Incredible Roast Duck | Jamie Oliver
Check out this wonderful roast duck recipe from my new cookbook, 5 Ingredients: Mediterranean! Get the book here:
December is here! And for a twist on the usual Christmas turkey, why not try this ridiculously flavourful roast duck recipe? Mixed in with grapes, cloves, caramelised onions, and rosemary, you'll be able to get maximum flavour from minimal ingredients! Trust me, those roasted grapes with that crispy-skin duck is an absolute flavour bomb.
And if you're looking to complete the dish with some fluffy, crispy, crunchy roast potatoes, check out our other recipe videos here!
Thanks for subscribing! :
For more recipes -
x
#jamieoliver #food #foodie #foodlover #cooking #chef #italianfood #recipes #shorts #delicious #tasty #epic #yummy #duck #roast
Savory Duck Hearts Recipe (Gluten Free)
No time to cook in the morning? Try these Savory Duck Hearts! Just set the Crock Pot at night and it’s ready for you in the morning!!!
Ingredients:
1. 500g Duck Hearts
2. Himalayan Sea Salt
3. Italian Spice Blend
4. Ground Ginger
5. 2 Tablespoons Coconut Oil Mayonnaise
6. 2 teaspoons Stone Ground Brown Mustard
7. 2 teaspoons Kalamata Olive Tapenade
8. 2 teaspoons Minced Garlic
Steps:
1. Combine and mix all ingredients in a large bowl.
2. Line Crock Pot with Parchment Paper.
3. Place ingredients into Crock Pot and twist the top of the Parchment Paper.
4. Set to cook on Low for 8 hours.
5. Eat and Enjoy!!!
Be sure to Like, Comment, Share, and Subscribe and follow us on:
Facebook -
Instagram - @TeamYouphoric
Twitter - @TeamYouphoric
Official Website -
Chicken wings is So Delicious ❗ you will cook it again & again! Tastiest I've ever eaten!
Watch!!! SIMPLE WAY of COOKING Delicious CHICKEN WINGS!
Thank you! HAPPY 199,000 SUBSCRIBERS!
Have a nice day to all & keep safe everyone!
For questions & reactions, please comment down below.
???????????? FOR MORE RECIPE CLICK HERE: ???????????? :
List of Ingredients:
Chicken wings
Black pepper
Fish sauce
Calamansi
oil
butter
Sweet chili sauce
#chickenwings #bestchickenwings #chikenwingsrecipe
Meet the MEATIEST Stew EVER | God Save The Food with Matty Matheson
HEAR YE, HEAR YE! Matty is cooking up a sexy #stew just for you. Served up as always with some top facts from our fave Canadian chef, this stew is definitely different from its ye olde Medieval roots… It’s gonna taste epic. Give it a go, by orders of Matty Matheson!
INGREDIENTS
3 pieces Oxtail, about 2” wide
1 Lamb Neck, cut into 3 pieces
1 Ox Tongue
1/2 lb Pork Belly, skin on, cut into chunks.
2 White Onions, quartered
2 large Carrots, chopped
1 Stalk Celery, roughly chopped
1 can of Guinness or dark beer.
½ bottle dry red wine
1L Beef Stock
Tomato Paste
Fresh Parsley
2 tbsp Fresh Thyme
4 Bay Leaves
Turnips
Rutabaga
Pearl Onions, peeled
Button Mushrooms
Canola Oil
BISCUITS
300g salted butter (keep in freezer so it’s easier to grate)
2 ½ cups of all-purpose flour
1 ½ tsp of baking powder
1 tsp of baking soda
1 tsp salt
1 cup of sour cream
heavy cream
flaked sea salt
METHOD
1. Season your meat with salt. Take a large pan and put enough canola oil in the pan to completely cover the bottom. Allow oil to warm up on medium-high setting.
2. Start by placing your pork belly into the pan, skin side down until it is golden brown. Then, add your lamb neck and sear the ox tail, adding the ox tongue last.
3. While your meat is browning, prepare the base of your stew. In a blender, add your white onions, carrots, and celery. Pour in ½ cup of canola oil to combine, then blend until you achieve a fine paste.
4. Once your meat is seared and browned, remove from the pot and pour off any excess oil, leaving the fond in the bottom of the pot. Turn the heat back on and add your vegetable paste. Stir until it begins to cook through, about 3 minutes, then add 3 tbsp tomato paste. Add your beer, wine and beef stock, and allow to bring up to temperature.
5. Add your meat to the stewing liquid, as well as your thyme and bay leaves. Put the lid on your pot and place in the oven at 180 c for about 2 hours.
6. While your stew is in the oven, take a vegetable peeler and carefully peel your carrot, swede and cut the tops off your turnips. Cut about 1 cup of each, all the same size, about ½ inch pieces. Add these to the stew once it has been in the oven for 2 hours, and allow to cook for another hour to an hour and a half.
7. Once your root vegetables have been stewing for about an hour, add 1 cup of peeled pearl onions and 1 cup of button mushrooms. This is your 30 minute marker, so your stew should be ready once your mushrooms have been in the stew for 30 minutes.
8. Next, prepare your biscuits. Get your butter from the freezer, make sure that it has been in there for a minimum of an hour before you make the dough, so it is easier to grate. Grate butter onto parchment using a cheese grater and return to the freezer.
9. Using a stand mixer or just by hand, add flour, baking powder, baking soda and salt into a large bowl and mix through. Slowly add your grated butter, add sour cream in small amounts so ingredients combine evenly, and you create a light, fluffy dough. Be careful not to over mix.
10. Flour your countertop and place your dough on the flour. Knead very lightly, being careful not to over manipulate the dough as it will not come up fluffy if you over mix. Cut the dough into four, lightly brush each one in heavy cream and add Maldon salt on top.
11. Place your dough in the fridge, so that your biscuits cook from “fridge-cold” temperatures. Preheat your oven to 200c and place your biscuits in the oven for 20 minutes or until golden and flaky.
12. Remove the stew from the oven and carefully pull out the ox tongue and remove the skin. Chop the tongue into small pieces and return to the stew. Serve in a bowl with a biscuit on the side.
SUBSCRIBE:
About #E4:
#Channel4 sometimes refuses to make eye contact with us, but at E4 we’ve got all of that gloriously guilt-free TV for when you need it most; whether it’s bingeable icons like Celebs Go Dating or The Inbetweeners, to boxfresh episodes of Made in Chelsea or Rick and Morty, you can relax now; you’re amongst friends.
We’re duty-bound to tell you to subscribe, hit the notifications-thing and tell us what you want to watch, seeing as you made it all the way here to the About section. You’re really into YouTube and we love that for you.
Follow E4 on:
FACEBOOK:
TWITTER:
INSTAGRAM:
TIKTOK:
???? ????WATCH MORE ON #All4:
Make 3 Dishes With One Goose! / 一隻鵝做一菜一湯一飯，秋季養生滋補的全鵝宴！| Summer Kitchen•夏廚陳二十【338】
Drink goose soup and eat goose meat, without coughing all year round!
This time my sister was not at home, the photographer and I stared at the geese raised at home...
Reproduce traditional goose rice, goose soup, goose offal, and stir-fried amaranth!
The first nourishing meal of autumn!
喝鵝湯，吃鵝肉
一年四季不咳嗽
這次妹妹不在家
我和飛哥兩個人撐台腳
對家裡養的鵝下手了
復刻陽江傳統美食鵝乸飯
鹽漬金桔鵝架湯、啫鵝雜、炒莧菜
老翼不韌，焗炒皆香，好不滿足~
秋天的第一頓滋補美食！安排！
=============
夏廚，不僅僅是下廚。官方頻道，歡迎訂閱！
Subscribe please. ➡️
=============
#SummerKitchen #鵝乸飯 #啫鵝煲 #鵝架湯 #goose #cooking #家常菜 #howto #foodrecipe #masak #Chinesefood #夏廚陳二十 #做飯 #美食節目 #美食教程
Mouthwatering Stuffed Duck: A Savory Treat | Mariano's Cooking | S4E11
This Stuffed Duck recipe is a showstopper dish perfect for a special occasion. The duck is filled with a flavorful mixture of ground chicken or veal, herbs, and soaked bread, then wrapped in sliced capicola and roasted until tender and juicy. Optional potatoes and mushrooms are added to the pot for a complete meal.
????️ Here is how to make Stuffed Duck:
INGREDIENTS:
◦ Whole Duck
◦ Ground Chicken or Veal
◦ Sliced Sopressata
◦ Sliced Capicola
◦ Pagnotta Bread (or White Bread)
◦ White Wine
◦ Olive Oil
◦ Egg
◦ Parsley
◦ Rosemary
◦ Oregano
◦ Tarragon
◦ Red Onion
◦ Garlic
◦ Mushroom
◦ Montreal Chicken Spice
‣ To make the stuffing, start by tearing some crustless white bread into 1-inch squares, and soaking them in a blend of 50/50 white wine and water. Combine 5-6 garlic cloves, a bundle of parsley, fresh tarragon and oregano, and 2-3 slices of Sopressata in a food processor. Add white wine to loosen things up as you're blending.
‣ By hand, combine the mixture with one egg, 500g ground veal or chicken, and the soaked bread chunks. Make sure you give the bread a squeeze before adding to the mix so that you can release some liquid and prevent things from getting too wet.
‣ Prep the duck by optionally trimming the extra skin at the neck and butt. Stuff as much of the mixture as you can into the duck and tie the legs shut with butcher's string. Season the duck liberally with salt, pepper, Montreal chicken spice, and rosemary. Wrap the duck in sliced capicola and tie the duck with more butcher's string to keep everything together.
‣ Add the duck to a deep baking pot with about a half cup of olive oil (enough to cover the bottom of the dish), and 1-2 tablespoons of butter. Bake at 375°F for about 20 minutes uncovered, keeping an eye on it to avoid burning. (this will depend on the size of your oven)
‣ You may optionally prepare some potatoes and mushrooms while waiting for the duck. These can just be sliced, seasoned with salt and pepper, and added to the pot with the duck when there are about 30 minutes left for the duck to cook.
‣ Check on the duck for color, and once some browning has started, you can add up to half a bottle of white wine to the pot. Cover and lower the heat to 350°F, and cook until the internal temperature reaches 165 °F. Check with a thermometer.
‣ When everything is cooked, you may cut the string from the duck, remove the stuffing, carve and serve!
----------------------------------------
???? If you enjoyed this video, don't forget to Like it and leave a comment.
We love hearing from you and Mariano gets a kick out of the comments!
▶️ Subscribe for more great recipes by Mariano:
???? Don't forget to click the notification bell so you never miss out on new episodes!
-------------------------------------------
????Mariano's Cooking is proudly presented by Capital Fine Meats. All of our products are made in Edmonton, Alberta, Canada. To learn more about Mariano's Cooking and Capital, please visit us at
????️ All our recipes can be found here:
???? Ayougo!
#StuffedDuck #MarianosCooking #Cooking #EasyRecipes