Hilltop Farm Roast Duck With Apple Gravy
Welcome to Hilltop Farm. Today I'm showing you How To Make Hilltop Farm Roast Duck With Apple Gravy.
WHAT YOU WILL NEED:
1 Whole Duck 2kg/4lbs
6 Apples peeled, cored & quartered
Enough Potatoes for 4 peeled & quartered
1 Onion peeled and quartered
6 Cloves of Garlic
6 Sprigs of Rosemary
Small handful of Tyme sprigs
Small handful of Sage leaves
1/2 Glass of Moscato or equivalent
Butter
Olive oil
Salt
Pepper
Recipe Roast Duck with Apple, Rum and Raisin Stuffing
Recipe - Roast Duck with Apple, Rum and Raisin Stuffing
INGREDIENTS:
●4 tablespoons rum
●100g raisins
●3 small tart apples, peeled, cored and diced
●2 tablespoons butter
●200g white bread, diced
●1/4 teaspoon ground cardamom
●1/4 teaspoon dried sage
●salt and freshly ground pepper to taste
●1 young duck (about 2kg)
●1 tablespoon clarified butter
●250ml white wine
Alex Guarnaschelli's Whole Duck with Green Peppercorn Glaze | Alex's Day Off | Food Network
The key to Alex's duck recipe? Giving it a warm soy sauce and honey bath before roasting it in a hot oven until the meat is juicy and the skin is perfectly crispy!
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Alex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex's Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!
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Whole Duck with Green Peppercorn Glaze
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Intermediate
Total: 1 hr 50 min
Prep: 5 min
Inactive: 15 min
Cook: 1 hr 30 min
Yield: 6 to 8 servings
Ingredients
1 (5 1/2-pound) whole Long Island duck
Salt
6 cups water
1 cup light soy sauce, divided
1/3 cup honey, plus 1/4 cup
1 (3/4-ounce) can green peppercorns in brine, about 2 tablespoons
1/4 cup champagne vinegar
2 tablespoons dry Marsala
Directions
Preheat an oven to 500 degrees F and arrange the oven rack in the center of the oven.
Remove the innards of the duck and reserve them for another use, or discard. Remove any loose pockets of fat surrounding the cavity. Season the inside of the duck with salt.
In a pot large enough to hold the duck, combine the water, 3/4 cup of the soy sauce and 1/3 cup of honey. Bring the mixture to a simmer over low heat. Add in the brine from the green peppercorns, lower the heat and submerge the duck, breast side down, into the pot. Let it simmer 30 seconds, basting the top side with the liquid. Remove the duck and arrange it, breast side down, in a roasting pan fitted with a rack that elevates it off the bottom of the pan. The rack will allow hot air to circulate around it as it cooks. (Cook's note: Ideally, the duck should sit overnight to allow the flavors to meld with the meat and for the skin to dry out. This will mean a crispier skin, once the duck is cooked.)
Put the roasting pan into the oven and turn the temperature down to 400 degrees F. Allow about 15 minutes roasting time for each pound of duck. Cook for 20 to 25 minutes, remove the pan from the oven, then flip the duck. Using a turkey baster, remove the excess fat from the bottom of the roasting pan and transfer it to a heatproof liquid measuring cup. Return the duck to the oven and cook for another 45 minutes to1 hour, depending upon the size of your duck.
Meanwhile, in a medium pot, combine the champagne vinegar with the remaining 1/4 cup soy sauce, 1/4 cup honey, Marsala and the reserved green peppercorns. Bring the ingredients to a boil over high heat. Lower the heat and simmer gently, allowing the glaze to reduce and the flavors to blend. Taste for seasoning. Allow it to cook until all the flavors meld together.
Remove the duck from the oven and baste it with the drippings in the bottom of the pan. The duck should register about 150 F when an instant-read thermometer is inserted into the thigh meat. Transfer it to a platter and pour half of the glaze over the breast and thigh meat. Reserve the remaining glaze for plating. Allow the bird to rest for about 15 minutes. Carve the duck and arrange on a serving platter. Season the flesh, with salt, if desired, and top with remaining glaze.
Cook’s Note
Reserve any fat that accumulated at the bottom of the pan. I use that duck fat like oil or butter for cooking. It's delicious!
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Alex Guarnaschelli's Whole Duck with Green Peppercorn Glaze | Alex's Day Off | Food Network
OLD SCHOOL ROASTED DUCK ???? with OLD SCHOOL CORNBREAD DRESSING/VLOGMAS DAY 13 ????????
This is my childhood Christmas dinner favorite dish
I been eating duck every Christmas since I been alive to remember
My grandma used to cook duck from her yard that she raised throughout the year
It was the highlight of my Christmas Day knowing I was gonna eat duck and dressing
Enjoy this video and recipe
This is a easy flavorful moist recipe of my old school roasted duck
The recipe of my old school dressing is in a previously posted video on this channel
Just search old school cornbread dressing
Recipe
1 whole duck(5#)
Oil
Salt and and pepper
Wash and pat dry duck
Rub with oil and seasoning with salt and pepper
Stuff with onions and celery and herbs(optional)
Place on pan with wire rack in 350 degree oven for 1 hour uncovered
After 1 hour baste and place back in oven for an additional 1 hour or until tender
if duck starts to get too dark cover with foil
Serve with old school cornbread dressing
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