Best 2 Chef Johns Orange Duck Recipes
**Savory and Aromatic: A Culinary Journey with Chef John's Orange Duck and Other Delightful Recipes**
Indulge in a tantalizing culinary adventure with Chef John's Orange Duck, a dish that captivates the senses with its harmonious blend of flavors and vibrant colors. This delectable dish features succulent duck meat infused with the sweet and tangy zest of oranges, creating a symphony of flavors that dance on the palate. Accompanied by a medley of aromatic herbs and spices, this dish promises an unforgettable dining experience.
Beyond the Orange Duck, this article presents a treasure trove of equally enticing recipes that will satisfy every palate. Embark on a culinary voyage with the classic Beef and Broccoli, a dish that showcases tender beef enveloped in a savory sauce, perfectly complemented by crisp and vibrant broccoli florets. For a taste of the Mediterranean, try your hand at the flavorful Chicken Souvlaki, where succulent chicken skewers are marinated in a delectable blend of herbs and spices, grilled to perfection and served with a refreshing tzatziki sauce.
If you're in the mood for a hearty and comforting meal, look no further than the One-Pot Cheeseburger Pasta. This dish combines the irresistible flavors of juicy ground beef, melted cheese, and tender pasta in a rich and satisfying sauce. And for a delightful vegetarian option, the Portobello Mushroom Burgers offer a meaty and umami-rich alternative, topped with a creamy avocado spread and served on toasted buns.
Whether you're a seasoned chef or a home cook seeking new culinary adventures, this collection of recipes promises to tantalize your taste buds and leave you craving more. So, gather your ingredients, prepare your kitchen, and embark on a culinary journey that will transport you to new realms of flavor and satisfaction.
DUCK RILLETTES
Duck rillettes is one of the most amazing culinary magic tricks of all time. Even though most of the spread is made up of fairly lean duck meat, by emulsifying it in a little butter, duck fat, and duck gelatin, you'll swear the final product has the fat content of the finest foie gras torchon. By the way, I miss foie gras torchon.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes
Time P1DT12h6m
Yield 3
Number Of Ingredients 17
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Line a 9x13 baking dish with 2 pieces of aluminum foil.
- Stir kosher salt, 2 teaspoons black pepper, and dried thyme together in a bowl. Mix garlic, ginger, orange zest strips, fresh thyme, and bay leaves together in another bowl.
- Season duck all over, inside and out, with about 2/3 of the kosher salt mixture. Fill duck cavity with garlic mixture.
- Place duck, breast-side up, into prepared baking dish and season with remaining salt mixture. Wrap duck tightly in aluminum foil.
- Roast in the preheated oven until meat pulls away from the bones, 5 to 6 hours. Cool duck with its accumulated juices, wrapped in aluminum foil, to room temperature. Chill in the refrigerator for 12 hours or overnight.
- Pick meat from bones and place in a bowl.
- Spoon all accumulated juices in the foil into a saucepan and place over medium-high heat. Cook until hot throughout; strain through a fine-mesh strainer into a bowl. Let fat and stock separate; transfer fat from the top to another bowl.
- Mash duck meat, 3 tablespoons duck fat, 2 tablespoons duck stock, butter, brandy, parsley, chives, Dijon mustard, cayenne pepper, salt, and ground black pepper together in a bowl with a wooden spoon; transfer to a sealable container, press down, and drizzle a little duck fat over the top. Sprinkle thyme leaves, black pepper, and orange zest over the top. Seal the container and refrigerate for the flavors to blend, 1 to 3 days.
Nutrition Facts : Calories 460.1 calories, Carbohydrate 9.5 g, Cholesterol 83.7 mg, Fat 40.9 g, Fiber 2.7 g, Protein 11.3 g, SaturatedFat 16 g, Sodium 3011.2 mg, Sugar 0.2 g
BOHEMIAN ORANGE CHICKEN
This Eastern European comfort food dish was inspired by two duck recipes: duck à l'Orange and a Bohemian-style roasted duck. The caraway-scented sweet and sour orange sauce works really well with chicken. Serve on top of traditional Czech bread dumplings alongside sautéed cabbage. Adapted from a recipe by Andrew Zimmern.
Provided by Chef John
Categories Baked Chicken Thighs
Time 1h55m
Yield 4
Number Of Ingredients 17
Steps:
- Generously season chicken thighs on both sides with 2 teaspoons kosher salt.
- Heat olive oil in a large cast iron skillet over high heat. Add chicken, skin-side down, to the hot oil and sear until skin is golden brown and releases from the bottom of the skillet, 4 to 5 minutes. Turn and sear on the other side for 3 to 4 minutes. Turn off the heat and remove chicken to a plate. Drain fat from the skillet and reserve for another use.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the skillet back on the stove. Add onion, a pinch of kosher salt, and sugar. Turn heat to medium-high; cook and stir until onion turns translucent and sugar starts to caramelize on the bottom, 3 to 4 minutes. Add garlic; cook and stir until fragrant, about 30 seconds, being careful not to burn.
- Add orange zest, orange juice, lemon juice, and chicken broth. Increase heat to high, and stir in cinnamon, cayenne, and black pepper. Stir occasionally and bring to a boil. Boil until liquids are reduced by half, 2 to 3 minutes.
- Turn off the heat and transfer chicken and any accumulated juices back into the skillet; make sure the skin is facing up. Baste chicken with the liquid and sprinkle caraway seeds over top.
- Cover and bake in the center of the preheated oven for 1 hour. Remove from the oven, remove the lid, and baste chicken.
- Return to the oven and bake, uncovered, until no longer pink at the bone and the juices run clear, about 20 more minutes, adding a splash of water if the liquid dries out. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove from the oven and baste again. Garnish with grated orange zest and serve.
Nutrition Facts : Calories 706.6 calories, Carbohydrate 17.2 g, Cholesterol 241.2 mg, Fat 47.3 g, Fiber 2.3 g, Protein 51 g, SaturatedFat 12.8 g, Sodium 1859.3 mg
Tips:
- Choose the right duck: For the best results, use a Pekin duck or a Muscovy duck. These ducks have a higher fat content, which will help to keep the meat moist during cooking.
- Score the duck skin: This will help the fat to render and the skin to crisp up.
- Use a heavy-bottomed pan: This will help to evenly distribute the heat and prevent the duck from sticking.
- Cook the duck slowly: This will allow the meat to become tender and fall off the bone.
- Baste the duck regularly: This will help to keep the meat moist and flavorful.
- Make sure the duck is cooked through: The internal temperature of the duck should reach 165 degrees Fahrenheit.
- Let the duck rest before carving: This will allow the juices to redistribute throughout the meat.
Conclusion:
Chef John's Orange Duck is a delicious and easy-to-make dish that is perfect for any occasion. The combination of sweet and savory flavors is sure to please everyone at your table. With a little planning and preparation, you can make this dish at home and impress your friends and family.
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