SFWLC Recipe: Duck as an alternative to Thanksgiving turkey
Looking for a power-packed poultry that's not your average gobbler? Check out this duck dish.
Ina Garten's Roast Duck Breast with Cherries and Port | Barefoot Contessa | Food Network
Ina reveals the secret for making this tough meat incredibly tender with her year-round take on an elegant duck dinner!
Subscribe to #discoveryplus to stream more of #BarefootContessa:
Get the recipe ▶
Subscribe to Food Network ▶
Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Roast Duck Breast With Dried Cherries and Port
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 7 hr 10 min (includes marinating time)
Active: 35 min
Yield: 4 servings
Ingredients
2 (1-pound) or 4 (8-ounce) Moulard duck breasts
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
2 tablespoons unsalted butter
1/2 cup minced shallots (2 shallots)
1 1/2 tablespoons good sherry wine vinegar
3/4 cup ruby Port wine
1/2 cup good chicken stock, preferably homemade
1/2 cup dried cherries
1/4 cup creme fraiche
1 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice
Directions
Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. Place the duck on a plate, sprinkle both sides with a total of 4 teaspoons salt, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
When ready to cook the duck, preheat the oven to 375 degrees F.
Score the skin of the duck breasts with a sharp knife, making a crosshatch pattern but not cutting down to the meat.
In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Place the duck breasts in the pan, skin side down. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. Turn the duck with tongs, place the skillet in the oven, and roast for 12 to 18 minutes, until the internal temperature of the duck is 120 degrees F for rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes.
Meanwhile, make the sauce. Melt the butter over medium-high heat in a medium saucepan. Add the shallots and saute for 2 minutes, until tender. Add the vinegar and cook for one minute. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat.
Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #RoastDuckBreast
Ina Garten's Roast Duck Breast with Cherries and Port | Barefoot Contessa | Food Network
Amazing Pine Resin and Pine nuts Harvesting and Processing - Pine Product Processing in Factory
Pine Resin is a substance that oozes or exudes from pine trees, and some other plants, to help heal wounds or seal off insect damage. Depending on what time of year you forage, and the age of the resin, it may be soft and sticky, or it may be in hard chunks.
Pine resin has benefits for humans too! It’s antimicrobial and increases circulation, making it useful in products such as:
- First aid salves for minor scrapes and nicks
- Drawing salves for splinters and boils
- Rubs for aches & pains
- Soap for various skin conditions
- Balms for chapped or dry skin
It has a fresh piney scent that smells pleasant to most people, dependent upon the type of tree you harvest it from. Some species of trees produce more resin than others.
RESIPINUS
If you are the owner, send me a comment on the video. I will follow your request as soon as read. Thank you
Thank For Watching Noal Farm
For more Hot video Please Sub me Here:
Or visit our blog :
And More playlist
Noal Farm :
Noal Sea :
Noal Processing :
#noalfarm # PineResin #Pine_nut
Wild Rice and Butternut Squash Recipe: Appetizer, Side, or Main Meal
I have to say I am incredibly privileged to be #partnering with Ralston Family Farms and the people behind the brand. #ad We connect on many levels: our love for America, the land, sustainability, and agriculture. In this Wild Rice and Butternut Squash Recipe I am using two of their six varieties of rice. Their Whole Grain Red Rice gives a nutty flavor and just the right “chew” that pairs perfectly with the delicate Basmati. When mixed with the herby vinaigrette, roasted butternut squash, toasted pumpkin seeds and craisins, you’ll find this amazing marriage of flavors that pair well with heavy to light meats and fish for any meal. You can find Ralston Family Farms products Publix, Kroger, Whole Foods, Sprouts, Fresh Market, and Fresh Thyme!
Print the recipe here:
List of ingredients:
Wild Rice and Butternut Squash Salad
1 Butternut Squash, halved
Olive oil, for sautéing and drizzling
1 cup Whole Grain Red Rice
1/2 Basmati White Rice
1/2 cup toasted pumpkin seeds
1/2 cup green onions, chopped
1/2 dried cranberries (craisins)
1/2 cup salad or champagne vinegar
1 Tablespoon whole grain mustard
1 Tablespoon honey
2 Tablespoons fresh parsley
1 Tablespoon fresh thyme
1 Tablespoon fresh oregano
1/2 cup extra virgin olive oil
1/4 teaspoon Kosher salt
1/8 teaspoonFreshly ground pepper
Preheat oven to 350 degrees. On a sheet pan, place halved butternut squash flesh-side up and drizzle with olive oil. Place in the oven until squash can be pierced easily with a knife, about 25 minutes. Remove from oven and allow to cool until it is easily handled. Carefully cut in-between the flesh and skin, then cut flesh into 1/2 inch cubes. Set aside.
In a medium-sized saucepan, add whole grain rice and 3 cups of water and bring to a boil then reduce the heat and simmer until rice is tender, about one hour. Remove from heat and let stand covered 5 to 10 minutes.
In another medium-sized saucepan, add Basmati rice and 1 1/4 cup water and bring to a boil. Lower the heat to simmer and cover for about 15 minutes. Remove from heat and let stand for 5 to 10 minutes.
Meanwhile in a medium skillet, add pumpkin seeds and toast on medium heat for about 3 minutes, or until the seeds are lightly golden and toasted. Remove from pan to parchment paper.
In a medium bowl, add vinegar, mustard, honey, parsley, thyme, and oregano. Slowly drizzle olive oil into the bowl continuously stirring as you drizzle until emulsified.
In a large bowl, add rices, pumpkin seeds, butternut squash, green onions, and craisins. Gently stir in the vinaigrette. Serve warm or at room temperature.
Learn more of Stacy Lyn's tips and recipes at
Subscribe to her newsletter at
Purchase her Harvest cookbook at
Purchase Happy Healthy Family: Tracking the Outdoors In at
Follow her on...
Facebook:
Twitter:
Instagram:
Pinterest:
Greek Holiday Dressing/Stuffing
Make this traditional Greek stuffing for your holiday table this year. I love the combination of sweet and savory flavors. My mom always makes hers with raisins and pine nuts. I still use the pine nuts, always toasted, but, there’s something extra special about dried cranberries that I prefer over the raisins.
Print this recipe here: Holiday eBook #1 here:
Download Holiday eBook #2 here:
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
The Easiest Gourmet Valentine's Day Meal
Please watch: The 10 Hottest Sex Positions Ranked By YOU
➨
-~-~~-~~~-~~-~-
Learn to make this simple and perfect Valentine's meal that she's sure to love! Delicious Duck Confit with wild rice, A Fresh arugula salad with aged parmesan, and a chocolate mousse cake for dessert!
Find more delicious meals like this to order from home at:
AskMen:
Follow us on Facebook:
Follow us on Twitter:
Follow us on Foursquare:
Let us know know your opinions by commenting below!