Скачать с ютуб Roast Duck Feast (Potatoes Au Gratin and Brussel Sprouts with Caramelized Leeks) в хорошем качестве

Roast Duck Feast (Potatoes Au Gratin and Brussel Sprouts with Caramelized Leeks)

My sister and bro in law came to visit and I thought that a roast duck feast would be the perfect meal to make for the occasion. This isn’t a dinner that you make every weekend. It’s a labor of love and it shows. I went for sides of creamy potatoes au gratin and earthy brussel sprouts with caramelized leek, rounded out by a rich cherry wine sauce to top it all off. ☕Enjoy this content and want to show support? Consider buying me a "coffee" here: https://ko-fi.com/brianlagerstrom 🔪MY GEAR: CUTTING BOARD: https://amzn.to/341OgnD DIGITAL SCALE: https://amzn.to/30bNZO3 KUHN RIKON PEELER: https://amzn.to/2HTHeKq FILET KNIFE: https://amzn.to/32YEczx MICROPLANE: https://amzn.to/3niIhDK QUARTER SHEET PAN: https://amzn.to/3jqDGgx MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 INSTANT READ THERMOMETER: https://www.thermoworks.com/ThermoPop... RECIPE: DUCK: 5-6lb or 2.5kg whole duck Salt Thaw duck if needed & pull out innards. Remove excess skin around neck & butt. Truss legs as shown @1:04. Cut off excess string. Cut off wings if desired to make stock with later. Use sharp knife to puncture skin as shown @1:42 to allow fat to render as the meat cooks. Season generously with salt. Allow to dry brine in fridge for 1hr-90 minutes. Bring very large pot of water to simmer. Pot should be large enough to submerge duck under water. Once simmering, add duck to water. After 15 min of boiling, transfer to wire rack on a roasting pan & roast in preheated 450F/230C oven for 45 minutes. Lower temp to 300F/150C & continue to cook 30-60 more minutes. POTATOES AU GRATIN 1500g or 4 large russet potatoes, peeled 100g or 1/2c medium sharp cheddar, shredded 100g or 1/2c gruyere, shredded 50g or 1/2c parmesan, finely shredded or grated 5g or 2tsp cornstarch Salt Pepper 75g or 1/3c chicken stock 125g or 1/2c heavy cream. Thinly slice potatoes using mandoline. Set aside. Shred cheeses and add to a medium bowl with cornstarch. Toss to coat. Layer as follows in an 8”x8” baking pan - each potato layer should be perpendicular to the last: Layer 1: layer potatoes as shown @3:33. Potatoes should overlap about 30%. Season lightly with salt and pepper. Layer 2: potatoes, top with ⅕ of the grated cheese mix. Layer 3: potatoes, season lightly with salt and pepper. Layer 4: potatoes, Top with ⅕ of the grated cheese mix. Layer 5: potatoes, Season lightly with salt and pepper. Layer 6: layer potatoes perpendicular to layer 5. Top with ⅕ of the grated cheese mix. Layer 7: layer potatoes perpendicular to layer 6. Season lightly with salt and pepper. Layer 8 - top layer potatoes. Mix chicken stock and cream in a small container and pour mix evenly over the top of the layered potatoes. Finish by topping with the remaining grated cheeses, making sure to fully cover the potatoes. Cover with foil. bake in preheated 325F/160C oven for 70-90min. After 45 minutes of baking remove foil. Continue baking for remaining 45 minutes. Use a cake tester or thin knife to check that potatoes are fully cooked. It’s done when you don’t feel much resistance. Cover with foil until ready to serve. CHERRY WINE SAUCE 500g/mL or 3 glasses dry red wine 250g/mL chicken stock 1 shallot, chopped 2 cloves garlic 3-4 sprigs thyme 3-4 bay leaves 150g or about 3/4c sweet dark cherries, unsweetened (frozen is fine) 1 42g container of poultry demi glace 1 packet powdered gelatin, dissolved in 60mL/1/4c water Add ingredients to small sauce pan and reduce over med-high heat for about 25 minutes or until liquid is 80-90% evaporated. Once well reduced, strain off liquid, pressing down to extract liquid. Discard solids. To liquid, add demi glace & dissolved gelatin. Stir & reduce over med-high heat for 5 minutes or until bubbles are glossy & large. Once there, add pinch of salt if needed & stir to dissolve. BRUSSEL SPROUTS W CARAMELIZED LEEK 1 leek, cut into ½”/1.25cm slices, rinsed well Salt 30g/2Tbsp butter Neutral oil (canola, avocado, grapeseed, light olive) 650-700g or 1 quart brussel sprouts, halved Black pepper 3-4 sprigs thyme (remove stems, chop leaves) Preheat large skillet over med-high. Add long drizzle of oil followed by leeks, strong pinch of salt, & butter. Caramelize for 3-4 minutes. When softened and beginning to take on color, remove from pan, wipe out and add another squeeze of oil followed by brussel sprouts. Arrange sprouts cut side down & cover with lid or foil to cook and steam for 3-4min. Toss brussels, add a pinch of salt. Add another squeeze of oil if necessary. Cover and cook for 3-4 more minutes or until just tender. Add cooked leeks, lots of black pepper, and thyme. Stir to combine. #roastduck #potatoesaugratin #brusselsprouts **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!