How To make Roast Duck Breast with Sage & Onion Puree
1 lb New potatoes
Salt and Pepper 3 Sprigs of Sage
2 Duck Breasts
2 md Onions
Olive oil 10 fl Milk
Boil the potatoes in their skins until tender in plenty of salted water with two of the sprigs of sage. Preheat the oven to Gas Mark 6/400F/200C. Heat a dry frying pan suitable for the oven (or a roasting tin) over a high heat until very hot. Place the duck breasts, fat side down, in the oven for two minutes until the fat starts to run. Season the top fat-less sides with salt and pepper. Continue to cook for 2 minutes and then transfer to the oven and roast for a further 10 minutes. Turn the oven off, open the door and leave the duck breasts on the edge to rest for 10 minutes. Peel and chop the onions as finely as possible. Saute in three tablespoons of olive oil for 10 minutes without browning. Meanwhile remove the sprigs of sage, discard and mash the potatoes. Add the potatoes to the onions along with the milk, beating all the time. When you reach a suitably runny consistency, season with salt and pepper and stir in a teaspoon of chopped sage leaves. Add more sage to taste and serve with the duck, cut into slices. I serve this with french beans but you could also use broccoli. Source: Hugo Arnold, Evening Standard, London, UK -----
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2 Cooks in the Kitchen - Crispy Skin Roast Duck
Making Crispy Skin Duck with Rosemary Cherry Sauce with 2 Cooks in the Kitchen. We've made this recipe many times and it always delights. In this video I was afraid it was getting overdone so I cooked it 1/2 hour less than usual and it came out great. The meat is moist and succulent and the skin is crackling crispy.
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Ingredients:
One Duck
Garlic
Rosemary
Salt
Pepper
Cherry Sauce:
Duck Fat
One Shallot
Some Garlic
2 Cups Cherries
1 tsp Rosemary
1/2 cup Chicken Stock
1 Tbls Maple Syrup
The full recipe for Crispy Skin Roast Duck With Rosemary Cherry Sauce can be found on our website here:
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About the 2 Cooks
Matthew and Kelly Cook live amongst the Redwoods next to the Pacific Ocean in Northern California. They have a passion for food and wine that they get great pleasure from sharing with others. They have created these videos on their own, at home, to show how easy it is to make delicious and beautiful food in your own home kitchen.
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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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A Complete Roast Duck Supper
a lovely duck supper
Duck supper
Whole duck 1
For the sauce
The carcass of the whole duck
Mire poix celery - onion - leek
Red wine 1 large glass
Water to top up
Parsley - thyme and rosemary
For the confit legs and wings
Chopped rosemary thyme and garlic
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Here's links to my previous duck recipes:
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The Ultimate Stuffed Duck Breast | Chef Jean-Pierre
Hello There Friends, Today is something a little different. A recipe that most of you probably won't make because there is a lot involved. A Duck Breast Stuffed with Duck Confit and wrapped in BACON! How do you like that? Come and check out this wild dish that I made and let me know if you are going to make this in the comments below.
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Roast Whole Duck for Crispy Skin
Duck is not just for the holidays. With this easy recipe for a whole roasted duck from Maple Leaf Farms, you can enjoy duck any time of the year.
This basic roast duck recipe creates a crispy skin and moist meat by pricking the skin, then boiling the duck before roasting to help render out fat.
View the full recipe at
Easy Roast Goose Recipe with a Port Wine Cherry Sauce and Sage and Onion Stuffing
Here is an Easy Roast Goose Recipe with a Port Wine Cherry Sauce for the perfect Charles Dickens Christmas and A Christmas Carol Cratchit Dinner that includes Sage and Onion Stuffing! ➡️SUBSCRIBE: ⬇️Click Video Title or Show More for Addit'l Info⬇️
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3:24 Prepping the Goose
9:18 Sage and Onion Stuffing
13:01 How to Roast a Goose
27:04 Removing Goose Fat
43:52 Port Wine Cherry Sauce
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