How To make Duck with Chestnuts
Stephen Ceideburg 1 lg Duck
1/2 kg Chestnuts
2 lg Oranges
This dish, Spanish in origin, is rich in flavour and well worth the effort. Well beforehand, disjoint a large duck by cutting it into 2 breast pieces and 4 leg and thigh pieces. Use the back, neck and wings to make a good strong stock. Remove the excess fat and render for use another day. Parboil and peel 1/2 kg chestnuts. Heat a large, dry frying pan to very hot and saute the duck pieces until golden on all sides. Pour off all but 1 tablespoon of the fat which will have accumulated in the pan and gently fry a finely chopped large onion. When it is golden, add the zest and juice of 2 large oranges and stir to deglaze the pan. Put the duck legs into a large saucepan, pour the orange- onion mixture over them and add enough duck stock to cover and several sprigs of thyme. Simmer for 30 minutes. Then add the duck breasts and chestnuts
and, if necessary, more stock to cover and cook for 20 minutes longer or until fork-tender. Remove the duck and chestnuts to a serving dish and keep warm while boiling the sauce hard to reduce until syrupy. Add a tablespoon of red currant jelly, adjust the seasoning and pour the sauce over the duck and chestnuts. Serve. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 5/4/93. Courtesy Mark Herron. -----
How To make Duck with Chestnuts's Videos
Oven-Roasted Duck for the holidays!
FULL RECIPE HERE:
An oven-roasted whole duck is a great alternative to the traditional turkey for your Thanksgiving or Christmas dinner! This simple recipe stuffed with garlic, thyme and shallots yields a flavorful and juicy bird! Overcome the intimidation of preparing a whole bird by watching my video tutorial!
SERVE WITH:
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Music Courtesy of Audio Network
Braised Chicken with Chestnuts 板栗烧鸡 Delicious Cantonese Chicken Dish
Roasted Duck Breast with Creamy French Chestnuts and Haricot Vert au Beurre | Recipe | EN
Don’t fear the fat; most of it will render, leaving a deliciously crisp browned layer on top. Pekin ducks, also known as crescent or Long Island ducklings, have small breasts. If using magret, which are larger, cook a minute or two longer per side. Treat it lovingly with an overnight dry brine to season it throughout, then cook it patiently and gently and you’ll be rewarded with a meaty centerpiece that feels company-worthy without breaking the bank.
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Christmas Roast Duck with Chestnut Stuffing
Of course you can roast a duck any time of year, but it's fantastic as the centrepiece of your Christmas dinner. And as a slight variation on pigs in blankets (chipolatas wrapped in bacon), try my chestnut stuffing rolls wrapped in bacon - easy to do and delicious. Also in the video we're making an orange sauce and duck-fat roast potatoes.
The written recipe for Christmas Roast Duck with Chestnut Stuffing is here:
The thermometer used in this video: Chefstemp Finaltouch X10 ($8 discount code - keefcooks):
CHAPTERS
00:00 Intro
1:00 Make chestnut stuffing
4:45 Prep the duck
6:18 Make duck stock
6:47 More duck prep
8:53 Pre-cook potatoes
9:28 Make stuffing rolls
9:48 Roast the duck
10:17 Roast the potatoes
10:33 Finish the stock
11:48 Cook the stuffing rolls
13:15 Rest the duck
13:25 Make orange sauce
14:29 Carve the duck
15:32 Taste test time
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duck with dried fruits and chestnuts, country life
duck with dried fruits and chestnuts, country life
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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.
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