Traeger Pulled Goose Flautas - Game Day Recipes (PART 2!)
Drew is back at it again with another Game Day recipe! This time he cooks up Pulled Goose Flautas a delicious dish that's simple and fit for any dinner party occasion!
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Gordon Ramsay's Soup Recipes | Part Two
Even more fantastic soup recipes! This time you can try a smoky bacon sweetcorn and potato soup & meatballs in a fragrant broth!
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Cooking Waterfowl - Instant Pot Duck
This recipe and video, courtesy of Andy and Kristi Martel, are the first ever cooking segments I have posted on this channel. This recipe would be one ideally suited for all types of waterfowl including divers and geese, which are normally known for being tougher and more gamey than puddle ducks. Since it reduces the ducks down to tender pieces and includes lots of seasoning and other ingredients. The preparation and cooking was simple and easy to follow for even someone as inexperienced at cooking as me, so I hope it should be easy to replicate. The meal was out of this world and had I not been eating snacks for much of the evening I would have polished quite a few bowls.
Instant Pot Duck (Recipe Courtesy of Kristi Martel)
Ingredients
2 whole mallards + 6 breasts in this case
1 medium onion (chopped)
1 cup carrots (chopped)
2-3 celery stalks & greens (chopped)
2 cups mushrooms
1-2 cups dry red wine
5 cups beef broth (divided)
*spices to taste
-onion powder
-garlic
-beau monde
-mortons
-black pepper
-old bay (secret seasoning)
Recipe
1. Rinse, then season with mortons, old bay, kavenders, onion powder, garlic powder, & beau monde
2. Add 1 cup beef broth & 1/2 cup dry red wine to Instant Pot
3. Put ducks in pot. Close and lock lid
4. Press “Poultry”. Press “+” to get to 27min
5. Use quick release to release pressure
6. Remove ducks and pick once cool enough to handle. Set meat aside. Set juice from pot aside.
7. Turn “Sauté” feature on and add 2 Tbsp. Butter
8. Add chopped onion, celery, carrots, and sauté approximately 5-7 min (may also add mushrooms)
9. Add juice back to pot, adding more broth to equal a total of 2 cups
10. Add 2 cups Jasmine rice to pot, close lid, press “Rice” and cook @ 12 minutes
11. Use quick release once rice is done. Add duck meat to rice. Add equal amounts of broth and wine until desired consistency is reached
12. Use sauté feature for additional 5-7 minutes then serve
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!
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Vegan Slow Cooker Asian-Style Winter Stew with Miso and Ginger - Yum!
Think traditional beef-less (mushroom) stew with a little extra flavor from ginger plus miso, and is is from my first cookbook, The Vegan Slow Cooker.
It has mushrooms, potatoes, turnips, daikon - but can be shaped to what is in your fridge right now. I'm doing a variation today where I use up some of the fancy mushrooms in my fridge.
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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!
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!
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