MICHELIN STAR Spiced Duck Breast with Chestnut Puree, Onions, Radish, Pear & Blueberry Sauce
???????? Ingredients:
DUCK SPICE
5g black peppercorns
8g coriander seeds
5g cumin seeds
4g lavender
DUCK SKIN CRUMBLE
Duck skin
Duck spice
Salt
SOUS VIDE DUCK BREAST
Duck breast, skin removed
Duck spice
Unsalted butter
Olive oil
Salt
Honey
Duck skin crumble
CHESTNUT PUREE
150g roasted chestnuts
1 shallot
150ml chicken stock
50ml heavy cream
1 tablespoon unsalted butter
Salt to taste
A pinch of xanthan gum
Olive oil
CARAMELIZED ONIONS
1 sweet onions
1 tablespoon olive oil
1 tablespoon unsalted butter
50ml white wine
Salt to taste
PICKLED RADISH
Red radishes, thinly sliced
100ml rice vinegar
100ml water
1/4 teaspoon mustard seeds
1/4 teaspoon black peppercorns
1 star anise
Salt and sugar to taste
BLUEBERRY SAUCE
1 shallot
125ml port wine
200ml chicken stock
125g blueberries
1 tablespoon balsamic vinegar
Salt to taste
Sugar to taste
Lemon juice to taste
1 tablespoon unsalted butter
FRESH PEAR (I USED ASIAN PEAR)
???????? Nguyên liệu:
GIA VỊ ƯỚP
5g hạt tiêu đen
8g hạt ngò rí
5g hạt thì là
4g oải hương
VỤN DA VỊT GIÒN
Da vịt
Gia vị ướp
Muối
ỨC VỊT NẤU CHẬM SOUS VIDE
Ức vịt, lọc da
Gia vị ướp
Bơ lạt
Dầu ôliu
Muối
Mật ong
Vụn da vịt giòn
HẠT DẺ NGHIỀN
150g hạt dẻ rang
1 củ hành tím
150ml nước dùng gà
50ml kem whipping
1 muỗng table bơ lạt
Muối theo khẩu vị
1 nhúm bột xanthan
Dầu ôliu
HÀNH TÂY CARAMEL
1 củ hành tây
1 muỗng table dầu ôliu
1 muỗng table bơ lạt
50ml rượu vang trắng
Muối theo khẩu vị
CỦ CẢI ĐỎ NGÂM CHUA
Củ cải đỏ, cắt lát mỏng
100ml giấm gạo
100ml nước
1/4 muỗng tea hạt mù tạt
1/4 muỗng tea hạt tiêu đen
1 hoa hồi
Muối và đường theo khẩu vị
SỐT VIỆT QUẤT
1 củ hành tím
125ml rượu port
200ml nước dùng gà
125g việt quất
1 muỗng table giấm balsamic
Muối theo khẩu vị
Đường theo khẩu vị
Nước cốt chanh theo khẩu vị
1 tablespoon unsalted butter
TRÁI LÊ TƯƠI (MÌNH DÙNG LÊ HÀN QUỐC)
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Music by Justin John Stanley
#duckbreast #duck #roastedduck #chestnut #onions #radish #pear #blueberry #plating #finedining #michelin #chef #cooking #gastronomy #gourmet
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Chinese home cooking, red cooked duck legs with potato, chestnuts, and Chinese herb ingredients Huai Shan and Bai Guo. Recipe: Thanks for watching, like, share & subscribe:)
Eight Treasure Duck - 八宝鸭
Recipe at:
Eight Treasure Duck isn’t exactly the most popular dish with the recent generations of home cooks as this can sometimes be quite tedious to cook at home. But I remember my grandmother cooking it for major Chinese festivals. You can taste the labour of love that goes into it with every bite. We simplified the original version to make this dish more accessible but still retaining the goodness in taste of it!
By braising the whole duck, it ensures that you get succulent tender meat and the 8 treasures used gives this dish an intense fragrance to the braising sauce.
#themeatmensg #simple #delicious #knifecookingoilsg #cnyrecipes
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Roast goose with Christmas spices, black cherry gravy, goose-fat roast potatoes and mustard greens
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***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)!
Pan Roasted Duck, Pancetta & Chestnuts with Curls featuring Adam Swanson at Carnevale 2013
Watch San Remo brand ambassador Adam Swanson during Carnevale 2013 as he cooks a delicious duck and pasta dish. Accompanied by San Remo Curls pasta, Adam uses pan roasted duck, pancetta and chestnuts to create an elegant pasta dish.
To try it for yourself, click here for the recipe:
We all love to share meals with our family and friends, which is why San Remo would like to share some delicious pasta recipes with you. Simply 'like' the San Remo Facebook page to receive regular recipes from chef and restaurateur Adam Swanson, Michael Weldon, nutritionist Kerry Leech and the Australian Netball Diamonds at facebook.com/sanremopasta and for product information and to learn more about San Remo and further recipes visit sanremo.com.au