Food
Alex Guarnaschelli’s Whole Duck with Green Peppercorn Glaze | Alex’s Day Off | Food Network
The key to Alex’s duck recipe? Giving it a warm soy sauce and honey bath before roasting it in a hot oven until the meat is juicy and the skin is perfectly crispy!
Get the recipe ▶ https://foodtv.com/33TBZCt
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Alex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex’s Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Whole Duck with Green Peppercorn Glaze
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Intermediate
Total: 1 hr 50 min
Prep: 5 min
Inactive: 15 min
Cook: 1 hr 30 min
Yield: 6 to 8 servings
Ingredients
1 (5 1/2-pound) whole Long Island duck
Salt
6 cups water
1 cup light soy sauce, divided
1/3 cup honey, plus 1/4 cup
1 (3/4-ounce) can green peppercorns in brine, about 2 tablespoons
1/4 cup champagne vinegar
2 tablespoons dry Marsala
Directions
Preheat an oven to 500 degrees F and arrange the oven rack in the center of the oven.
Remove the innards of the duck and reserve them for another use, or discard. Remove any loose pockets of fat surrounding the cavity. Season the inside of the duck with salt.
In a pot large enough to hold the duck, combine the water, 3/4 cup of the soy sauce and 1/3 cup of honey. Bring the mixture to a simmer over low heat. Add in the brine from the green peppercorns, lower the heat and submerge the duck, breast side down, into the pot. Let it simmer 30 seconds, basting the top side with the liquid. Remove the duck and arrange it, breast side down, in a roasting pan fitted with a rack that elevates it off the bottom of the pan. The rack will allow hot air to circulate around it as it cooks. (Cook’s note: Ideally, the duck should sit overnight to allow the flavors to meld with the meat and for the skin to dry out. This will mean a crispier skin, once the duck is cooked.)
Put the roasting pan into the oven and turn the temperature down to 400 degrees F. Allow about 15 minutes roasting time for each pound of duck. Cook for 20 to 25 minutes, remove the pan from the oven, then flip the duck. Using a turkey baster, remove the excess fat from the bottom of the roasting pan and transfer it to a heatproof liquid measuring cup. Return the duck to the oven and cook for another 45 minutes to1 hour, depending upon the size of your duck.
Meanwhile, in a medium pot, combine the champagne vinegar with the remaining 1/4 cup soy sauce, 1/4 cup honey, Marsala and the reserved green peppercorns. Bring the ingredients to a boil over high heat. Lower the heat and simmer gently, allowing the glaze to reduce and the flavors to blend. Taste for seasoning. Allow it to cook until all the flavors meld together.
Remove the duck from the oven and baste it with the drippings in the bottom of the pan. The duck should register about 150 F when an instant-read thermometer is inserted into the thigh meat. Transfer it to a platter and pour half of the glaze over the breast and thigh meat. Reserve the remaining glaze for plating. Allow the bird to “rest” for about 15 minutes. Carve the duck and arrange on a serving platter. Season the flesh, with salt, if desired, and top with remaining glaze.
Cook’s Note
Reserve any fat that accumulated at the bottom of the pan. I use that duck fat like oil or butter for cooking. It’s delicious!
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#Duck #AlexGuarnaschelli #AlexsDayOff #FoodNetwork
Alex Guarnaschelli’s Whole Duck with Green Peppercorn Glaze | Alex’s Day Off | Food Network
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Michael Voltaggio is left speechless as his longtime friend, Alex Stupak, enters the Triple Threat kitchen. Will this culinary rebel win the glory and title of ‘Titan Annihilator’? Michelin Star chef, Buddha Lo, will be the judge of that.
#FoodNetwork #FullEpisode #BobbyFlay #TripleThreat
Watch #BobbysTripleThreat, Tuesdays at 9|8c!
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Culinary icon Bobby Flay has created the toughest culinary competition yet! To win, one highly skilled chef takes on Bobby’s three culinary Titans — Brooke Williamson, Ayesha Nurdjaja and Michael Voltaggio. The chef competes against a different Titan in three head-to-head cooking rounds featuring surprise ingredients. If the competitor can beat the Titans’ combined score, they’ll walk away with $25,000.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Bobby’s Triple Threat FULL EPISODE (Season 5, Episode 1) | Food Network
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Ina Garten’s Panko-Crusted Salmon is coated in dijon mustard and a crispy panko crust with parsley and lemon zest for an easy, flavorful dinner.
#InaGarten #BarefootContessa #FoodNetwork #Salmon
Get the recipe ▶ https://foodtv.com/3sGACUw
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Panko-Crusted Salmon
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 35 min
Prep: 15 min
Inactive: 10 min
Cook: 10 min
Yield: 4 servings
Ingredients
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Ina Garten’s 5-STAR Panko-Crusted Salmon 🍽️ 🤩 Barefoot Contessa | Food Network
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Follow Paulette Tejada’s journey through Chopped: Castaways as she overcomes grueling island challenges, crafts impressive dishes and ultimately claims the $100,000 grand prize.
#FoodNetwork #ChoppedCastaways
Stream more #ChoppedCastaways on HBO Max: https://foodtv.com/StreamOnHBOMaxYT!
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Hosted by Ted Allen, Chopped Castaways strands 12 elite chefs on a remote island, where survival skills are just as critical as culinary talent. Battling the elements across two grueling cooking rounds each week, competitors must build a working kitchen from basic supplies, earn their signature Chopped ingredient baskets through intense physical challenges and cook entirely over open fire.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Paulette Tejada’s Championship Journey 🏆🌴 Chopped: Castaways | Food Network
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Food
Antonia Lofaso’s Seafood Fra Diavalo with Charred Garlic Bread | Guy’s Ranch Kitchen | Food Network
Antonia uses the shells from her seafood to create a rich and flavorful broth for this decadent dinner!
Subscribe to #discoveryplus to stream the entire library of #GuysRanchKitchen: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3yXSzQA
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
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#AntoniaLofaso #GuysRanchKitchen #FoodNetwork #SeafoodFraDiavalo #CharredGarlicBread
Antonia Lofaso’s Seafood Fra Diavalo with Charred Garlic Bread | Guy’s Ranch Kitchen | Food Network
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Food
How to Make Chocolate Chip Cookies 2 Ways: Soft & Chewy vs. Thin & Crispy 🍪 Pro Baker’s Secrets!
Soft & chewy… or thin & crispy? You don’t have to choose sides. You just have to know how to bake BOTH.
Meet @chefdaniellesepsy, founder of The Hungry Gnome and the baker behind some seriously iconic treats. (They call her “The Scone Queen” for a reason. 👑) In this brand-new baking series, Danielle is bringing her most-requested recipes straight from her home kitchen and breaking down her professional baking secrets into easy, doable steps you can master at home.
First up? Chocolate chip cookies TWO ways ✌️ Whether you like your cookie gooey in the middle or shatteringly crisp around the edges, Danielle has the perfect batch for you. And she has a few secret ingredients up her sleeve (and a field trip to her bakery).
Watch now and get ready for your Best. Bake. Ever.
Get the recipes:
▶ Thin & Crispy Chocolate Chip Cookies: https://foodtv.com/4qGC2uE
▶ Soft & Chewy Chocolate Chip Cookies: https://foodtv.com/4qCaW7Q
Which team are you?👇
💥 Team Thin & Crispy
🍪 Team Soft & Chewy
0:00 – Intro
1:07 – How to Make Thin & Crispy Chocolate Chip Cookies
5:45 – Bake the Thin & Crispy Cookies Cookies
6:33 – How Danielle’s Bakery Makes Chocolate Chip Cookies
7:17 – How to Make Soft & Chewy Chocolate Chip Cookies
11:52 – Bake the Soft & Chewy Cookies
12:50 – Eat
🔔 SUBSCRIBE and hit the notification bell so you never miss an episode!
🗓️ NEW episodes drop every Thursday at 7pm EST.
📚 Get Danielle’s cookbook, The Scone Queen Bakes: https://foodtv.com/4wRMqkL
👩🏻🍳 Check out her bakery: https://foodtv.com/3UmneW0
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
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#BestBakeEver #DanielleSepsy #FoodNetwork #ChocolateChipCookies #Baking #BakingTok #CookieRecipe #Cookies #TheHungryGnome
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@AAsoberlife
December 29, 2023 at 9:46 am
Could you do that kind of soaking bath to a Chicken?
@user-dj3vb8om7f
December 29, 2023 at 9:46 am
I usually use urine as a good brine..it's salty and Tart
@goldenwolf90
December 29, 2023 at 9:46 am
Finally trying this recipe for a quaint Christmas dinner. ❤
@Peethemayan4516
December 29, 2023 at 9:46 am
How was that wine two tablespoons?😂 That was a serving! Lol. Amazing video in all. I learned so much as well as got entertained too. Rare combo❤
@UsingUser-lw3oe
December 29, 2023 at 9:46 am
Her skin is rubbery😂
@brunokrisgeorgeton4482
December 29, 2023 at 9:46 am
Always the same…. Beautifully done ….
but for the novice watching , to say “ put it back in the oven for 45 minutes to an hour “ means squat.
Tell people the weight of the piece of meat or bird then tell folks watching that at 45 minutes it my results in tough legs and at an hour might still be nor quite enough when most whole ducks are 4 or plus lbs .
@christinewilliams2609
December 29, 2023 at 9:46 am
Can I leave it in that brine but cold for 24 hours then dry out the skin for another 24?
@KCNwokoye
December 29, 2023 at 9:46 am
Such a great host and cook. Knows her stuff.
@erikacolee3962
December 29, 2023 at 9:46 am
So which is it? Did you all simmer for 30 seconds? or 30 minutes? I am dying to know!
Can't wait to make this, I just hope I can find all the ingredients. I am in North Central Texas.
@SpicyElaichi
December 29, 2023 at 9:46 am
this is like a porno man stop talking like that lol
@kusinanimamay02
December 29, 2023 at 9:46 am
So delicious duck recipe
@Bienville25
December 29, 2023 at 9:46 am
1:17 I love how it switches to porn music once the duck goes in the warm bath.
@bummedout2
December 29, 2023 at 9:46 am
What happened to the onions
@rogerdale1883
December 29, 2023 at 9:46 am
love the big pan,we do not see them here in Australia.
@jjwqxh6513
December 29, 2023 at 9:46 am
Never Mind the Recipe, (which BTW Looks Delicious) her Words And way of talking are so Charming it makes you head to the Kitchen instinctively without even realizing it, Thanks
@Tuya56
December 29, 2023 at 9:46 am
Do you think I can replace honey with maple syrup? I have a baby who loves to eat with the family. Honey is not safe before age of one.
@andonemore
December 29, 2023 at 9:46 am
Man, why I feel I'm watching Pornhub?
@jondougherty1114
December 29, 2023 at 9:46 am
I'm torn between this and making a plum sauce for the duck
@lindabaldridge4438
December 29, 2023 at 9:46 am
You ruined it with soy.
@Mr08203
December 29, 2023 at 9:46 am
That is amazing. I could watch your videos all day long. I'm retired & live alone & I don't really cook any big meals. Butt I might start. Thank you sooo much.
@mirteshappy1
December 29, 2023 at 9:46 am
I am making it for dinner today!! ❤
@antonboludo8886
December 29, 2023 at 9:46 am
I must say that looks amazing.
@HoneySoooFly
December 29, 2023 at 9:46 am
Is the sauce on a low heat or a high heat
Mine didn’t come out good
@KingMias
December 29, 2023 at 9:46 am
she’s an expert i tried her recipe omg soo bomb 😭❤️❤️
@KingMias
December 29, 2023 at 9:46 am
She needs to do ASMR I would be asleep in zero seconds
@normannisbet1213
December 29, 2023 at 9:46 am
Tonight I looked at about 15 duck recipes to prepare for cooking duck in 3 day’s time. I’m definitely choosing this one!
Also, I’ll get more chances to look & listen to all that gorgeousness!
@mashwehla5507
December 29, 2023 at 9:46 am
is there a substitute you can use for the pepper corns, and champagne vinegar, 🙃 I don' have it in the local super market near me Thanks
@mashwehla5507
December 29, 2023 at 9:46 am
you are soooo sweet, love you, I watch you all the time, on TV
@josephpalermo3385
December 29, 2023 at 9:46 am
Is there any recipe how do to do the onions and lentils?
@wilheminaboone1107
December 29, 2023 at 9:46 am
Outstanding! I think I can!
@nataliemscrzysxycoolharris
December 29, 2023 at 9:46 am
Welcome to Drool City, USA. EVERYONE IS WELCOME😊😉.
@ableadelaide5893
December 29, 2023 at 9:46 am
what a wasteful cook. the water bath had the honey and soy already and could be reduced down and reused for glaze saving half a cup of honey and all that soy…
@LesPauloCaster
December 29, 2023 at 9:46 am
Okay, looks good. But she didn’t put anything inside the cavity? That’s odd.
@g0lddustt29
December 29, 2023 at 9:46 am
Wait. She used to have her own show?! Mind blown.
@conishkee
December 29, 2023 at 9:46 am
5/13/22: What, no garlic?!!
@kilamkam
December 29, 2023 at 9:46 am
OMG THANK YOU THANK YOU THANK YOU.. I just used this recipe and it came out AMAZING 😭😭 Every single bite I kept thinking "I did it I did it I did it" 🤣🤦🏾♂️.. I'm a guy that doesn't cook outside of the norm(fried food, breakfast, etc) so I've never cooked a whole bird of any kind until THIS.. And it was SO GOOD 😭🤤.. THANK YOUUUU !!!!….
@MrCrouchingbillko
December 29, 2023 at 9:46 am
Alex, how big was your pan or how small was your duck?
@fr508
December 29, 2023 at 9:46 am
Made it today! Just substituted champaign vinegar with raspberry vinagarette by Kraft. And let it dry after the "hot bath" for couple of hours. Mushroom risotto, plus sliced green apple and little onions baked.Fantastic.
@gonzaloventura2527
December 29, 2023 at 9:46 am
Where can I buy this ingredients or what can I use as a substitute ???
Local supermarket don’t carry this items !!
@monique5579
December 29, 2023 at 9:46 am
Very nice God’s blessings
@troyheffernan1261
December 29, 2023 at 9:46 am
Ok… I couldn't take it. I went out bought a duck and duplicated this recipe. It came out fantastic. Wished I could show you a photo. Thanks.
@troyheffernan1261
December 29, 2023 at 9:46 am
This was a religious and sexual experience. 😊 thank you
@rolandovasquez9380
December 29, 2023 at 9:46 am
That duck almost looks like a turkey lol
@FGBCflava
December 29, 2023 at 9:46 am
I swear I smelled it
@martinlouis911
December 29, 2023 at 9:46 am
Idk what I wanna eat more…the duck or Chef Alex
@ReneeAnon-ebooks-music
December 29, 2023 at 9:46 am
Great recipe!
@veteranga7529
December 29, 2023 at 9:46 am
👎Thumbs Down YouTube👎 Did a YouTube Search for cooking a Duck without any mention of any type of WINES in the Recipe. Wine Sucks! Don’t like the tastes of wine!
@nubyrivera97
December 29, 2023 at 9:46 am
Looks fantastic……. Alex . That’s my New Year. MEAL..
@jarrodporter361
December 29, 2023 at 9:46 am
Thank you Alex and Food Network. This is a good presentation. An option to consider.
@cmaur811
December 29, 2023 at 9:46 am
Yay Alex!❤️