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
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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.
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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
Honey-orange roasted whole duck
The holiday season is coming so it's time to decide on the menu. Try this whole roasted duck in honey-orange and soy sauce recipe. The bird is so juicy and its skin is crispy and perfectly caramelized. You will not be disappointed.
Another easy recipes for the holiday season:
Honey orange chicken bake
One pan chicken and potato bake with fresh rosemary and garlic
Blueberry lemon ricotta cake
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Detailed recipe
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Наближається сезон свят, тож саме час визначитися з меню. Спробуйте цю цілу смажену качку в медово-апельсиновому та соєвому маринаді. Птах такий соковитий, а шкіра хрустка і ідеально карамелізована. Ви не будете розчаровані.
Інгредієнти:
1 качка
2/3 склянки соєвого соусу (150 мл)
4 ст. Ложки меду
1 ч. Ложка імбиру (порошку або свіжого)
1 ст. Л. Олії легкого смаку
3 апельсини
1ч.л порошку часнику
1/2 ч. Ложки перцю
1/2 ч. Ложки кориці
Інструкції:
1. Приготуйте маринад: з’єднайте сік з 1 великого апельсина, соєвий соус, мед, імбир, олію. Маринуйте качку від 12 до 24 годин.
Наступного дня
1. Розігрійте духовку до 350F (180C)
2. Ретельно просушіть птицю і приправте її сумішшю спецій - часниковим порошком, перцем, корицею. Набийте порожнину помаранчами. Акуратно проткніть шкіру на грудях (для більш хрусткої шкіри).
3. Покладіть качку в підготовлену сковороду. Накрийте качку алюмінієвою фольгою.
4. Смажте качку в закритому стані 2 години 30 хв. Поливайте соком і жиром кожні 30-40 хв. Зніміть фольгу і смажте ще 30 хв. Перед подачею дайте відпочити 20 хв.
Порада: дозвольте 1 годину готування на 1 кг або 25 хв на 1 фунт. Моя качка важила 3 кг, тому я готувала її протягом 3 годин. Інший спосіб переконатися, що ваша качка готова, - це перевірити внутрішню температуру - вона повинна бути 75 С.
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Приближается сезон праздников, пора определиться с меню. Попробуйте целиком запеченную утку в медово-апельсиновом маринаде. Птица такая сочная, а кожа у нее хрустящая и идеально карамелизованная. Вы не разочаруетесь.
Ингредиенты:
1 утка
2/3 стакана соевого соуса (150 мл)
4 столовые ложки меда
1 чайная ложка имбиря (порошкообразного или свежего)
1 столовая ложка легкого на вкус масла
3 апельсина
1 чайная ложка чесночного порошка
1/2 ч.л. перца
1/2 чайной ложки корицы
Инструкции:
1. Приготовьте маринад: соедините сок 1 большого апельсина, соевый соус, мед, имбирь, масло. Маринуйте утку от 12 до 24 часов.
На следующий день
1. Разогрейте духовку до 350F (180C).
2. Тщательно обсушите птицу и приправьте смесью специй: чесночный порошок, перец, корицу. Заполните полость дольками апельсина. Аккуратно проткните кожу груди (для получения более хрустящей кожи).
3. Выложите утку в подготовленный противень. Накройте утку алюминиевой фольгой.
4. Жарьте утку под крышкой 2 часа 30 минут. Поливать каждые 30-40 мин. Снимите фольгу и запекайте еще 30 мин.
Совет: отведите 1 час на приготовление 1 кг или 25 минут для 1 фунта. Моя утка весила 3 кг, поэтому я готовил ее 3 часа. Другой способ убедиться, что утка готова, - это проверить внутреннюю температуру - она должна быть 75 C.
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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!
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Duck CONFIT (date night food) #shorts
Duck CONFIT (date night food) #shorts
Duck Confit is the perfect date night meal, and this process makes it easy. Season with 50% more kosher salt than you normally would, brine overnight, rinse, cover with duck fat and aromatics (thyme, peppercorns, bay leaves), and cook in a low temp oven. Pull once tender (2-3 hours) then sear.
To cut through the richness, I needed something tart and zesty. I started with candied blood oranges, simmering slices in 50/50 sugar water, pat dry, toss in sugar, then air dry. Served with a spicy lettuce blend and a blood orange vinaigrette, this dish is guaranteed to impress!
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Gordon Ramsay Hell's Kitchen Crispy Skin Duck Breast Recipe
Gordon Ramsay's Hell's Kitchen Crispy Skin Duck Breast is a dish that showcases the perfect balance of texture and taste. This Recipe captures the essence of Ramsay's iconic cooking style, focusing on achieving a perfectly crispy skin while maintaining the succulent tenderness of the duck meat. Accompanied by a rich, flavorful sauce and complemented with perfectly prepared sides, this dish is a true representation of gourmet cooking.
Ingredients:
4 duck breasts (6-8 oz. each), scored
For Sauce:
6 oz. dry red wine
2 garlic cloves, skin on and lightly crushed
A few sprigs of thyme
6 oz. duck or chicken stock
3 tbsp. blackcurrant jam or conserve
2 tbsp. Butter, cut into cubes.
For Cream Leeks:
2 baby leeks, charred on the Grill for garnish
2 baby leeks, green tops removed
2 garlic cloves
1 tbsp. butter
Kosher salt, to taste
16 oz. heavy cream
Salt and pepper, to taste
Confit Potatoes:
1 lb. fingerling potatoes
1 garlic clove, minced
1 shallot, coarsely chopped
6 sprigs fresh thyme
Olive oil or duck fat, enough to cover
Salt and pepper, to taste
Directions:
00:00 The key to crispy duck breast is scoring the skin and cooking it evenly.
00:20 Accompaniments for the duck breast include sherry red wine Demi, potato cream leeks, and a grilled baby leek.
00:34 The tenderloin part of the duck breast should be removed and can be used as a snack.
00:48 Start cooking the fondant potato in oil to caramelize, turning once, then basting with butter to warm the center.
01:15 Sauté the leeks with seasoning and heat up with cream until reduced to create a rich sauce that complements the duck and potatoes.
02:09 Turn and baste the fondant potato with butter for even caramelization and to heat through.
02:35 The leeks are combined with cream and reduced to create a bundled side dish similar to creamed spinach.
03:03 Let the duck breast rest after cooking to reach medium-rare while preparing the plating components.
03:16 The dish features a classic pairing of Redwine Demi reduction with cherries, enhancing the flavor of the duck.
03:29 Grill a baby leek seasoned with salt, pepper, and olive oil for added texture and taste on the plate.
03:56 Assemble the plate with leeks, the fondant potato at an angle, and a grilled baby leek on the side for presentation.
04:24 Slice the duck at an angle and fan it on the plate; use the end pieces as chef's perks.
04:51 Finish the dish with the cherry red wine Demi to complete the crispy skin duck breast presentation.
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MULLED WINE DUCK RECIPE - SORTED
Duck isn't the first meat you'd associate with Christmas but it's a worthy alternative to turkey or goose and it goes perfectly with sweet, spiced mulled wine. We serve our duck with brussels but instead of cooking them whole we've shredded them, which is a great way of introducing them to people who aren't convinced about how good they can taste!
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