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Duck Confit - EASY Professional Method (Classic French Recipe)
 
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Please be sure to have your ANNOTATIONS turned ON to see the ingredients and directions.
Views: 201711 CookinginRussia
Crispy Duck Legs, French-Style
 
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Roasted duck legs with herbs de provence and cloves. From the weekly cooking show Chow Time at http://www.robinbenzle.com.
Views: 60449 RobinBenzle
Duck A L'Orange. Roasted Duck with Orange Sauce. Traditional French Duck Recipe.
 
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Duck A L'Orange is one of the best known and loved dishes of French classic cuisine. Infused with the flavor of citrus and lovingly roasted to perfection, Duck A L'Orange is truly memorable. For the full recipe in printable format, please visit our website at http://whats4chow.com/2014/07/30/duck-a-lorange-roasted-duck-with-orange-sauce-traditional-french-duck-recipe/ This is Episode #134 with Whats4Chow.com - for notifications and updates please subscribe to our channel. Ingredients 1.8kg Duck 4 Oranges 95g Light brown sugar 125ml Cider vinegar 80ml Grand Marnier 30g Butter Instructions Cut an orange in half and put it to one side. Cut away any excess skin and fat from the neck and tail of the duck. Cut through the skin along the breast bone, then using your shears cut through the breast bone. Open up the duck and press down on the pelvis firmly to flatten it. Pat the duck dry, then rub the skin thoroughly with the orange halves. Place the duck on a rack in a roasting pan and using a carving fork, prick skin all over to allow the fat to render out. Roast the duck in a preheated oven at 150c or 300f and roast for 45 minutes. While the duck roasts, heat a pan over medium low heat and melt the sugar, tipping the pan or stirring the sugar to ensure even browning. Pour in the vinegar, standing back from the pan, as it will spatter. The sudden temperature change will make the melted sugar turn to toffee.... this is normal. Keep stirring, bring the solution to a boil, and boil for 3 to 4 minutes. By this stage the toffee will have mostly dissolved, then add the orange juice and grand marnier. Bring this back to a boil and boil for 2 minutes, then remove the pan from the heat. After the initial 45 minutes of roasting, remove the duck from the oven and drain any fat from the pan. Raise the temperature of the oven to 180c or 350f, spoon some of the orange sauce over the duck and return it to the oven for a further 45 minutes. Remove the duck from the oven every 10 minutes and spoon a bit more of the sauce over the bird. After 45 minutes, remove the pan from the oven and transfer the duck to a platter and cover it with foil. Skim any excess fat from the pan then strain the juices through a sieve back into the frying pan, and add the orange zest and butter. Reheat this over medium heat until it just comes to a boil. Cut the duck in half up the spine, transfer the halves to platters and spoon the orange sauce over the duck before serving.
Views: 68296 Whats4Chow
How To Make A French Bistros Style Peppercorn Sauce ( with Duck Breast)
 
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green peppercorn sauce cooked with delicious duck breasts. This French peppercorn sauce recipe is made using homemade stock, white wine, cognac and cream. Simply the ultimate green peppercorn sauce to try. In this recipe I am using home made duck stock but you can also use chicken stock instead. in my opinion the most important thing to remember when making this peppercorn sauce is to crush the green peppercorn with a spoon to release their amazing flavour. last tip: add as much cream as you like because as there is never enough of it. I have given below the ingredients for 2 people only you can multiply the quantities for more people. Ingredients: 2 duck breast salt and pepper to season for the sauce: 2 cups of duck stock https://youtu.be/Ei5Krc_wx7g 1 tablespoon of green peppercorns 100 ml /0.4 cups of dry white wine (sauvignon blanc) 25 ml /2 tablespoon of cognac 3 to 5 tablespoons of heavy whipping cream ( full fat cream) Serve with the following sides. ************************************ Sauteed potatoes: https://youtu.be/5owsSHjdQv0, Green beans: https://youtu.be/ALM_rdrIFEI Potato gratin: https://youtu.be/2QCdN89DAYE *********************************************** if you like my videos then please support my work on Patreon: https://www.patreon.com/frenchcookingacademy Discuss this on reddit: https://www.reddit.com/r/frenchcookingacademy/ The one and only cast iron dutch oven I use: http://amzn.to/2k7w5K7 My favorite frying pan: http://amzn.to/2k4wIUx **************************** Online food converter: http://www.convert-me.com/en/convert/cooking/ **************************** Website for text, print friendly recipe https://thefrenchcookingacademy.com **************************** To support the channel: Get the Cookware I am using and more: https://goo.gl/krYqny ****************************
Views: 16045 French Cooking Academy
Duck breast a l'Orange ( Orange duck ) | Classic French Recipes
 
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Duck a l'Orange Recipe ( with Duck Breasts): A classic French recipe where pan fried duck breast are served with perfectly balanced sweet and sour orange sauce.https://goo.gl/X8EgpK Ingredients needed for 4 people for the duck a l'orange recipe: Meat: 4 duck breasts with the fat on For the Sauce: 500 ml chicken stock ( has to be prepared and filtered in advance) juice of 2 blood oranges 25 grams sugar 50 ml red wine vinegar juice of 1 small lemon For the macerated orange peels: 1 quarter candied orange peel cut in thin strippes 2 star anise 25 grams sugar 50 ml cointreau (orange liquor) juice of 2 oranges For the glazed turnips: 4 turnips detail in small balls (using a melon baller) 1 tablespoon of butter 1 tablespoon granulated sugar 200 ml of water (to cover the turnips half way up) Decoration for the plates when serving: 1 orange cut in slices 1 small bunch parsley (use just a few leaves to decorate) for side dish: this duck with orange sauce can be served with saute potatoes and roasted parsnips. ------------------------------------------------------- check the step by step ext recipe: https://goo.gl/X8EgpK ---------------------------------------------------------- if you ever wonder how to make or cook a duck a l'orange, this duck a l'orange step by step recipe will hopefully help you. In all honesty, it is not a real French christmas dinner dish but it can be a nice addition if you are looking for a Christmas dish idea. The biggest challenge in French cuisine when making a real ( authentic) duck a l'orange recipe, is to get the right balance in your sweet orange sauce. It has to have to right combination of sweet, sour and acidity level with a nice zing of fresh orange flavours. the consistency has to be syrupy and almost sticky. ----------------------------------------- The one and only cast iron dutch oven I use: http://amzn.to/2k7w5K7 My favorite frying pan: http://amzn.to/2k4wIUx **************************** Online food converter: http://www.convert-me.com/en/convert/cooking/ **************************** Website for text, print friendly recipe https://thefrenchcookingacademy.com **************************** To support the channel: Get the Cookware I am using and more: https://goo.gl/krYqny ****************************
Views: 20890 French Cooking Academy
Assam Crispy Duck | Jamie Oliver
 
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Sponsored by PG Tips | Jamie has taken Roast Duck to the next level with a brilliant new Asian twist. This fantastic recipe uses 5 spice and PG Tips Assam tea to create a rub that has bags of flavour. It doesn't stop there, Jamie also makes a gorgeous Asian gravy, using the Assam tea to give the gravy a full bodied aromatic kick! Give it a go and share your favourite tea based recipes with us. For more nutrition info, click here: http://jamieol.com/D3JimM Jamie Oliver's Food Tube | http://jamieol.com/M2xkcF Subscribe to Food Tube | http://jamieol.com/kLO4Xo Twitter: http://jamieol.com/wY1ZTB Jamie's Recipes App | http://jamieol.com/E0TVBd Tumblr: http://jamieol.com/6BR1lT Facebook | http://jamieol.com/sZmG6S More great recipes | http://www.jamieoliver.com #FOODTUBE x
Views: 1098109 Jamie Oliver
Orange Duck Recipe - Duck Breast a l'Orange
 
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Learn how to make an Orange Duck Recipe! Go to http://foodwishes.blogspot.com/2014/02/orange-duck-orange-you-glad-i-didnt.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Duck Breast a l'Orange Recipe!
Views: 526487 Food Wishes
Duck a l'orange by 2 Star Michelin Chef Josiah Citrin [Sponsored by Olivia Care]
 
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Sponsored by Olivia Care https://oliviacare.com/ YouTube: http://www.youtube.com/digitalfoodnetwork Digital Food Network WEBSITE: http://digitalfoodnetwork.com Cuisine culture WEBSITE: http://cuisineculture.tv Just Desserts WEBSITE: http://justdesserts.digitalfoodnetwork.com Vintage Food WEBSITE: http://vintagefood.digitalfoodnetwork.com Bruno's Choice WEBSITE: http://brunoschoice.digitalfoodnetwork.com Vimeo : http://vimeo.com/user43386291 FACEBOOK: http://www.facebook.com/digitalfoodnetwork TWITTER: http://twitter.com/food_digital PINTEREST: https://www.pinterest.com/dfood0114 INSTAGRAM: https://instagram.com/digitalfoodnetwork
Views: 349506 DIGITAL FOOD NETWORK
How to Cook Perfect Duck Breast - Gordon Ramsay
 
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Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast. Gordon Ramsay Ultimate Fit Food: http://amzn.to/2FznHtk Subscribe for weekly cooking videos. If you liked this clip check out the rest of Gordon's channels: http://www.youtube.com/gordonramsay http://www.youtube.com/kitchennightmares http://www.youtube.com/thefword
Views: 2118351 Gordon Ramsay
Duck Breast with Gooseberry Sauce - Gordon Ramsay
 
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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 Gordon Ramsay Ultimate Fit Food: http://amzn.to/2FznHtk Subscribe for weekly cooking videos. If you liked this clip check out the rest of Gordon's channels: http://www.youtube.com/gordonramsay http://www.youtube.com/kitchennightmares http://www.youtube.com/thefword
Views: 712228 Gordon Ramsay
Plating Reimagined: One Entree. Three Ways.
 
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Plating isn't just an aesthetic choice. It controls the way we interact with our food, from first glimpse to final forkful. Watch as ICE Director of Culinary Development James Briscione reimagines roast duck, from classic French technique to new Nordic and linear styles of plating. To unleash your creativity and learn more advanced plating techniques at ICE, visit http://www.ICE.edu/FOH.
The Epicurean Express: Duck Confit
 
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With winter approaching, we headed to The French Window to get the recipe for our favourite French dish, duck confit
The Duck
 
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Watch the amazing Executive Chef Sébastien Cassagnol from The Chedi, Muscat cook, style and plate his extraordinary twist on a classic French dish. See the full post on the blog with heaps of delicious food photography! http://weeattogether.com/3154/cultivating-creativity/ Music: Bach, Aria Variata BVW 989 Variation No 2 By Brendan Kinsella What Music I use: https://epidemicsound.com Gear Guide For Food: http://weeattogether.com/5040/food-photography-gear-guide/ The Main Camera I use: http://amzn.to/2zEsWab Canons best Lens For Food Photography: http://amzn.to/2zEg6J8 Canons other best Lens For Food Photography: http://amzn.to/2idjNfn My other Favorite Lens: http://amzn.to/2z0gDWD My Favorite Lens for Video: http://amzn.to/2yAhOYI My Favorite Travel Camera: http://amzn.to/2zDUI6L My Favorite Camera Bag: http://amzn.to/2yziDAS Artificial Lights That I Love: http://amzn.to/2yxSdzx FOLLOW ME: Instagram: https://www.instagram.com/we.eat.together_ Twitter: https://twitter.com/WeEatTogethr Facebook: https://www.facebook.com/weeattogethr/ Website: http://skylerburtphotography.com DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. As an Amazon Associate I earn from qualifying purchases. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
Views: 4723 We Eat Together
Have you ever tried French Duck Pie?
 
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This week, it’s pie versus pie in the ultimate pastry showdown. Restaurateurs and investors Joe Bastianich and Tim Love hear compelling pitches from two very different pie companies. Rock City Pies, owned by a rock n’ roll couple from Detroit, wants to take its hand-crafted delights and turn them into a nationwide sensation. Sixpence Pie Company, owned by two suburban soccer moms from Southington, CT, has been so successful that it’s outgrown its tiny space within two years of opening. Which pie maker will get the opportunity to launch a pop-up? And will one or both of the investors be so impressed that they end up buying a slice of the business?
Views: 1209 CNBC Prime
How to make Crispy Aromatic Duck (Peking-style Duck)
 
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This crispy, delicious duck, delicately flavoured with five spice is a snap to make. It takes just minutes to prepare and then you can stick it in the oven and have it ready a couple of hours later. If you're using store-bought pancakes and plum sauce then you have one of the easiest meals I know. It's pretty hard not to love this dish and it makes a great saturday evening family meal! Soundtrack information: - Main Soundtrack: Going to - Artist: Jahzzar - Original Track URL: http://freemusicarchive.org/music/Jahzzar/Home/Going_to -Licensed under a Creative Commons license (CC-BY-SA-30) under terms outlaid here: http://creativecommons.org/licenses/by-sa/3.0/
Views: 21102 FiveEuroFood
How to Cook Duck Breast
 
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To claim your free delicious duck recipe book, please click here now: http://www.gressinghamduck.co.uk/signup This is a simple and easy method of cooking duck breasts to give you the perfect result every time. For more delicious duck recipes ranging from duck legs, duck breasts and whole roast duck, head to http://www.gressinghamduck.co.uk for inspiration.
Views: 434776 Gressingham Duck
DUCK CONFIT Confit de Canard from south west France
 
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Learn how to cook the authentic Duck Confit, Confit de Canard: salt cured duck from Gascony, France. I hope you enjoy this traditional Duck Confit, cooked, as always, just like the locals! SUBSCRIBE TO PETE’S PANS FOR REGULAR UPDATES https://www.youtube.com/channel/UCCqC0U_6MJ5REYQkSAt5spA?sub_confirmation=1 COMPLETE WRITTEN RECIPES http://www.petespans.com KEEP UP TO DATE AND CONNECT WITH ME ONLINE https://www.facebook.com/petespans https://twitter.com/PetesPans
Views: 1702 Pete's Pans
Duck Rillettes: Traditional French Spread
 
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"Duck Rillettes Jar Conserve 90g Palme d'Or http://www.qualifirst.com/en/duck-rillettes-jar-conserve-90g-palme-dor Blair's Cooking with Qualifirst Duck rillettes are a traditional French preparation made from duck meat that is slowly poached in duck fat along with aromatics until the meat is completely cooked and very tender.  The meat is then shredded and enough fat added to make it spreadable.  It has a soft, smooth, unctuous shredded meat texture.  Duck rillettes make a delicious and unique addition to a charcuterie platter, a traditional ""ploughman's lunch,"" or served as an appetizer with a salad of lentils and greens."
Duck..duck..GOOSE! French style
 
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Perpignan Basket's form of duck duck goose. Yes we did it as a warmup. Yes it went on for about 15 minutes. Yes we re a 4th place top division women's basketball team in France! Hilarious.
Views: 759 AngBjork
How To Make Duck Pate
 
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Questions, comments and supporting information can be found at this episode's show notes: http://www.stellaculinary.com/hcc3 This video will show you how to take the innards of a duck and turn it into a delicious pate, complete with serving recommendations. A great giblet pate such as this should be slice-able yet spreadable, with a rosy pink color and a complex, well rounded flavor.
Views: 152163 Jacob Burton
Valentines Day Dinner: Duck à l'Orange (Main Course) - The AA
 
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AA Rosetted Chef Alyn Williams of The Westbury Hotel in London guides you through preparing a gorgeous gourmet Valentine's meal. Here you’ll learn how to prepare the Main, a mouthwatering Duck à l'Orange. http://bit.ly/1DoG1Pu
Views: 92590 The AA
How To Make Duck Stock At Home (In 40 minutes)
 
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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 *************************************************** support my work on Patreon: https://www.patreon.com/frenchcookingacademy *************************************************** Discuss this on reddit: https://www.reddit.com/r/frenchcookingacademy/ The one and only cast iron dutch oven I use: http://amzn.to/2k7w5K7 My favorite frying pan: http://amzn.to/2k4wIUx **************************** Online food converter: http://www.convert-me.com/en/convert/cooking/ **************************** Website for text, print friendly recipe https://thefrenchcookingacademy.com **************************** To support the channel: Get the Cookware I am using and more: https://goo.gl/krYqny ****************************
Duck Confit a French Delicatessen!
 
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Duck confit (or goose confit) is a culinary specialty of southwestern France. It is prepared with fat birds, fattened by gavage (force-feeding), the same ones used to produce magret (fat duck breast) and foie gras The breeding of birds is a practice that goes back to ancient Egyptian times. The practice of force-feeding continued during and after the fall of the Roman Empire in Central Europe, The confit goes into history thanks to Henry IV (raised in the countryside), who asks the governor of Bearn to send him a dozen confit geese. It was (with salting) one of the only methods of preserving meat over a period of months to a year. Ingredients: 4 duck legs, 2 liters duck or goose fat, 1 bunch of thyme, 1 tbsp crushed black peppercorns, 5 garlic cloves, 5 bay leaves, 1 cup course sea salt, ½ cup water Photography: Wessel Woortman Video montage: Wessel Woortman Watch more Recipes here: https://www.youtube.com/channel/UC3XP5oOvl0f24EfXu4JcyBg Facebook: https://www.facebook.com/GourmetGambit/ Google +: https://plus.google.com/u/0/116142513180255197173 YouTube Free music library: As We Go: The 126ers On My Way Home: The 126ers
Views: 70 The Gourmet Gambit
Duck Butchery - Separating Into Cuts Video
 
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Chef Sarah Wong demonstrates how to separate the various duck cuts from the carcass using seam butchery. Buy Duck: http://www.marxfoods.com/Duck Transcript: "To start this process, you do want to remove the wing tips. The easiest way to do that is to cut between the drumette and the wing tips, and look for that gap in the joint. You can just cut right below that drumette and it comes away quite cleanly. You can use that for stock, or ideally it's very delicious in rillettes. So the next thing you want to do is separate the bird into halves. The easiest way to do that is to start at the midline of the breasts. This is called the keel bone. If you make shallow cuts on either side of the keel bone, you can then take your fingers and run it along that seam, creating a space that you can see much more easily. You're going to cut straight down towards the neck, where the top of the wishbone starts, and you're just going to continue to cut along that seam. Ideally you want to trace along the ribcage, and look for the gap in the shoulder joint, to continue to separate that. That gap in the shoulder joint is going to be right where that drumette is, The easiest way to find that spot is to continue to peel the meat towards the left and leave the ribcage on the right [or visa versa]. Popping the hip joint is an easy way to separate off the leg, Basically pulling it apart until you hear that hip joint pop. Continue to cut, following that seam, trimming off any additional neck fat and using that for cracklins or rendering. That's a finished side. To separate the breast and thigh from each other, you want to cut along the seam so that you can ideally have enough fat covering the breast and a lot of fat covering the thigh. So you want to cut as close to the breast as possible, leaving that drumette in half. Then the other side is the thigh [leg-thigh combo] that you'll just trim a little bit for confit.
Views: 1468 Marx Foods
How To Roast A Duck
 
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Here's how to make roasted duck. First, give it a good wash, stuff it with thyme, onion and lemon; smear it with duck fat and orange dust for flavor, cook it in the oven for an hour or so, then carve it up and the roast is ready. Delicious. For more recipe inspiration head over to http://www.videojug.com Subscribe! http://www.youtube.com/subscription_center?add_user=videojugfoodanddrink Check Out Our Channel Page: http://www.youtube.com/user/videojugfoodanddrink Like Us On Facebook! http://www.facebook.com/pages/Food-Drink-Club/382470928450558 Follow Us On Twitter! http://www.twitter.com/videojugfood Are you brave enough to try this mac and cheese pizza? http://bit.ly/2s0Gb0B
Views: 304126 Scoff
Stuffed Duck Egyptian style
 
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Freshest whole duck stuffed with mix of cooked green wheat, livers, hearts, herbs and spices. And some love of course;)
Views: 776 Shabo Emara
Fat Braised Duck Confit | Traeger Wood Fired Grills
 
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Get full recipe here: https://www.traegergrills.com/recipes/wild-game/fat-braised-duck-confit Savor this wood-fired take on a french-style flavor. These duck legs are generously seasoned with fresh citrus, herbs, garlic and slow braised in duck fat over applewood for a dish that will melt-in-your-mouth. Delicious doesn’t even begin to touch on it. For more recipes, see our recipe page here: https://www.traegergrills.com/recipes
Views: 4250 Traeger Grills
Duck curry prepared by my Granny's || Country Foods
 
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YUMMY DUCK GRAVY.
Views: 2146810 Country Foods
French Style Veal Stew | Everyday Gourmet S8 EP71
 
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As seen on Everyday Gourmet.
Views: 223 everydaygourmettv
Duck service at Next
 
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During Next Restaurant's 1st iteration (Paris,1906), Chef Dave Beran brought some guests back to the kitchen to see how he sliced the duck breast, then made a sauce from the carcass by squeezing it an antique duck press.
Views: 21566 Steve Dolinsky
Original Cassoulet with Duck Confit, Toulouse Sausage and Pork Belly
 
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How to make your own Duck Confit and a Castelnaudary style Cassoulet. The cassoulet (from Occitan “caçolet”) is a regional specialty of Languedoc, made from dried beans, generally white, and meat. Originally it was made from fèves. The cassoulet, still called “estouffet” in the seventeenth century, takes (in the eighteenth century) the name cassoulet, from the dish in which it cooked, the "cassole", a clay casserole used since the ancient times to cook all sorts of stews and ragouts. The quarrel over the region and town of origin of the cassoulet appeared at the end of the 19th century when a magazine “La Revue Méridionale” published an article in 1890 claiming that the only authentic cassoulet comes from Castelnaudary. You can find many variations of cassoulet recipes, the most renowned are those from Castelnaudary, Carcassonne and Toulouse. One of the oldest cookbooks in France, the 14th century: "le Viandier" written by Taillevant, (his real name was Guillaume Tirel, a cook for several kings for over 60 years), gives some indications to the cassoulet origins. Taillevant describes recipes of pies and stews, including the ragout of mutton and pork with beans. The historians think that Taillevant could have been inspired by an Arabic book written by Mohamed de Bagdad in 1226, which reveals an extremely refined kitchen. Ingredients: 5 persons 5 duck legs 5 sausages (Toulouse style) 1 kg pork belly 400 grams salted bacon Pork bard (pork rind traditionally) (To cover the oven plate) 1 kg duck fat for cooking 1 kg white beans (Lingots Lauragais or Tarbais in France) (Cannellini or great northern beans as alternative) 2 garlic bulbs 1 onion 2 carrots 2 celery stalks 1 leak 4 poultry stock cubes (Chicken and pork bones traditionally) 1 bunch of thyme 8 bay leaves 4 cloves 1 nutmeg 1 tbsp black peppercorns 2 tbsp crushed black peppercorns Course sea salt Convection oven: 170° Celsius for 3 ½ hours Classic oven: 180° Celsius for 3 ½ hours HELPFULL LINKS: http://www.dartagnan.com/cassoulet-history.html http://www.poterienot.fr/articles.php?lng=fr&pg=10 https://www.cdiscount.com/search/10/cassole.html#_his_ http://www.confrerieducassoulet.com/index.html FOLLOW ME HERE: Facebook: https://www.facebook.com/GourmetGambit/ Google +: https://plus.google.com/u/0/116142513180255197173 YOUTUBE MUSIC LIBRARY: Going Going Gone: The 126ers Calgary Hill: Silent Partners Log Cabin: Silent Partners Strolling Through: The 126ers Summer Nights: The 126ers Yard Sale: Silent Partners
Views: 3321 The Gourmet Gambit
French Food in the Streets of London. The Cooking of the Duck Meat Confit Burger
 
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With explaanation by the cook, in English
Views: 66809 settime2588
Slow Cooker Duck Confit
 
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This is the easiest recipe for Duck Leg Confit that you'll ever find. Duck Leg Confit is classic French recipe that began as a method of preserving and grew to be one of the most cherished dishes of France. It's said to have originated in the Gascony area of southwest France, but is now made across the country. This version requires just 10 minutes of active time including pan searing! Full Recipe: https://pinchandswirl.com/slow-cooker-duck-leg-confit/
Views: 609 Pinch and Swirl
Cajun Duck Cassoulet
 
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Words cannot express how incredibly delicious this dish is. Traditional cassoulet is a hearty stew of white beans and meats, originating in the Languedoc region of France. Chef Rembs Layman (with roots in Louisiana) gives this dish a kick in pants with his Southern-influenced cooking style. Because cassoulet is comprised of several time-consuming steps, Rembs created a recipe that is well worth the work; it yields extra duck confit and stewed beans, leaving versatile leftovers to use throughout the week. Above and beyond amazing. Give it a try! RECIPE: Serves 4 (and yields extra duck confit & stewed beans) INGREDIENTS For Duck Confit: 8-10 ducks legs salt & pepper for seasoning 1½ cups olive oil 1½ cups duck fat (or use additional olive oil) 4 sprigs fresh thyme 2 tbsp ginger, sliced 10 cloves garlic, whole For Cassoulet: 1 qt dried red kidney beans 2 tbsp canola oil 5-8 cloves garlic, sliced ½ jalapeno pepper, sliced 3" piece of ginger, peeled & thinly sliced 1 cup green bell pepper, diced 1 cup Spanish onion, diced 1 cup celery, diced 2 cups andouille sausage, sliced ½" thick + ½ link, split 2 tbsp jerk seasoning 2 tbsp dark chili powder 2 tbsp paprika 2 tsp allspice 1 tbsp ginger powder 1 tbsp curry powder 1 tsp cayenne pepper 5 sprigs fresh thyme 2 qts chicken stock 1 qt water 2 tbsp duck fat (reserved from duck confit) ½ cup croutons (cornbread suggested) olive oil for drizzling HOW-TO: Day Ahead Preparations - Soak Beans & Make Duck Confit Soak beans in water overnight Preheat oven to 300º Season duck legs with salt & pepper. Place in a large, shallow baking dish with garlic cloves, sliced ginger & thyme Top with duck fat and olive oil (if duck fat cannot be found, more olive oil can be used in place) Bake, uncovered 1-1¼ hours. Remove and allow to cool. Reserve 2 tbsp fat for cooking Assemble & Finish Cassoulet: Preheat oven to 450º Heat 2 tbsp canola oil in a large pot over medium-high heat Sauté ginger, garlic and jalapeno pepper for 2 minutes Add bell pepper, onion and celery. Soften for 3-5 minutes Add sliced andouille and saute for 2 minutes Drain the kidney beans and add to the pot Add spices, thyme sprigs and stir. Pour in chicken stock and water. Bring to a boil, then reduce heat to simmer. Cover and cook for 1-1¼ hours until the beans are tender, and the mixture has slightly thickened Heat reserved fat from duck confit in saute pan over medium-high heat Salt both sides of 2-4 confit duck legs and add to pan Add split andouille sausage to pan, split-side down. Sear both duck and sausage 2 minutes per side Ladle bean mixture into oven-proof serving dish (or individual, smaller dishes such as clay cazuelas). (There will be extra beans left over.) Top with croutons and bake 3-5 minutes Remove from oven and garnish with fresh thyme and a drizzle of olive oil for sheen *Note: The recipe yields extra duck confit and stewed beans. Keep duck in refrigerator submerged in fat, and use for a variety of dishes, for example, seared, pulled and served atop salad greens, etc. The stewed beans can be served as an entree atop rice
Views: 275 How2Heroes
Duck Rillettes Recipe - Slow Roasted Duck Confit Pate Spread
 
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Learn how to make a Duck Rillettes Recipe! Go to http://foodwishes.blogspot.com/2014/09/duck-rillettes-like-duck-butter-with.html for more information, and many, many more recipe video. I hope you enjoy this Duck Rillettes Recipe!
Views: 302785 Food Wishes
How to Make Crispy Duck Breast - Recipe in description
 
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This duck is prepared to taste like the original Chinese recipe, with super crispy, crackly skin. Preparation time: 30 minutes. Difficulty: Easy Calories per serving: Unspecified Ingredients for 1 person: 1 duck breast (French variety Muscovy) 1 teaspoon of five-spice powder 2 teaspoons of starch 6 cl of soy sauce 4 cl of water 500 ml of frying oil Wash, clean and dry the duck breast. Make diamond-shaped cuts every 1 cm on the skin side and moisten for about 20 minutes in a steamer. Remove and dry. Stir together the corn-starch, five-spice powder, soy sauce and water, and brush the duck breast with the mixture. Leave to dry for 20 minutes. Heat the oil in a large pot and roast the duck breast for 2-3 minutes until crispy. Then, drain the fat on kitchen paper. Serve with the garnish of your choice. Author: Fabus ChefTube: Your #1 destination for delicious and easy to follow recipes. Subscribe now and be inspired by our range of recipes to suit any occasion - http://bit.ly/1MbySIl
Views: 60994 ChefTube
Kendall's Roast Duck & Potatoes with Michael's Home Cooking
 
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I am making Kendall's wonderful recipe for Roast Duck with Potatoes. What a wonderful and easy way to cook a duck and delicious as well. Please go have a look at her channel and SUBSCRIBE to her *delicious* cooking! Here is a link to Kendall's Duck Video https://www.youtube.com/watch?v=FrR1nrbmLHg&t=2s Here is a link to HeadChefKendall Lawrence's Channel: https://www.youtube.com/channel/UCyoylsI6hiyb9OjhYZTkviQ Ingredients: One 4 to 5 pound duck 1 apple rough chop 1/2 onion rough chop 1 stick of celery rough chop salt/pepper to taste dried rosemary dried parsley 3 pounds Yukon Gold Potato chunks Dry the duck with paper towels and stuff it with your celery, onion and apple. I did not oil my duck, but I think you should. Salt and pepper your duck, then sprinkle with paprika. Bake your duck @ 400F for 60 minutes Remove your duck from baking dish and add your potatoes. Bake 375 for 30 minutes. Take out of oven and turn your potatoes over, then tent with aluminum foil and bake 375 for 30 more minutes. Allow to cool 10 minutes then serve. Thank you for watching! =========================================== Explore My Video Recipes https://www.youtube.com/c/MichaelsHomeCooking =========================================== Here is a list of my videos in categories: https://www.youtube.com/user/freitasex/playlists Join me on Facebook http://www.facebook.com/MichaelsHomeCooking Follow me on Pinterest: http://pinterest.com/michaelyoutube/ I usually upload a new video on Saturday mornings, if you subscribe you can keep up with my new videos. You can also set up email notifications when subscribing. Check out my other channel: =========================================== https://www.youtube.com/c/michaelscookingreviews =========================================== Music from: http://www.incompetech.com Song used: Brandenberg Concerto
Views: 59529 Michael's Home Cooking
Duck Fat French Fries
 
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Duck Fat French Fries. Part of the series: Cultured Carnivore. Food writer and fried food enthusiast Josh Ozersky makes the perfect twice-fried french fry: First blanched in duck fat, then finished off in hot oil for optimum crispiness. Read more: http://www.ehow.com/video_12119890_duck-fat-french-fries.html
Views: 12408 cookingguide
2 Michelin star chef Mauro Colagreco cooks duck with compote of plum
 
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Mauro Colagreco from two Michlein-starred Mirazur in the south of France creates a fantastic duck dish, the duck is served with a variety of different plums which are made into a compote and served with basil. The dish is inspired by the classic duck and orange recipe. read the full article here https://www.thestaffcanteen.com/Featured-Chef/mauro-colagreco-mirazur-two-stars-in-michelin-guide-france-cote-dazur Watch the world's best chefs for free today. Network, add and share images, recipes, jobs and so much more. DOWNLOAD TODAY! DOWNLOAD CHEF+ (IOS): https://itunes.apple.com/gb/app/chef-... DOWNLOAD CHEF+ (ANDROID): https://play.google.com/store/apps/de... The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, chefs recipes, images, chef networking, and packed with features from the world's best chefs.
Views: 54532 The Staff Canteen
DUCK MEAT BURGER & TRUFFLE CHIPS - GRILLED DUCK - HAND CUT FRIES - LONDON STREET FOOD
 
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London Street Food. The Duck Meat Burger. French Cuisine FRENECHIE Seen in brick lane market (every Sunday) Highly recommended. Duck burger - Duck confit - Toasted brioche - Onion chutney - Rocket - Mustard Cheese options; - Blue cheese & truffle honey - Smoked cheddar - Goat cheese & truffle honey Hand cut chips fried in duck fat, served with truffle mayonnaise
Views: 75746 Walking Around London
Duck Confit
 
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This timeless and ingenious method of curing, cooking and storing duck has hundreds if not thousands of tasty applications in the world of cooking.  "Confit" which refers to "preserving" in France, originated in France and has endured two centuries of cooks without being improved upon.  Most common uses include whole duck leg served warm or hot, deboned or not deboned duck meat served on salads, pastas, cassoulet, with foie gras and even makes great tacos or sandwiches.  This is a "must video" for any serious cook.
Views: 57649 TheSeasonedCook
The Duck Meat Wrap with Caramel Onions. London Street Food. French Cuisine
 
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Seen in Camden Lock Market, London
Views: 92860 settime2588
The Chef's Kitchen - Duck a  la Presse
 
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Chef Olivier Desaintmartin makes a Normandy duck in the traditional French method, as can be found at his restaurant, Zinc, in Philadelphia. For Recipes from the NATION’S TOP CHEFS visit: https://chefskitchen.tv/ Like The Chef’s Kitchen on Facebook: https://www.facebook.com/TheChefsKitchen
Views: 12082 The Chef's Kitchen
Emeril Green Recipes- Duck Soup
 
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Soup! great for a cold day or any day. Check out Emeril's recipe for delicious hot and sour duck soup.
Views: 8351 PlanetGreenTV
Cooking Wild Duck Curry || Full Duck Processing And Cooking Villgae Style || Duck Curry Recipes 2017
 
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How To Cook Wild Duck || Full Duck Processing And Cooking Villgae Style || Duck Curry Recipes 2017 Duck is used in a variety of dishes around the world, most of which involve roasting for at least part of the cooking process to aid in crisping the skin. Notable duck dishes include: Bebek Betutu – a famous traditional dish from Bali, Indonesia. The duck is first seasoned with pungent roots and various herbs, wrapped with banana leaves, and roasted. Chicken is also used to prepare Betutu. Confit – duck legs that have been cured (partly or fully) in salt, then marinated and poached in duck fat, typically with garlic and other herbs. The French word confit means "preserved", and the French name for duck confit is "confit de canard". Czernina – a sweet and sour Polish soup made of duck blood and clear poultry broth. It was once considered a symbol of Polish culture until the 19th century, customarily served to young men and is even featured as a plot device in a famous epic poem called Pan Tadeusz. Duck à l'orange – a classic French dish in which the duck is roasted and served with an orange sauce. Foie gras – a specially fattened and rich liver, or a pâté made from the liver, sometimes taken from a duck but usually from a goose. Long Island roast duckling – this is a whole roasted bird, sometimes brined previously. When done properly, most of the fat melts off during the cooking process, leaving a crispy skin and well-done meat. Some restaurants on Long Island serve this dish with a cherry sauce. Oritang – a variety of guk, Korean soup made with duck and various vegetables. Peking duck – a famous Chinese dish originating from Beijing, prepared since the Ming Dynasty era. It is prized for the thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, and eaten with pancakes, scallions, and hoisin sauce or sweet bean sauce. Pressed duck – a complex dish originally from Rouen, France. Turducken: an American dish that comprises a turkey, stuffed with a duck, which is in turn stuffed with a chicken. Zhangcha duck – a quintessential dish of Sichuan cuisine. It is first prepared by smoking a marinated duck over tea leaves and twigs of the camphor plant, then steamed, and finally deep fried for a crisp finish. Also called tea-smoked duck. One species of freshwater duck, the mallard, has been domesticated and is a common livestock bird in many cultures. Duck is eaten in various cuisines around the world. Duck meat is derived primarily from the breasts and legs of ducks. The meat of the legs is darker and somewhat fattier than the meat of the breasts, although the breast meat is darker than the breast meat of a chicken or a turkey. Being waterfowl, ducks have a layer of heat-insulating subcutaneous fat between the skin and the meat. De-boned duck breast can be grilled like steak, usually leaving the skin and fat on. Internal organs such as heart and kidneys may also be eaten; the liver in particular is often used as a substitute for goose liver in foie gras. Duck is particularly predominant in the Chinese cuisine — a popular dish is Peking duck, which is made from the Pekin duck. Duck meat is commonly eaten with scallions, cucumbers and hoisin sauce wrapped in a tortilla-like pancake made of flour and water or a soft, risen bun known as gebao (割包). The Pekin duck is also the most common duck meat consumed in the United States, and according to the USDA, nearly 26 million ducks were eaten in the U.S. in 2004.citation needed Because most commercially raised Pekins come from Long Island, New York, Pekins are also sometimes called "Long Island" ducks, despite being of Chinese origin. Some specialty breeds have become more popular in recent years, notably the Muscovy duck, and the mulard duck (a sterile hybrid of Pekins and Muscovies). Unlike most other domesticated ducks, Muscovy ducks are not descended from mallards Please subscribe and support my channel facebook - https://www.facebook.com/tribalfood87/app/212104595551052/ Google plus - https://plus.google.com/u/0/b/109689627930857950378/109689627930857950378/posts Twitter - https://twitter.com/foodieee4 Youtube - https://www.youtube.com/channel/UCkFewXBk_F64tJUt9xcqOUw
Views: 21582 Village Food Village
$2 Peking Duck Vs. $340 Peking Duck
 
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Views: 6773032 BuzzFeedVideo
French Duck pate: les rillettes.
 
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Making a simple duck pate using the wood burner stove A pate called Rillettes in French If you like the video please subscribe.
Views: 343 Home cuisine
Duck in France!
 
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This is my video of a duck in france. it's quacking made me happy!
Views: 760 zehrs