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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Chefs battle it out in the Chopped kitchen with taco-themed baskets! From pork shoulder and beans to tequila and chocolate, theses chefs fight to stay off the chopping block.
#FoodNetwork #Chopped
Watch #Chopped, Tuesdays at 9|8c!
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.
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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The ULTIMATE Taco Challenges 🌮 Chopped | Food Network
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Guy Fieri visits Pawley’s Front Porch, a beloved South Carolina burger joint known for its towering burgers and loyal following of college students and locals alike. #FoodNetwork #GuyFieri
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
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!
Visit Pawleys Front Porch: https://pawleysfrontporch.com
Follow them: https://www.facebook.com/PawleysFrontPorch
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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South Carolina’s Hidden BURGER GEM 🔥🍔 Diners, Drive-Ins and Dives | Food Network
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These rolls are so nostalgic for @choibites, who grew up eating them on picnics, school trips and car rides.
Watch this episode of #CookingWithChoi on Food Network’s channel!
Get the recipe 👇
Kimbap
Recipe courtesy of Esther Choi
Level: Intermediate
Total: 1 hr
Active: 1 hr
Yield: 8 kimbap (4 servings)
Ingredients
5 large eggs
Kosher salt
Vegetable oil, for the skillet
2 medium carrots, cut into julienne strips
One 5.3-ounce can Korean tuna or regular canned tuna in water, drained
2 tablespoons Japanese-style mayonnaise, such as Kewpie
4 cups cooked rice
2 tablespoons sesame oil, plus more for brushing
2 tablespoons toasted sesame seeds
8 full yaki nori sheets
4 slices American cheese
4 slices deli ham
1 English cucumber, cut into julienne strips
1 yellow pickled daikon, cut lengthwise into 1/2-inch-thick strips
Directions
To prepare the filling, beat the eggs in a medium bowl with a pinch of salt. Place a medium nonstick skillet over medium-low heat, add 1/2 teaspoon vegetable oil and a third of the beaten egg and cook until set, about 3 minutes. Flip and cook until fully cooked, 1 to 2 minutes more.
Remove to a baking sheet to cool. Repeat with the remaining beaten egg, adding additional vegetable oil if needed. When cool, cut the eggs into strips.
Add a little vegetable oil to the same skillet over high heat. Add the carrots and a pinch of salt and cook until just wilted but still slightly firm, 3 to 5 minutes. Set aside on a plate to cool.
Mix together the tuna and mayonnaise in a small bowl. Add the rice to a medium bowl and stir in the sesame oil, sesame seeds and 1 teaspoon salt.
To assemble the ham and cheese kimbap, lay a nori sheet on a clean cutting board and spread a thin layer of the seasoned rice over it (about 1/2 cup). Cut a slice of the American cheese in half and arrange the cheese in a row to form a thin rectangle. Place 1 slice of ham, 3 tablespoons each of the egg strips, carrots and cucumber and 1 strip of daikon on top of the cheese in this order. Roll the kimbap tightly and set aside. Repeat the same process using the remaining ham and American cheese to make 4 kimbap.
To assemble the tuna kimbap, repeat the steps above, but substitute one-quarter of the tuna mixture for the cheese and ham in each kimbap to make 4 additional kimbap.
Lightly brush the kimbap with sesame oil. Slice into 1/2-inch pieces and enjoy.
Cook’s Note: For ease of rolling, use a sushi mat.
Copyright 2026 Television Food Network, G.P. All rights reserved.
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This is a nod to the first hotdish Molly ever had that her mother-in-law, Roxanne, made. It’s a balance of creamy and fresh, filled with savory sausage and loads of earthy kale… and the chewy star: wild rice!
#MollyYeh #GirlMeetsFarm #FoodNetwork #Sausage #Wildrice #Hotdish
Get the recipe ▶ https://foodtv.com/4vQeRjg
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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!
Sausage and Wild Rice Hotdish
Recipe courtesy of Molly Yeh
Level: Easy
Total: 1 hr 20 min (includes cooling time)
Active: 40 min
Yield: 8 to 10 servings
Ingredients
Hotdish:
1 cup (180 grams) wild rice, rinsed well
1 bay leaf
1 1/2 teaspoons kosher salt, divided
8 ounces (226 grams) sweet Italian sausage, removed from the casings
2 medium leeks, white and light green parts, halved and thinly sliced
2 tablespoons extra-virgin olive oil, divided, plus more as needed
1 medium bunch kale (about 10 ounces/283 grams), stemmed and coarsely chopped
2 tablespoons (28 grams) unsalted butter
2 tablespoons (16 grams) all-purpose flour
1 1/2 cups (360 grams) heavy cream
1 cup (240 grams) low-sodium chicken stock
1/4 teaspoon freshly grated nutmeg
4 ounces (113 grams) fontina cheese, shredded (about 1 cup)
1/4 cup (40 grams) grated Parmesan
1 sleeve salted butter crackers, processed into breadcrumbs
2 tablespoons chopped fresh flat-leaf Italian parsley, for garnish
Arugula Salad:
2 teaspoons olive oil
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper
4 cups arugula
Directions
For the hotdish: Into a medium saucepan, add the rice and cover with 2 1/2 cups of water. Add the bay leaf and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce to a simmer and cook over low heat, covered, until the rice is cooked through but still has a little bite, 30 to 35 minutes. Drain off excess water, discard the bay leaf and set aside.
Preheat the oven to 400 degrees F.
Heat a large skillet over medium heat and add the sausage. Using a wooden spoon, break up the sausage into smaller pieces and cook until browned, 3 to 4 minutes. Add the leeks to the skillet and cook until just softened, 2 to 3 minutes. Add 1 tablespoon of olive oil if the pan is dry. Add the kale (or as much as will fit) and toss to coat in the oil. Season with 1/2 teaspoon of salt. Allow the kale to cook down enough to add the remaining kale and continue to cook until wilted but still bright green, 4 to 5 minutes. Remove the sausage mixture to a large bowl.
Add the butter into the pan to melt. Add the flour and stir to make a paste. Cook for 1 minute, then gradually whisk in the cream, whisking to thicken before adding more. Gradually add the chicken stock and season with nutmeg and the remaining 1/2 teaspoon salt. Bring to a gentle boil to thicken, about 1 minute. Stir in the wild rice and kale-sausage mixture. Sprinkle the fontina and Parmesan cheeses evenly over top. Mix the cracker crumbs with the remaining 1 tablespoon of oil and sprinkle all over the cheese to cover.
Bake in the oven until nicely browned and bubbly around the edges, 18 to 20 minutes. (Note: depending on the variety of wild rice, you may need to cook longer.) Set aside to cool slightly for 10 minutes.
For the arugula salad: In a medium mixing bowl, whisk together the olive oil, lemon juice, salt and pepper. Add the arugula and toss in the dressing until coated.
Garnish the hotdish with a sprinkling of fresh parsley and serve with a simple arugula salad on the side. Leftover gratin will keep in a covered container in the fridge for up to 3 days.
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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Molly’s Sausage and Wild Rice Hotdish | Girl Meets Farm | Food Network
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Fried chicken… made Tuscan-style with warm spices and fried herbs!
RECIPE 👇
Pollo Fritto
Recipe courtesy of Gabriele Bertaccini
Level: Intermediate
Total: 1 hr 50 min
Active: 35 min
Yield: 4 servings
Ingredients
1 whole chicken (about 4 pounds), cut into 8 pieces (legs split into drumsticks and thighs, breast halved plus wings), backbone reserved for stock
1/4 cup plus 1 tablespoon fresh lemon juice (from 3 lemons)
2 medium cloves garlic, minced
1 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
Vegetable, peanut, canola or olive oil, for frying
1 cup all-purpose flour
2 tablespoons cornstarch
4 large eggs, beaten
1 small bunch rosemary
1 bulb garlic, smashed
Lemon wedges, for serving
Directions
Special equipment: a deep-fry thermometer; an instant-read thermometer
In a 1-gallon zip-close bag, combine the chicken, lemon juice, garlic, salt, a generous grinding of pepper, the cinnamon and nutmeg. Seal the bag and shake to combine thoroughly. Refrigerate for at least 1 hour and up to 2 hours.
When ready to fry the chicken, fill a wok, Dutch oven or large cast-iron skillet with about 1 1/2 inches of oil and heat the oil until it registers 375 degrees F on a deep-fry thermometer. Place the flour and cornstarch in a wide, shallow bowl and season with salt and pepper. Place the eggs in another wide bowl.
Drain the chicken pieces. Mix the flour and cornstarch in a shallow bowl and season with salt and pepper. Dredge each piece of chicken in the flour, shaking off excess, then dip in egg to coat. Let excess egg drizzle off. Dredge again in flour and add to the hot oil; the oil temperature will drop. Fry the chicken, turning the pieces occasionally and maintaining an oil temperature between 325 and 350 degrees F, until the chicken is golden brown outside and the pieces register an internal temperature of 155 degrees F on an instant-read thermometer, about 15 minutes. About 5 minutes before the chicken is done frying, add the rosemary and garlic to the oil.
Transfer the fried chicken pieces and fried rosemary and garlic to a pan lined with paper towels to drain, then transfer to a wire rack set over a baking sheet. Sprinkle with salt. Allow the chicken to rest and for the internal temperature to rise to 165 degrees F, then allow to rest for a full 3 minutes longer. Serve the chicken along with the fried rosemary and garlic and lemon wedges. Alternatively, allow to the chicken pieces to cool to room temperature, then re-fry in hot oil until heated through just before serving.
Copyright 2025 Television Food Network, G.P. All rights reserved.
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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!❤️