Alton Brown Duck Recipes

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MIGHTY DUCK WITH POTATOES



Mighty Duck with Potatoes image

Provided by Alton Brown

Categories     main-dish

Time 3h35m

Yield 2 to 4 servings

Number Of Ingredients 13

One 12-ounce can orange juice concentrate
15 whole black peppercorns
4 cloves garlic, smashed
1 bunch fresh thyme
1/2 cup kosher salt, plus additional for seasoning
One 5 1/2- to 6-pound frozen Long Island duck, thawed
1/4 cup Grade A maple syrup
2 teaspoons red pepper flakes
1 pound Red Bliss potatoes, quartered
Freshly ground black pepper
2 shallots, minced
2 handfuls shredded chard
Dash sherry or balsamic vinegar

Steps:

  • Combine 10 ounces of the orange juice concentrate with 1 can of warm water in a bowl (reserve the remaining concentrate for the glaze).
  • Combine the orange juice, peppercorns, garlic cloves, thyme and 1/2 cup salt in a plastic container with a lid. Place the lid on the container and shake to dissolve the salt.
  • Remove the pop-up thermometer, liver, gizzards and heart from the duck. Cut off the wing tips.
  • Using kitchen shears, locate the spine at the base of the neck. Cut up the line of the backbone towards the neck cavity. Turn the duck and cut straight towards the rear cavity. Remove the backbone.
  • Turn the duck over and cut straight down the middle of the breastbone, leaving 2 equal duck halves. To separate the legs from the breast, flip your halves over so the flesh side is facing up at you. Using the knife, make a crescent-shape cut between the leg and the breast.
  • Line the inside of a plastic lexan or a pot with a zip-top bag. Place the duck quarters inside the
  • bag and pour the brine over the duck. Seal the bag, ensuring that all the air is removed. Brine the duck for 2 to 2 1/2 hours in the refrigerator.
  • Bring 1 1/2 inches to 2 inches water to a boil in a large pot. Place a colander into the pot and line the sides of the colander with the duck. Do not stack the duck quarters on each other. Cover and turn the heat to medium-low. Steam the duck for 15 minutes.
  • Preheat the oven to 400 degrees F. Place a large cast-iron skillet in the oven to preheat on the center rack.
  • Carefully remove the steamed duck (do not throw out the water) and lay it on a cutting board. Lay your knife flat against the skin and make 3 marks in one direction and then in the other, making an X. Make sure that you are cutting through the skin and not the meat. Score all pieces.
  • Remove the skillet from the oven, add just the legs skin-side down and cook for 10 minutes.
  • Remove the skillet from the oven and add the breasts skin-side down and cook 7 minutes more.
  • Combine the maple syrup, red pepper flakes, remaining orange juice concentrate and a pinch of salt in a small saucepan and bring to a simmer over medium-high heat until the sauce just generously coats the back of a spoon, 3 to 5 minutes.
  • Remove the skillet from the oven, flip the duck pieces over, brush with the glaze and return the
  • skillet to the oven to brown the skin until crisp and a deep mahogany brown, 3 to 5 minutes more, or until the legs are 160 degrees F and the breasts register 140 degrees F. Remove the duck from the skillet to a wire rack set inside a baking sheet and loosely tent with foil.
  • Meanwhile, steam the potatoes in the same water that you steamed the duck over medium heat until they slide off a paring knife when stabbed, 3 to 5 minutes. Drain the potatoes.
  • Remove and save 1 tablespoon of the fat from the skillet. Heat the skillet on medium-high heat and add the potatoes. Cook, undisturbed, until golden brown, about 3 minutes. Then flip the potatoes and cook 3 to 5 minutes more.
  • Drain the potatoes on a paper towel-lined plate and season with salt and pepper.
  • Add the tablespoon reserved duck fat back into the skillet and heat on medium heat. Add the shallots and saute until translucent, about 2 minutes. Toss in the chard and cook until it just barely wilts. Season with the vinegar.
  • Slice the duck breast thinly on the bias. Serve the duck with the sauteed chard and duck fat fried potatoes. Spoon over additional glaze, if desired.

ROAST DUCK WITH OYSTER DRESSING



Roast Duck with Oyster Dressing image

Provided by Alton Brown

Categories     main-dish

Time P3DT16h

Yield 4 servings

Number Of Ingredients 13

5 to 5 1/2 pound Peking duck, giblets removed
3 teaspoons kosher salt per pound of duck, approximately 1/3 cup
1/4 cup duck fat
1 1/2 cups chopped onions
1 cup chopped celery
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound stale cornbread, crumbled
5 ounces oyster crackers, crumbled
1 1/2 teaspoons dried thyme
1 teaspoon dried sage
2 eggs, lightly beaten
1 pint small oysters with their liquor

Steps:

  • Put the duck, breast side down, on a cutting board and using kitchen shears, cut up 1 side of the spine, starting at the tail or pope's nose, all the way to the top. Turn the bird around and cut back down the other side of the spine, being careful not to cut into the thigh. Press down on the bird to flatten and make a shallow cut through the breastbone to further flatten the duck. Remove the neck flap and any extra pockets of fat. Turn the duck over, breast side up, and make a long slash in the skin and fat of each breast, making sure not to puncture the meat.
  • Sprinkle both sides of the duck with the kosher salt and lay the duck, breast side up, on top of a broiler pan. Line the bottom of the pan with paper towels. Put the duck, uncovered, on the bottom shelf of the refrigerator for 3 to 4 days or until the skin is dry and reaches a near parchment consistency.
  • Preheat the oven to 350 degrees F.
  • If there is still salt visible, brush it off. Remove the paper towels from the bottom of the pan. Put the pan in the middle of the oven and roast for 30 minutes. Rotate the pan 180 degrees and continue to cook until the thigh reaches an internal temperature of 180 degrees F on an instant-read thermometer, about 30 more minutes.
  • Remove the duck from the oven and increase the heat to 450 degrees F. Once the oven has come to temperature, return the duck to the oven and roast until the skin is golden brown and crispy, about 10 minutes.
  • Remove the top of the broiler pan, with the duck still on it, and put it on a sheet pan to rest. Pour off the duck fat from the bottom of the pan, measure 1/4 cup, and reserve the rest for another use.
  • Decrease the oven heat to 350 degrees F.
  • Put the broiler pan on the stove over medium heat and add the 1/4 cup of the fat. Add the onions, celery, salt, and pepper. Cook, stirring frequently, until the onions and celery are translucent, approximately 10 minutes.
  • Meanwhile, combine the cornbread, oyster crackers, thyme, sage, eggs, oysters and their liquor in a large mixing bowl and use your hands to mix well, breaking up the oysters as you go. Add the onion and celery mixture to the bowl and stir to combine. Transfer the dressing back into the broiler pan and spread evenly. Put the dressing on the middle rack of the oven and bake until golden brown and crisp around the edges, about 30 to 35 minutes. Transfer the duck to a serving platter and serve with the dressing.

ROAST DUCK WITH OYSTER DRESSING



Roast Duck with Oyster Dressing image

Provided by Alton Brown

Categories     main-dish

Time P4DT3h

Yield 4 servings

Number Of Ingredients 13

5 to 5 1/2 pound Pekin duck, giblets removed
3 teaspoons kosher salt per pound of duck, approximately 1/3 cup
1/4 cup duck fat
1 1/2 cups chopped onions
1 cup chopped celery
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound stale cornbread, crumbled
5 ounces oyster crackers, crumbled
1 1/2 teaspoons dried thyme
1 teaspoon dried sage
2 eggs, lightly beaten
1 pint small oysters with their liquor

Steps:

  • Put the duck, breast side down, on a cutting board and using kitchen shears, cut up 1 side of the spine, starting at the tail or pope's nose, all the way to the top. Turn the bird around and cut back down the other side of the spine, being careful not to cut into the thigh. Press down on the bird to flatten and make a shallow cut through the breastbone to further flatten the duck. Remove the neck flap and any extra pockets of fat. Turn the duck over, breast side up, and make a long slash in the skin and fat of each breast, making sure not to puncture the meat.
  • Sprinkle both sides of the duck with the kosher salt and lay the duck, breast side up, on top of a broiler pan. Line the bottom of the pan with paper towels. Put the duck, uncovered, on the bottom shelf of the refrigerator for 3 to 4 days or until the skin is dry and reaches a near parchment consistency.
  • Preheat the oven to 350 degrees F.
  • If there is still salt visible, brush it off. Remove the paper towels from the bottom of the pan. Put the pan in the middle of the oven and roast for 30 minutes. Rotate the pan 180 degrees and continue to cook until the thigh reaches an internal temperature of 180 degrees F on an instant-read thermometer, about 30 more minutes.
  • Remove the duck from the oven and increase the heat to 450 degrees F. Once the oven has come to temperature, return the duck to the oven and roast until the skin is golden brown and crispy, about 10 minutes.
  • Remove the top of the broiler pan, with the duck still on it, and put it on a sheet pan to rest. Pour off the duck fat from the bottom of the pan, measure 1/4 cup, and reserve the rest for another use.
  • Decrease the oven heat to 350 degrees F.
  • Put the broiler pan on the stove over medium heat and add the 1/4 cup of the fat. Add the onions, celery, salt, and pepper. Cook, stirring frequently, until the onions and celery are translucent, approximately 10 minutes.
  • Meanwhile, combine the cornbread, oyster crackers, thyme, sage, eggs, oysters and their liquor in a large mixing bowl and use your hands to mix well, breaking up the oysters as you go. Add the onion and celery mixture to the bowl and stir to combine. Transfer the dressing back into the broiler pan and spread evenly. Put the dressing on the middle rack of the oven and bake until golden brown and crisp around the edges, about 30 to 35 minutes. Transfer the duck to a serving platter and serve with the dressing.

MIGHTY DUCK



Mighty Duck image

Now this is how you cook duck: A tangy brine keeps this duck extra moist, while the reverse-sear method ensures a crispy, golden brown skin you'll want to munch on for days ... if it lasts that long. There are three goals here: Enhance flavor, render out excess fat, and then crisp the skin. It looks like a lot steps, but they're all pretty easy. Just trust me. This recipe first appeared in Season 3 of Good Eats.

Provided by Level Agency

Categories     Mains

Time 3h55m

Number Of Ingredients 9

1/2 cup kosher salt
1 pint pineapple-orange juice
15 whole black peppercorns
1 sprig fresh thyme
4 cloves garlic, smashed
1 (5 1/2- to 6-pound) Long Island Duck, thawed if frozen
2 ounces shredded chard or kale
2 shallots, minced
Dash sherry or balsamic vinegar

Steps:

  • Combine the salt, pineapple-orange juice, peppercorns, thyme, and garlic in a plastic container with a lid. Place the lid on the container and shake to dissolve the salt.
  • Remove the pop-up thermometer, liver, gizzards, and heart from the duck. Cut off the wings with a knife or kitchen shears.
  • Using kitchen shears, locate the spine at the base of the neck. Cut up the line of the backbone towards the neck cavity. Turn the duck and cut straight towards the rear cavity. Remove the backbone and reserve for another use, like stock.
  • Turn the duck over and cut straight down the middle of the breastbone, leaving 2 equal duck halves. To separate the legs from the breast, flip your halves over so the flesh side is facing up. Using a knife, make a crescent shape cut between the leg and the breast. Lay your knife flat against the skin and make 3 marks in one direction and then in the other, making an X. Make sure that you are cutting through just the skin and not the meat.
  • Line the inside of a food-safe plastic container or pot with a zip-top bag. Place the duck quarters inside the bag, and pour the brine over the duck. Seal the bag, removing as much air as possible. Brine the duck for 2 to 2 1/2 hours in the refrigerator.
  • When ready to cook, place a 12-inch cast iron skillet in the oven and heat oven to 475ºF. Meanwhile, bring 1 1/2 to 2 inches of water to a boil in a large pot. Place a colander into the pot and line the sides of the colander with the duck. Do not stack the duck quarters on each other. Cover and turn the heat to medium low. Steam the duck for 45 minutes to render out some of the fat.
  • Remove the duck pieces from the steamer (Save the water for another use, like cooking potatoes.) and place the legs, skin-side down, into the hot skillet. Return the skillet to the hot oven immediately and roast the leg quarters for 10 minutes. Add the breasts, skin-side down, and cook until the duck takes on a deep mahogany color and the skin is very crisp, about 7 more minutes.
  • Remove the duck from the skillet and rest under foil. Add the chard and the shallots to the skillet. Toss the chard in the fat until it barely wilts. Season with the sherry or balsamic vinegar.
  • Serve the duck with the chard.

MIGHTY DUCK



Mighty Duck image

Provided by Alton Brown

Yield 2 to 4 servings

Number Of Ingredients 9

1/2 cup kosher salt
1 pint pineapple orange juice
15 whole black peppercorns
1 bunch fresh thyme
4 cloves garlic, smashed
1 (5 1/2 to 6 pound) frozen Long Island Duck, thawed
2 handfuls shredded chard
2 shallots, minced
Dash sherry or balsamic vinegar

Steps:

  • Combine all brine ingredients in a plastic container with a lid. Place the lid on the container and shake to dissolve the salt.
  • Remove the pop-up thermometer, liver, gizzards, and heart. Cut off the wings.
  • Using kitchen shears, locate the spine at the base of the neck. Cut up the line of the backbone towards the neck cavity. Turn the duck and cut straight towards the rear cavity. Remove the backbone.
  • Turn the duck over and cut straight down the middle of the breast bone, leaving 2 equal duck halves. To separate the legs from the breast, flip your halves over so the flesh side is facing up at you. Using a knife, make a crescent shape cut between the leg and the breast. Lay your knife flat against the skin and make 3 marks in one direction and then in the other, making an X. Make sure that you are cutting through the skin and not the meat.
  • Line the inside of a plastic lexan or a pot with a zip-top bag. Place the duck quarters inside the bag, and pour the brine over the duck. Seal the bag, ensuring that all air is removed from the bag. Brine the duck for 2 to 2 1/2 hours in the refrigerator.
  • Bring 1 1/2 inches to 2 inches of water to a boil in a large pot. Place a colander into the pot and line the sides of the colander with the duck. Do not stack the duck quarters on each other. Cover and turn the heat to medium low. Steam the duck for 45 minutes. Set oven to 475 degrees F. Place a large cast iron skillet into the oven.
  • Remove duck pieces from steamer and place legs, skin side down, into the hot skillet. Place the skillet into the hot oven immediately and cook the leg quarters for 10 minutes. Add the breasts, skin side down, and cook for 7 more minutes or until the duck takes on a deep mahogany color and the skin is very crisp.
  • Remove the duck from the skillet and rest under foil. Add the chard and the shallots to the skillet. Toss the chard in the fat until it barely wilts. Season with the sherry or balsamic vinegar.
  • Serve the duck with the chard.

DUCK CONFIT HASH



Duck Confit Hash image

Hash has never been so decadent. Pieces of duck confit, tender vegetables, and golden-brown potatoes meld with a lavish drizzle of heavy cream and Madeira to create a breakfast centerpiece.

Yield Makes 6 (main course) servings

Number Of Ingredients 9

3 (6-oz) confit duck legs
1 large onion, chopped (2 cups)
3/4 lb carrots (3 large) cut into 1/3-inch dice
1 1/2 lb yellow-fleshed potatoes such as Yukon Gold (3 large), peeled and cut into 1/3-inch dice
1 1/4 teaspoons salt
3/4 teaspoon black pepper
3/4 cup heavy cream
1/4 cup Madeira
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Cook duck legs, skin sides down, in a 12-inch cast-iron or heavy nonstick skillet over moderate heat, turning over once, until skin is golden and some of fat is rendered, about 8 minutes total. Transfer duck to a cutting board, reserving fat in skillet. When duck legs are cool enough to handle, remove skin with any visible fat, then chop skin and fat into 1/2-inch pieces and return to skillet (reserve meat). Cook over moderate heat, stirring occasionally and pressing down on larger pieces, until fat is rendered and skin is deep golden and crisp all over, about 5 minutes. Remove skin with a slotted spoon and drain on paper towels.
  • Pour off all but 3 tablespoons fat from skillet, then add onion and cook over moderate heat, stirring occasionally, until golden brown, about 15 minutes. Add carrots, potatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until vegetables are browned, 20 to 30 minutes.
  • Meanwhile, coarsely shred duck meat, discarding bones and any gristle.
  • Stir duck into vegetables along with cream, Madeira, parsley, fried duck skin, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper, and stir until combined. Reduce heat to moderately low, then smooth top of mixture and cook, undisturbed, until bottom of hash is golden when lifted with a spatula, 4 to 8 minutes.

ROASTED DUCK



Roasted Duck image

I made this last year out of the blue, and my whole family enjoyed it. We had never had duck before, and it was a nice exchange for the traditional turkey. We served it with all the usual side dishes.

Provided by Rhonda Brock Fuller

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 2h10m

Yield 4

Number Of Ingredients 5

2 teaspoons salt
2 teaspoons paprika
1 teaspoon black pepper
1 (5 pound) whole duck
½ cup melted butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
  • Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.

Nutrition Facts : Calories 624.9 calories, Carbohydrate 1 g, Cholesterol 280 mg, Fat 45.1 g, Fiber 0.6 g, Protein 51.8 g, SaturatedFat 20.3 g, Sodium 1538.1 mg, Sugar 0.1 g

ALTON BROWN DUCK RECIPE



Alton Brown Duck Recipe image

Provided by marlabeth19

Number Of Ingredients 6

1/2 cup kosher salt
1 pint pineapple orange juice
15 whole black peppercorns
1 bunch fresh thyme
4 cloves garlic, smashed
1 (5 1/2 to 6 pound) frozen Long Island Duck, thawed

Steps:

  • Combine all brine ingredients in a plastic container with a lid. Place the lid on the container and shake to dissolve the salt. Remove the pop-up thermometer, liver, gizzards, and heart. Cut off the wings. Using kitchen shears, locate the spine at the base of the neck. Cut up the line of the backbone towards the neck cavity. Turn the duck and cut straight towards the rear cavity. Remove the backbone. Turn the duck over and cut straight down the middle of the breast bone, leaving 2 equal duck halves. To separate the legs from the breast, flip your halves over so the flesh side is facing up at you. Using a knife, make a crescent shape cut between the leg and the breast. Lay your knife flat against the skin and make 3 marks in one direction and then in the other, making an X. Make sure that you are cutting through the skin and not the meat. Line the inside of a plastic lexan or a pot with a zip-top bag. Place the duck quarters inside the bag, and pour the brine over the duck. Seal the bag, ensuring that all air is removed from the bag. Brine the duck for 2 to 2 1/2 hours in the refrigerator. Bring 1 1/2 inches to 2 inches of water to a boil in a large pot. Place a colander into the pot and line the sides of the colander with the duck. Do not stack the duck quarters on each other. Cover and turn the heat to medium low. Steam the duck for 45 minutes. Set oven to 475 degrees F. Place a large cast iron skillet into the oven. Remove duck pieces from steamer and place legs, skin side down, into the hot skillet. Place the skillet into the hot oven immediately and cook the leg quarters for 10 minutes. Add the breasts, skin side down, and cook for 7 more minutes or until the duck takes on a deep mahogany color and the skin is very crisp.

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  • Put the duck, breast-side down, on a cutting board and using kitchen shears, cut up one side of the spine, starting at the tail or pope's nose, all the way to the top. Turn the bird around and cut back down the other side of the spine, being careful not to cut into the thigh. Press down on the bird to flatten and make a shallow cut through the breastbone to further flatten the duck. Remove the neck flap and any extra pockets of fat. Turn the duck over, breast-side up, and make a long slash in the skin and fat of each breast, making sure not to puncture the meat.
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  • Combine 10 ounces of the orange juice concentrate with 1 can of warm water in a bowl — reserve the remaining concentrate for the glaze.
  • Combine the orange juice, peppercorns, garlic cloves, thyme, and 1/2 cup salt in a plastic container with a lid. Place the lid on the container and shake to dissolve the salt.
  • Remove the pop-up thermometer, liver, gizzards, and heart from the duck. Cut off the wing tips. Using kitchen shears, locate the spine at the base of the neck. Cut up the line of the backbone towards the neck cavity. Turn the duck and cut straight towards the rear cavity. Remove the backbone. Turn the duck over and cut straight down the middle of the breastbone, leaving 2 equal duck halves. To separate the legs from the breast, flip your halves over so the flesh side is facing up at you. Using a knife, make a crescent-shape cut between the leg and the breast.
  • Line the inside of a large plastic container or a pot with a zip-top bag. Place the duck quarters inside the bag and pour the brine over the duck. Seal the bag, ensuring that all the air is removed. Brine the duck for 2 to 2 1/2 hours in the refrigerator.


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From altonbrown.com


ALTON BROWN DISHES ON HIS CHRISTMAS DINNER AND HOW TO ROAST A …
2015-12-18 This will ensure the goose’s skin crisps and that you don’t end up with oily meat. I prefer a hybrid steam-roast method for goose: Start in a hot oven, say 475 degrees, with about a cup of water in the roasting pan and roast for 45 minutes. Pour off any remaining water (most of it should have cooked off) and continue to roast to desired ...
From thedailymeal.com


ALTON BROWN'S GENIUS HACK WILL HELP YOU MAKE THE FUDGIEST
2022-04-07 Typically, brownies bake at around 350 degrees for 25-35 minutes, but Brown's version goes like this: Bake at 300 degrees F for 15 minutes, then remove the pan from the oven to cool for another 15 minutes. Put the brownies back in the 300 degree oven and bake until a cooking thermometer reads 195 degrees, or about 30 more minutes.
From allrecipes.com


BROWN DUCK STOCK RECIPE - SERIOUS EATS
2020-05-28 In large bowl, toss duck parts with oil until lightly coated on all sides. Then arrange in even layer on a rimmed baking sheet or in a roasting pan; don't clean out bowl. Roast, turning bones once or twice, until beginning to turn golden brown, about 30 minutes. Meanwhile, toss onion, carrot, and celery with oil in now-empty bowl until lightly ...
From seriouseats.com


GOOD EATS - SEASON 3 EPISODE 4: WHAT'S UP, DUCK? - METACRITIC
2000-11-01 Good Eats Season show reviews & Metacritic score: Watch as Alton proves to us Americans that Duck can be a regular dish. Recipes featured in this episode: Mighty Duck....
From metacritic.com


ALTON BROWN’S QUICK AND EASY DINNER RECIPES
2020-01-22 Oven Roasted Broccoli. Another way to add a kick to lacklustre broccoli is this flavourful solution, which adds panko breadcrumbs and grated Parmesan (or sharp cheddar, if you prefer) for a toasty, tasty vegetable side that’s sure to win rave reviews at the dinner table. Get the recipe. 9 / 12.
From foodnetwork.ca


EASTER HAM RECIPE ALTON BROWN : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


ROAST DUCK RECIPE ALTON BROWN
Roast Duck with Oyster Dressing Recipe Food network . Baste the duck, then pour off any excess fat. Roast duck recipe alton brown. 1/4 cup honey 1/4 cup molasses 3 tbls. Skillet to the oven to brown the skin until crisp and a deep mahogany brown, 3 to 5 minutes more, or until the legs are 160 degrees f and the breasts register 140 degrees f. Alternatively, grill the duck …
From recipeconcept.blogspot.com


ALTON BROWN IRON SKILLET STEAK : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


WHOLE DUCK RECIPES ALTON BROWN : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


ALTON BROWN ECLAIR RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


THANK YOU, ALTON BROWN: ROAST DUCK WITH OYSTER DRESSING, MMMM!
2012-05-28 After roasting the duck in the oven for an hour at 350 degrees and another 15 minutes at 450, I took it out and it looked beautiful, all golden brown. I laid it on a sheet pan to rest, and poured off the duck fat into a Pyrex cup, and was amazed that we got more than a cup of what Brown calls “culinary gold”. I used a quarter cup as the base for the oyster dressing, …
From dairyfreetraveler.com


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