Самая большая кухня в мире
Выберите язык
Русский
English
Español
日本語
Italiano
Языковые настройки
Зарегистрироваться
Войти
Главная
Рецепты
Пользователи
Подборки и руководства
Группы
Мои страницы
Recipe box
News
Add Recipe
Braised Dijon Duck
by
Nick Roche
Текущий рейтинг: 0
1
2
3
4
5
6
7
8
9
10
click to rate
0 голосов
| 311 визитов
0 отзывов
|
0 комментариев
Pin It
Add to Recipe Box
Print Recipe
You might also like
Braised Duck With Potatoes
Рецепт
Reviews/Comments
Close this frame
Комментарии
Leave a review or comment
Please
Войти
or
Регистрация
to leave a review or comment
Leave a review
Please enter a review text
Текущий рейтинг: 0
cancel rating
Этот рецепт был приготовлен/опробован мной!
Add to my Recipe Box
Этот отзыв содержит вариации рецепта (например, использует меньше соли)
или
Закрыть
Похожие рецепты
Braised Duck With Potatoes
DUCK WELLINGTON
Braised Duck With Apples
Braised Duck Legs With Dried Orange And Almonds
Braised Duckling In Mole Poblano
© 2025 CookEatShare
О проекте
|
Обратная связь
|
Блог
Правила использования
%20to%20serve%204%20people.%20Accompanied%20by%20baby%20French%20Haricots%20Verts%20and%20small%20sauteed%20Yukon%20Golds%20and%20you%20will%20have%20an%20entree%20that%20is%20fit%20for%20any%20holiday%20or%20special%20occasion.%20The%20following%20ingredients%20should%20be%20on%20your%20shopping%20list:%3C/p%3E%3Cp%3EWith%20the%20whole%20duck%20before%20you,%20it's%20time%20to%20cut%20it%20up%20so%20that%20you%20have%204%20main%20parts,%202%20breasts%20and%202%20thigh%20and%20leg%20combinations.%20the%20remainder%20of%20the%20parts%20will%20be%20used%20to%20create%20your%20stock.%20Most%20packages%20of%20whole%20duck%20will%20come%20with%20the%20neck,%20heart,%20and%20liver.%20All%20these%20parts%20will%20also%20be%20used%20for%20your%20stock.%3C/p%3E%3Cp%3EBegin%20by%20laying%20the%20duck%20breast%20side%20up%20on%20a%20cutting%20board.%20With%20a%20sharp%20knife,%20begin%20by%20separating%20each%20thigh%20from%20the%20body.%20Cut%20along%20the%20side%20until%20you%20reach%20the%20bone/joint%20connection%20to%20the%20chest%20and%20with%20your%20hands,%20push%20back%20until%20you%20see%20the%20joint.%20With%20your%20knife,%20cut%20between%20the%20two%20joints%20and%20separate%20the%20thigh.%20Cut%20away%20any%20excess%20skin%20that%20hangs%20from%20the%20thigh%20and%20leg%20and%20set%20aside.%20Repeat%20the%20process%20for%20the%20other%20thigh/leg%20combination.%20Important,%20do%20not%20separate%20the%20leg%20and%20thigh%20as%20you%20want%20those%20to%20remain%20as%20one%20piece.%3C/p%3E%3Cp%3ENext,%20with%20your%20knife,%20cut%20along%20the%20breast%20bone%20that%20separates%20each%20breast.%20Cut%20straight%20through.%20Spread%20the%20chest%20open%20and%20cut%20through%20the%20ribs%20as%20close%20as%20you%20can%20to%20the%20back%20bone.%20You%20now%20have%20two%20breasts%20separated.%20Do%20NOT%20debone%20the%20breast,%20but%20make%20sure%20again%20that%20excess%20skin%20that%20hangs%20out%20is%20cut%20and%20set%20aside.%3C/p%3E%3Cp%3ESet%20the%204%20pieces%20on%20a%20cutting%20board%20and%20pat%20dry.%20Sprinkle%20a%20bit%20of%20garlic%20powder%20on%20both%20sides%20of%20each%20piece.%3C/p%3E%3Cp%3EGather%20together%20all%20the%20unused%20parts%20-%20neck,%20excess%20fat,%20backbone,%20liver,%20and%20heart.%20Heat%20a%20large%20frying%20pan%20over%20medium%20high%20heat.%20Be%20sure%20to%20spray%20it%20with%20a%20bit%20of%20cooking%20spray,%20but%20don't%20add%20any%20oil%20or%20butter%20to%20the%20pan.%20The%20duck%20parts%20will%20produce%20plenty%20of%20that.%20When%20pan%20is%20heated,%20add%20all%20the%20unused%20parts%20and%20saute%20for%20about%2015%20minutes%20until%20nicely%20browned%20on%20all%20sides.%20Be%20sure%20to%20flip%20the%20pieces%20every%205%20minutes%20and%20to%20watch%20so%20that%20bottom%20of%20pan%20doesn't%20burn.%3C/p%3E%3Cp%3EOnce%20browned,%20remove%20pieces%20from%20the%20pan%20and%20pour%20the%20duck%20fat%20into%20a%20heat%20resistant%20bowl.%20Set%20aside.%20De%20glaze%20the%20pan%20with%20a%20cup%20of%20chicken%20stock.%20Add%20another%20half%20cup%20and%20reduce%20heat%20to%20low%20and%20return%20the%20pieces%20to%20the%20pan.%20Cover%20and%20allow%20to%20simmer%20for%20about%2020%20minutes.%3C/p%3E%3Cp%3ENow%20prepare%20for%20sauteing%20the%20breasts,%20thighs,%20and%20legs.%20You%20probably%20are%20wondering%20about%20the%20wings,%20still%20attached%20to%20the%20breast.%20Well,%20go%20ahead%20and%20cut%20the%20tips%20off%20to%20the%20first%20joint%20and%20discard.%20The%20other%20two%20parts%20of%20the%20wing%20can%20stay%20attached%20to%20the%20breast.%20Or%20you%20can%20completely%20separate%20the%20wing%20from%20the%20breast%20and%20prepare%20along%20with%20the%20other%20parts.%20Gather%20another%20large%20frying%20pan%20and%20spray%20it%20with%20cooking%20spray%20and%20add%20a%20few%20tablespoons%20of%20the%20duck%20fat%20you%20had%20set%20aside.%20Heat%20the%20pan%20over%20medium%20high%20heat%20and%20add%20the%20breasts,%20thighs,%20legs,%20and%20wings%20skin%20side%20down%20to%20the%20pan.%20Saute%20until%20skin%20is%20golden%20brown,%20usually%20about%207%20minutes%20or%20so,%20just%20keep%20an%20eye%20on%20it.%20Turn%20pieces%20over%20and%20continue%20to%20saute%20for%20another%205%20to%207%20minutes.%3C/p%3E%3Cp%3EWhen%20all%20sides%20are%20golden%20brown,%20remove%20all%20from%20the%20pan%20and%20pour%20excess%20duck%20fat%20into%20a%20heat%20resistant%20bowl.%20De%20glaze%20the%20pan%20with%20the%20white%20wine%20and%20the%20remainder%20of%20the%20chicken%20stock.%20Add%20the%20onions%20and%20garlic,%20along%20with%20the%20white%20pepper.%20Now,%20remove%20the%20pieces%20from%20the%20OTHER%20pan%20and%20pour%20the%20stock%20into%20the%20second%20pan.%20Stir%20well%20and%20then%20add%20the%20breasts,%20thighs,%20legs,%20and%20wings%20back%20in.%20Turn%20them%20several%20times%20to%20coat%20all%20sides.%20Reduce%20heat%20to%20just%20above%20low,%20cover,%20and%20braise%20for%20about%2090%20minutes%20or%20until%20the%20meat%20is%20tender.%20About%20every%2015%20minutes,%20turn%20the%20pieces%20over.%3C/p%3E%3Cp%3EWhen%20meat%20is%20ready%20and%20tender,%20remove%20them%20from%20the%20pan%20onto%20a%20waiting%20plate.%20Bring%20the%20heat%20back%20up%20to%20medium.%20In%20a%20glass,%20add%20the%20cornstarch%20and%20water%20together%20and%20stir%20until%20cornstarch%20is%20well%20diluted.%20Set%20aside.%20Lower%20temperature%20as%20soon%20as%20a%20slow%20boil%20returns.%20Now%20add%20the%20Dijon%20mustard%20to%20the%20pan%20and%20stir%20until%20mustard%20is%20well%20blended.%20Slowly%20add%20the%20cornstarch%20and%20water%20to%20the%20stock%20and%20stir.%20Watch%20as%20the%20stock%20begins%20to%20thicken.%20When%20it%20thickens%20to%20the%20point%20that%20it%20can%20coat%20a%20soup%20spoon,%20the%20sauce%20is%20perfect.%3C/p%3E%3Cp%3ERemove%20the%20pan%20from%20the%20heat%20and%20add%20your%20butter.%20Stir%20until%20butter%20is%20well%20melted%20into%20the%20sauce.%20Now%20taste%20for%20proper%20flavor.%20Add%20some%20of%20the%20salt%20as%20needed.%20To%20serve,%20place%20a%20serving%20portion%20of%20the%20duck%20on%20a%20plate%20and%20spoon%20some%20of%20the%20sauce%20over.%20You%20may%20sprinkle%20a%20bit%20of%20fresh%20chopped%20parsley%20over%20the%20portion%20as%20a%20final%20step%20if%20you%20want.%20Be%20sure%20to%20serve%20hot%20with%20your%20choice%20of%20side%20dishes.%20Enjoy!!%3C/p%3E){kind=link}