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
MICHELIN STAR Spiced Duck Breast with Chestnut Puree, Onions, Radish, Pear & Blueberry Sauce
???????? Ingredients:
DUCK SPICE
5g black peppercorns
8g coriander seeds
5g cumin seeds
4g lavender
DUCK SKIN CRUMBLE
Duck skin
Duck spice
Salt
SOUS VIDE DUCK BREAST
Duck breast, skin removed
Duck spice
Unsalted butter
Olive oil
Salt
Honey
Duck skin crumble
CHESTNUT PUREE
150g roasted chestnuts
1 shallot
150ml chicken stock
50ml heavy cream
1 tablespoon unsalted butter
Salt to taste
A pinch of xanthan gum
Olive oil
CARAMELIZED ONIONS
1 sweet onions
1 tablespoon olive oil
1 tablespoon unsalted butter
50ml white wine
Salt to taste
PICKLED RADISH
Red radishes, thinly sliced
100ml rice vinegar
100ml water
1/4 teaspoon mustard seeds
1/4 teaspoon black peppercorns
1 star anise
Salt and sugar to taste
BLUEBERRY SAUCE
1 shallot
125ml port wine
200ml chicken stock
125g blueberries
1 tablespoon balsamic vinegar
Salt to taste
Sugar to taste
Lemon juice to taste
1 tablespoon unsalted butter
FRESH PEAR (I USED ASIAN PEAR)
???????? Nguyên liệu:
GIA VỊ ƯỚP
5g hạt tiêu đen
8g hạt ngò rí
5g hạt thì là
4g oải hương
VỤN DA VỊT GIÒN
Da vịt
Gia vị ướp
Muối
ỨC VỊT NẤU CHẬM SOUS VIDE
Ức vịt, lọc da
Gia vị ướp
Bơ lạt
Dầu ôliu
Muối
Mật ong
Vụn da vịt giòn
HẠT DẺ NGHIỀN
150g hạt dẻ rang
1 củ hành tím
150ml nước dùng gà
50ml kem whipping
1 muỗng table bơ lạt
Muối theo khẩu vị
1 nhúm bột xanthan
Dầu ôliu
HÀNH TÂY CARAMEL
1 củ hành tây
1 muỗng table dầu ôliu
1 muỗng table bơ lạt
50ml rượu vang trắng
Muối theo khẩu vị
CỦ CẢI ĐỎ NGÂM CHUA
Củ cải đỏ, cắt lát mỏng
100ml giấm gạo
100ml nước
1/4 muỗng tea hạt mù tạt
1/4 muỗng tea hạt tiêu đen
1 hoa hồi
Muối và đường theo khẩu vị
SỐT VIỆT QUẤT
1 củ hành tím
125ml rượu port
200ml nước dùng gà
125g việt quất
1 muỗng table giấm balsamic
Muối theo khẩu vị
Đường theo khẩu vị
Nước cốt chanh theo khẩu vị
1 tablespoon unsalted butter
TRÁI LÊ TƯƠI (MÌNH DÙNG LÊ HÀN QUỐC)
Instagram:
Facebook:
TikTok:
Music by Justin John Stanley
#duckbreast #duck #roastedduck #chestnut #onions #radish #pear #blueberry #plating #finedining #michelin #chef #cooking #gastronomy #gourmet
Duck breast recipe
How to cook duck breast
Perfect duck breast
Crispy skin duck
Fine dining duck
Gordon Ramsay's Brussels Sprouts With Pancetta & Chestnuts
A modern take on a classic Christmas side.
Gordon Ramsay’s Ultimate Cookery Course –
Subscribe for weekly cooking videos.
If you liked this clip check out the rest of Gordon's channels:
Duck Breast with Gooseberry Sauce | Gordon Ramsay
This is an aromatic dish fusing together Chinese flavours with a red wine and gooseberry sauce - rich and very rewarding.
From Gordon Ramsay’s The F Word
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
Follow Gordon:
Text him: +1 (310) 620-6468
Instagram:
Twitter:
Facebook:
If you liked this clip check out the rest of Gordon's channels:
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.
Link:
Follow us on Facebook:
And Instagram:
Roasted Chestnut Stuffing
In this video, I am sharing my very easy Roasted Chestnut Stuffing recipe. You can either stuff your Thanksgiving turkey with it or bake it separately. Either way, it is absolutely delicious.
***** Find the PRINTABLE RECIPE here: *****
***** USDA Roasting Times for Turkey: *****
0:00 Intro
1:53 Ingredients
3:27 Substitutions
4:40 How to make the chestnut stuffing
11:00 To stuff the turkey or not
***** Shop THIS VIDEO: *****
Roasted and peeled chestnuts:
12 inch cast iron skillet with lid:
Nourishing Traditions by Sally Fallon:
Ilve Nostalgie stove:
***** More THANKSGIVING RECIPES you might enjoy: *****
Sourdough cornbread:
Pumpkin sourdough bread pudding:
Make-ahead Thanksgiving stuffing:
Orange cranberry sauce:
***** If you enjoyed this video, please subscribe to my channel - I upload new videos every Tuesday!
???? Thank you so much for watching ???? *****
***** Access my DOWNLOADABLE, PRINTABLE apron pattern: *****
***** Download your FREE CROSS OVER LINEN APRON pattern here: *****
***** Get your FREE Printable SPRING CLEANING GUIDE here: *****
***** My VIDEO RECORDING EQUIPMENT: *****
Multimount:
Flex-Arm-Kit:
Stand:
Smartphone holder:
Key light:
Rode Wireless Mic Go:
Lavalier Microphone:
Sony A6300:
iPhone X:
FilmicPro:
Final Cut Pro:
16 MacBook Pro:
***** Some of these links are affiliate links. This simply means that if you click on a link and make a purchase, I may receive a small commission at NO EXTRA cost to you. As an amazon affiliate, I earn from qualifying purchases. I only recommend products I personally use and love! *****
**** BE SOCIAL: *****
FACEBOOK:
INSTAGRAM:
PINTEREST:
TWITTER:
BLOG:
#chestnutstuffing #easyrecipe #Thanksgiving
Christmas QUAIL Recipe | Chestnut Puree & Cranberry Sauce
Christmas is almost here, so I made an easy fine-dining recipe for your Christmas dinner. Crispy skin quail with honey-glazed parsley root, chestnut puree, and cranberry sauce.
???? Are you a passionate home cook eager to elevate your cooking and plating skills to the next level? Do you want to enhance your creativity and learn how to cook without relying on recipes? Then apply for my 1-on-1 online coaching at and I will personally help you to reach your cooking goals!
???? Watch my exclusive recipes, plating training and get your dishes analyzed by me at
???? Get beautiful plates for plating at ❗ Use coupon code M20 on the Apollo Box website and get 20$ off your order over 100$❗
???? My favorite meat thermometer:
???? Sous vide machine I am using:
???? Best sharpening steel I ever had:
???? My favorite knives I use:
???? Best wet stones for beginners:
Music from Uppbeat:
License code: LPJTJX1SCXFWMFZZ
Music from Uppbeat:
License code: CE2JA4JQFXUHI6LB
#christmasdinner #homecooking #finedining