm and Garry Williams Posted on GEnie by G.WILLIAMS42 [Garry/CaryNC], Feb 03, 1993 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
How To make Duck and Cover's Videos
Duck & Cover Burger
Duck is another classic christmas dish. We have re-invented it as a burger, with a potato-knödl-bun, delicious! Check the recipe on our blog:
Roast Duck
#shorts #cookingvideo #cooking #duck #roastduck #holidays #homecook #chef #delicious #food #yummy #yum #amazing #shortvid
How to Cook Duck Breast | Duck Breast with Vegetable Ragu Recipe
Cook Duck Breast Recipe served with vegetable ragout and braised red cabbage.
Cook Duck Breast Recipe Ingredients:
2 Duck Fillet
140g Tomato Paste
400g Chopped Tomatoes
240g Chickpeas
1 Cup Green peas and Sweet corn Mix
1/2 Cup Red Bell Peppers (Chopped)
1 Medium Onion (Chopped)
2 Garlic cloves (Diced)
2 Tablespoon Olive Oil
1 Teaspoon White Pepper
2 Teaspoon Salt
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Roasted Duck with Chinese Steamed Buns Recipe
(Recipe starts at 1:10) Roasted Duck with Chinese Steamed Buns Recipe - simplified recipe and easy how to video by cookbook author Jaden Hair of Steamy Kitchen.com. Full recipe at
How To Make Duck Stock At Home (In 40 minutes)
Join my online French cooking classes ????????: Duck stock: make a delicious duck stock from at home in less then an hour.
Making your own duck stock or duck broth at home is easy with the simple recipe. just get some duck bones from your poultry shop along a few other ingredients and you are good to go.
note that in this video I am using 2 cups of ready made duck broth which allow me to get a real tasty duck cooking stock in 40 minutes. you can also substitute the duck broth for chicken broth or stock .
If you wish to use to use water only you can. but you will have to use 4 cups of water and leave the stock to cook for at least 1.30 to 2 hours.
ingredients needed:
700 grams to a kilo / 5 cups or more of duck carcasses or bones chopped in small pieces.( the more bones the more taste)
100 ml /half a cup of dry white wine ( I used sauvignon blanc)
50 grams / 0.33 cup of roughly chopped carrots
50 grams / 0.33 cups of roughly chopped onions
2 cups of the shelf duck broth ( you can also use chicken or veal broth)
1 cup of water
2 bay leaves.
1 tablespoon of rosemary
4 small fresh sage leaves
5 parsley stockes
2 small twigs of dry thyme
1 teaspoon of black peppercorn
1 teaspoon of juniper berries
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Peking Duck Part Three: Homemade Peking Duck Wrapper Recipe
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As I promised in my Peking duck video, today we are making duck wrapper. You can buy these in almost any Asian market. Just go to the frozen department and you will find it. This video is for those who can't find Peking duck wrapper. It is very simple but takes time to make.
???? PRINTABLE RECIPE - check back later
PREVIEW VIDEO LINKS
- Authentic Peking Duck Recipe [北京烤鸭]:
- Peking Duck Part One: How To Butcher and Clean a Duck [北京烤鸭的宰杀与处理]:
INGREDIENT LIST:
- 320 grams of all-purpose flour
- 180 grams of hot water
- 1/3 tsp of salt
INSTRUCTION
Dissolve 1/3 tsp of salt in 180 grams of hot water. Slowly pour it into the flour. In the same time, use chopsticks to stir it. The flour is still very hot so we will cover it with a plastic film and let it sit for 10 minutes to cool down.
This is 10 minutes later. Start gathering all the flour. Try to make a dough. Knead it for about 5 minutes to get a smooth dough.
Cover it and let it sit for 30 minutes.
Coat your finger with a layer of flour. Poke a hole in the middle of the dough. Keep stretching this dough and make it into a big ring.
Once it is big enough, cut it open in the middle. Then you have 2 even long strips. Divide them into 32 even pieces. Sprinkle some flour so they don't stick together. flatten them one by one.
take one piece of the dough. Start rolling it into a round wrapper. Once you finished all of them. pile 8 pieces wrapper together and apply oil in between each layer.
Roll 8 pieces of wrapper together. In this way, you can get many thin wrappers in one roll and it saves you time.
Once you roll it into 5-6 inches across. Place it on a plate. Put it above boiling water and steam this on high heat for 15 minutes.
Take it out. Normally, the first layer will be mushy because it catches all the steam that dropped down from the lid. We gonna take that off. Then you can split all the wrappers while they are still hot. Your hands might be burning a little bit but do not wait for them to cool down or else it will be almost impossible to split them.
Use a small round lid to make a mark with and use scissors to cut all the wrappers into round shape.
The classic way to use it is to serve it right next to the Peking duck. If you are not going to serve it immediately, put it in a plastic bag so it doesn't dry out or you can freeze it. whenever you want to use it again, don't need to defrost, just directly steam it on high heat for 20 minutes and you are good to go.
A SPECIAL ANNOUNCEMENT:
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