tag:blogger.com,1999:blog-7173052990851751381.post8483051245018158987..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Orange Duck – Orange You Glad I Didn’t Call It Duck a l'Orange?Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-7173052990851751381.post-57455172262843134032018-12-25T17:29:02.088-05:002018-12-25T17:29:02.088-05:00Chef John,
Again you have provided us with a wonde...Chef John,<br />Again you have provided us with a wonderful recipe. The duck breast was probably as good as I have ever had. We had a holiday meal with German style red cabbage with apples and buttermilk mashed potatoes - both of which complemented the duck wonderfully. Thank you for your continued shared recipes.<br />J and B - North CarolinaAnonymoushttps://www.blogger.com/profile/14251102646148040206noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-53657903728030350172018-02-15T08:33:58.873-05:002018-02-15T08:33:58.873-05:00This was an easy recipe, and delicious. I made th...This was an easy recipe, and delicious. I made this for my husband last night for Valentine's day, with roasted sweet potatoes and carrots. Next time I'll try using orange juice instead of marmalade, just to see if there's any difference. Thank you for showing us how to make this ddish.Anonymoushttps://www.blogger.com/profile/08371229014163313066noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74520295743684577722017-03-15T21:30:31.550-04:002017-03-15T21:30:31.550-04:00Made this last night and it was amazing. I stole s...Made this last night and it was amazing. I stole some blood oranges from my neighbor's tree and made a faux marmalade with the juice and zest. Served it with your cottage potatoes and your salted caramel Custard for dessert. This keeps me in my wife's good books for another week!<br /><br />A good tip is to buy a whole duck, de-bone it, make the duck stock for fror sauce. Render excess duck skin to get the duck fat and I still have 2 legs left over for a later date. <br /><br />I got the duck from Whole Income so it wasn't cheap but definitely worth it - thanks. Brianhttps://www.blogger.com/profile/10470910551380447889noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70918720111569055352016-09-24T05:07:23.441-04:002016-09-24T05:07:23.441-04:00Just did this last night for dinner - simply AMAZI...Just did this last night for dinner - simply <b>AMAZING</b>!!!<br />I used the sous vide method for the duck breasts - 145F for 2 hours. Pan fried with duck fat - 5 minutes on the skin side and 1 minute on the other. Had enough fond for the orange sauce. Excellent recipe!! Thank you, Chef John.Anonymoushttps://www.blogger.com/profile/04609662450187464917noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72179701191905702592016-02-05T10:10:09.948-05:002016-02-05T10:10:09.948-05:00FYI I've found Cointreau to be a very good alt...FYI I've found Cointreau to be a very good alternative to Gran Marnier in the past Anonymoushttps://www.blogger.com/profile/08391242575276717314noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-86263448615327755132015-08-29T12:15:37.297-04:002015-08-29T12:15:37.297-04:00I don't recommend it, but check out our sous v...I don't recommend it, but check out our sous vide duck breast method. That could work. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7167038138879599092015-08-29T09:06:11.519-04:002015-08-29T09:06:11.519-04:00Hi Chef john, would it be possible to pre-sear the...Hi Chef john, would it be possible to pre-sear the duck breasts in advance (say a few hours beforehand), leaving it to rest, and just before serving the mains, to warm them up by giving them another quick sear on both sides? Or would that really affect the integrity of the meat when served? Just trying to find a way to minimise kitchen time when entertaining guests.Keikeihttps://www.blogger.com/profile/13231243895456596750noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55508822822944580572014-03-10T12:16:36.588-04:002014-03-10T12:16:36.588-04:00Yesterday was the day I finally got around to maki...Yesterday was the day I finally got around to making this and it was fantastic! The Grand Marnier sauce was great and the Duck breasts were perfect. In fact it was so good that some of my friends are now willing to try Duck themselves. Great recipe,great execution, thank you again.Jem 357https://www.blogger.com/profile/06144176598497841219noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28361071597198499872014-02-22T14:09:48.736-05:002014-02-22T14:09:48.736-05:00Just Brussels sprouts, mushrooms and frenso chilie...Just Brussels sprouts, mushrooms and frenso chilies!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12134714617952267932014-02-21T18:52:05.003-05:002014-02-21T18:52:05.003-05:00What was the vegetable combo on the serving plate ...What was the vegetable combo on the serving plate at the end?Jason Williamshttps://www.blogger.com/profile/08906863321825996156noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60025384998369505892014-02-21T18:51:14.928-05:002014-02-21T18:51:14.928-05:00What was the vegetable combo on the serving plate ...What was the vegetable combo on the serving plate at the end?Jason Williamshttps://www.blogger.com/profile/08906863321825996156noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-8147294179409003122014-02-19T19:19:17.362-05:002014-02-19T19:19:17.362-05:00I'd go for about 140-145I'd go for about 140-145Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51464084266675766882014-02-19T18:48:39.355-05:002014-02-19T18:48:39.355-05:00I think he is referring to the internal temperatur...I think he is referring to the internal temperature of the duck.wathttps://www.blogger.com/profile/10008416559317802347noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60653686955346923762014-02-17T15:17:42.124-05:002014-02-17T15:17:42.124-05:00Temp?Temp?Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59288434487643289802014-02-17T14:07:44.667-05:002014-02-17T14:07:44.667-05:00what would be the temp if you were to go based on ...what would be the temp if you were to go based on that?nossihttps://www.blogger.com/profile/09895032281558366066noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17386668140511115492014-02-16T19:14:13.843-05:002014-02-16T19:14:13.843-05:00I used a traditional method because i wanted as mu...I used a traditional method because i wanted as much "fond" as possible in the pan from the searing for the sauce!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49915947494791779762014-02-16T14:51:34.309-05:002014-02-16T14:51:34.309-05:00Same question as "wat", why didn't y...Same question as "wat", why didn't you use your sous vide technique on those breasts? It seems like the perfect recipe for it. Or does it actually come out better with the standard frying technique in this case?McShinehttps://www.blogger.com/profile/00518692094174311114noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69585445182399502672014-02-15T17:00:41.524-05:002014-02-15T17:00:41.524-05:00This sounds really good. Duck is one of my favorit...This sounds really good. Duck is one of my favorites. Where is the full recipe so I can take it to the kitchen?Unknownhttps://www.blogger.com/profile/12716871984242549147noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-1339466399268124172014-02-15T02:28:06.239-05:002014-02-15T02:28:06.239-05:00Dear Zembazuru: so what? This is not a liquor blog...Dear Zembazuru: so what? This is not a liquor blog. Relax and make some creme anglaise and be happy. ItasFhttps://www.blogger.com/profile/04638000726752763369noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70945705102028263542014-02-14T13:31:53.147-05:002014-02-14T13:31:53.147-05:00Talking about SEO overkill. Geesh.Talking about SEO overkill. Geesh.BRCCVIDEOShttps://www.blogger.com/profile/16247243515806089855noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5260789977126800712014-02-13T19:43:04.511-05:002014-02-13T19:43:04.511-05:00I heard a noise. Oh right. The food porn meter j...I heard a noise. Oh right. The food porn meter just shattered. Seanhttps://www.blogger.com/profile/05801040905116829954noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70123585666197725682014-02-13T17:57:34.563-05:002014-02-13T17:57:34.563-05:00Hi chef great fan of yours really great recipe I l...Hi chef great fan of yours really great recipe I like it. We say "Canard à l'orange" you pronounce it really well!!! You should go to France!!Anonymoushttps://www.blogger.com/profile/04150685410364898238noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34300604151153778072014-02-13T16:48:18.984-05:002014-02-13T16:48:18.984-05:00This is really good! Great blog and a brilliant ch...This is really good! Great blog and a brilliant chef!mmmmmmsssdsdhttps://www.blogger.com/profile/04729975771246453953noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-50704205705974009252014-02-13T15:36:15.981-05:002014-02-13T15:36:15.981-05:00Chef John- I L-O-V-E every one of your recipes tha...Chef John- I L-O-V-E every one of your recipes that I've tried... So how about VENISON??? Surely you must have some amazing recipes for it!!!??Anonymoushttps://www.blogger.com/profile/14464262446171957487noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69973345859062996212014-02-13T15:33:37.960-05:002014-02-13T15:33:37.960-05:00Chef John- I L-O-V-E every recipe of yours that I&...Chef John- I L-O-V-E every recipe of yours that I've tried so far (and there's quite a few)... So how about venison? I'm sure you must have some amazing recipe for it!!??Anonymoushttps://www.blogger.com/profile/14464262446171957487noreply@blogger.com