How To make Duck and Cover
Oranges Lemons 2 ea Pie crusts
1 ea Duck
STOCK:
Giblets from Duck 1/4 c Butter, clarified
3 md Mushrooms; sliced
1 md Onions; diced
1 Carrots; diced
1 Celery stalk; diced
1 Bay leaves
1 ts Sage
1 c Wine, white
2 tb Vinegar, balsamic
Salt Pepper, black SAUCE:
2 tb Butter
2 tb Flour
1 c Juice, apple
1 tb Peel, orange, grated
2 tb Triple Sec
VEGETABLES:
1 c Broccoli florets
1 ea Leeks; sliced thinly
1 ts Ginger, ground
1 c Celery; diced
1/2 c Bell peppers, red; diced
Bake & debone duck; save crispy skin for pie crust. While Duck is roasting, make sauce for pot pie: chop up giblets (except for neck) and brown all pieces in clarified butter over medium heat. Add mushrooms, onion, carrot and celery. When onions are translucent, add enough water to cover, then the wine, vinegar, bay leaf, sage and salt and pepper to taste. Simmer for 30 minutes, reduce liquid to one cup, then remove neck and bayleaf. Make a roux with flour and butter, stirring constantly until flour is a medium brown. Add the giblet stock, grated orange peel, Triple Sec and the apple juice, stirring constantly to keep sauce smooth. When sauce is medium thick, remove from heat. Line 9" deep dish pie pan with bottom crust. Add meat, broccoli, leeks, diced celery, peppers and ginger, and pour sauce over all. Roll pieces of reserved crispy duck skin into top crust, then cover pie and seal and crimp edges. Bake at 425 degrees for 35-40 minutes or until crust browns. This is a nice, hot, wintertime or rainy day entree. Recipe fashioned by CCG2: Jo Ann Klein, Kemper Smith, MaryJane Zirolli, Carey Dudgeon, Penny Stamm and Garry Williams Posted on GEnie by G.WILLIAMS42 [Garry/CaryNC], Feb 03, 1993 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
How To make Duck and Cover's Videos
Honey-orange roasted whole duck
The holiday season is coming so it's time to decide on the menu. Try this whole roasted duck in honey-orange and soy sauce recipe. The bird is so juicy and its skin is crispy and perfectly caramelized. You will not be disappointed.
Another easy recipes for the holiday season:
Honey orange chicken bake
One pan chicken and potato bake with fresh rosemary and garlic
Blueberry lemon ricotta cake
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Detailed recipe
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Наближається сезон свят, тож саме час визначитися з меню. Спробуйте цю цілу смажену качку в медово-апельсиновому та соєвому маринаді. Птах такий соковитий, а шкіра хрустка і ідеально карамелізована. Ви не будете розчаровані.
Інгредієнти:
1 качка
2/3 склянки соєвого соусу (150 мл)
4 ст. Ложки меду
1 ч. Ложка імбиру (порошку або свіжого)
1 ст. Л. Олії легкого смаку
3 апельсини
1ч.л порошку часнику
1/2 ч. Ложки перцю
1/2 ч. Ложки кориці
Інструкції:
1. Приготуйте маринад: з’єднайте сік з 1 великого апельсина, соєвий соус, мед, імбир, олію. Маринуйте качку від 12 до 24 годин.
Наступного дня
1. Розігрійте духовку до 350F (180C)
2. Ретельно просушіть птицю і приправте її сумішшю спецій - часниковим порошком, перцем, корицею. Набийте порожнину помаранчами. Акуратно проткніть шкіру на грудях (для більш хрусткої шкіри).
3. Покладіть качку в підготовлену сковороду. Накрийте качку алюмінієвою фольгою.
4. Смажте качку в закритому стані 2 години 30 хв. Поливайте соком і жиром кожні 30-40 хв. Зніміть фольгу і смажте ще 30 хв. Перед подачею дайте відпочити 20 хв.
Порада: дозвольте 1 годину готування на 1 кг або 25 хв на 1 фунт. Моя качка важила 3 кг, тому я готувала її протягом 3 годин. Інший спосіб переконатися, що ваша качка готова, - це перевірити внутрішню температуру - вона повинна бути 75 С.
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Приближается сезон праздников, пора определиться с меню. Попробуйте целиком запеченную утку в медово-апельсиновом маринаде. Птица такая сочная, а кожа у нее хрустящая и идеально карамелизованная. Вы не разочаруетесь.
Ингредиенты:
1 утка
2/3 стакана соевого соуса (150 мл)
4 столовые ложки меда
1 чайная ложка имбиря (порошкообразного или свежего)
1 столовая ложка легкого на вкус масла
3 апельсина
1 чайная ложка чесночного порошка
1/2 ч.л. перца
1/2 чайной ложки корицы
Инструкции:
1. Приготовьте маринад: соедините сок 1 большого апельсина, соевый соус, мед, имбирь, масло. Маринуйте утку от 12 до 24 часов.
На следующий день
1. Разогрейте духовку до 350F (180C).
2. Тщательно обсушите птицу и приправьте смесью специй: чесночный порошок, перец, корицу. Заполните полость дольками апельсина. Аккуратно проткните кожу груди (для получения более хрустящей кожи).
3. Выложите утку в подготовленный противень. Накройте утку алюминиевой фольгой.
4. Жарьте утку под крышкой 2 часа 30 минут. Поливать каждые 30-40 мин. Снимите фольгу и запекайте еще 30 мин.
Совет: отведите 1 час на приготовление 1 кг или 25 минут для 1 фунта. Моя утка весила 3 кг, поэтому я готовил ее 3 часа. Другой способ убедиться, что утка готова, - это проверить внутреннюю температуру - она должна быть 75 C.
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Roasting a Whole Duck - Simple and Delicious
In this episode, we visit the home of one of our amazing regular customer's - Paul Lanzarini - and he shows us how he roasts a duck to achieve beautiful crispy skin, moist breast meat, and delicious legs.
For more information or written instructions, visit our roasting page at
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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Duck à l'Orange Recipe - SORTED Eats France
Forget the cliches, Duck à l'Orange is monumentally delicious and categorically French... As are a lot of other things (apparently)... So, have we done this dish justice?!
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Smoked Duck Confit Recipe on the Yoder Smokers YS640 Pellet Grill
Chef Tom takes Duck Confit to the next level by cold smoking it, curing it overnight and finally cooking it in duck fat before finally searing it for texture. Enjoy!
Full recipe:
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How To Make Duck Stock At Home (In 40 minutes)
Join my online French cooking classes ????????: Duck stock: make a delicious duck stock from at home in less then an hour.
Making your own duck stock or duck broth at home is easy with the simple recipe. just get some duck bones from your poultry shop along a few other ingredients and you are good to go.
note that in this video I am using 2 cups of ready made duck broth which allow me to get a real tasty duck cooking stock in 40 minutes. you can also substitute the duck broth for chicken broth or stock .
If you wish to use to use water only you can. but you will have to use 4 cups of water and leave the stock to cook for at least 1.30 to 2 hours.
ingredients needed:
700 grams to a kilo / 5 cups or more of duck carcasses or bones chopped in small pieces.( the more bones the more taste)
100 ml /half a cup of dry white wine ( I used sauvignon blanc)
50 grams / 0.33 cup of roughly chopped carrots
50 grams / 0.33 cups of roughly chopped onions
2 cups of the shelf duck broth ( you can also use chicken or veal broth)
1 cup of water
2 bay leaves.
1 tablespoon of rosemary
4 small fresh sage leaves
5 parsley stockes
2 small twigs of dry thyme
1 teaspoon of black peppercorn
1 teaspoon of juniper berries
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