How To Stuff A Duck
This Is A Vintage Film Teaches Good Housewives How To Stuff A Duck And Bake Apples Using Nothing But The Latest In Kitchen Technology. And Note The Trail Blazing Chef Who Was Effeminate Decades Before It Became Popular!
Kendall's Roast Duck & Potatoes
I am making Kendall's wonderful recipe for Roast Duck with Potatoes. What a wonderful and easy way to cook a duck and delicious as well.
Please go have a look at her channel and SUBSCRIBE to her *delicious* cooking!
Here is a link to Kendall's Duck Video
Here is a link to HeadChefKendall Lawrence's Channel:
Ingredients:
One 4 to 6 pound duck
1 apple rough chop
1/2 onion rough chop
1 stick of celery rough chop
salt/pepper to taste
dried rosemary
dried parsley
3 pounds Yukon Gold Potato chunks
Dry the duck with paper towels and stuff it with your celery, onion and apple.
I did not oil my duck, but I think you should.
Salt and pepper your duck, then sprinkle with paprika.
Bake your duck @ 400F for 60 minutes
Remove your duck from baking dish and add your potatoes.
Bake 375 for 30 minutes.
Take out of oven and turn your potatoes over, then tent with aluminum foil and bake 375 for 30 more minutes.
Allow to cool 10 minutes then serve.
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Best Roast Duck Recipe - How to Cook a Duck with an Orange Marmalade Glaze
Here is the Best Roast Duck Recipe to learn How to Cook a Duck with an Orange Marmalade Glaze. ➡️SUBSCRIBE: ⬇️Click Video Title or Show More for Addit'l Info⬇️
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➡️TIMESTAMPS:
0:00 Introduction
1:12 Ingredients for Making a Roast Duck
3:44 How to Roast a Duck
17:12 How to Make Orange Marmalade Glaze
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
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!
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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!
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Alex Guarnaschelli's Whole Duck with Green Peppercorn Glaze | Alex's Day Off | Food Network
How to Make Roast Duck (With Fruit Cocktail Stuffing!)
I used a recipe from 35 years ago to make a tasty duck! Roast duck is a classic dish that's perfect for a festive dinner or holiday feast. In this video recipe, we'll show you how to make this delicious duck dish quickly and easily.
⬇️⬇️⬇️ Recipe Below ⬇️⬇️⬇️
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Stuff the duck with orange slices, thyme, and drained fruit cocktail.
Rub the outside of the duck with equal parts pepper, salt, and paprika, putting some inside as well. Bake at 350 degrees for 2 hours. The first hour breast down, then the second hour breast up until internal temp is 160 then let it rest until the temp goes up to 165. Let it cool down then carve and enjoy.
Recipe Roast Duck with Apple, Rum and Raisin Stuffing
Recipe - Roast Duck with Apple, Rum and Raisin Stuffing
INGREDIENTS:
●4 tablespoons rum
●100g raisins
●3 small tart apples, peeled, cored and diced
●2 tablespoons butter
●200g white bread, diced
●1/4 teaspoon ground cardamom
●1/4 teaspoon dried sage
●salt and freshly ground pepper to taste
●1 young duck (about 2kg)
●1 tablespoon clarified butter
●250ml white wine