CookEatShare также доступен на языке:
English
Закрыть
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 Pearl Onions, Cinnamon And Amarone
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 Pearl Onions, Cinnamon And Amarone
Braised Duckling In Mole Poblano
Boned, Braised Duck
Braised Duck Legs
Duck Confit Salad With Roasted Shallot Dijon Vinaigrette
© 2024 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}