Sentences with phrase «cooking as the duck»

Continue cooking as the duck cooks.

Not exact matches

Here the duck breast have been salted and then cooked at a low temperature for four hours before being sliced into neat pieces that serve as a base for a rich duck mousse made from the dark leg meat and whiskey.

The series kicks off with a Halloween dinner party featuring chef Jonathan Waxman at Barbuto serving up some of his beloved classic dishes, then with Jamie Bissonette at Toro, where guests will enjoy his delicious dishes including the Paella Mixta, Anne Burell at Phil & Annes Good Time Lounge goes family - style in Brooklyn, Justin Smillie at Upland serves up his much sought after slow roasted duck, Marcus Glocker at Batard with a crowd pleasing delicate seafood tortellini, Mario Batali at Del Posto with a lobster salad as part of a five course menu, while Joey Campanaro at the Little Owl includes diver scallops on the menu, Marc Murphy at Landmarc is set to cook braised shortrib, with Los Angeles chef, Vartan Abgaryan from 71Above preparing a very special meal at James Beard House, Scott Conant cooks for one table of guests at the chefs private loft, while Alex Guarnaschelli at Butter with her crowd pleasing crab cakes and scattered acres roasted chicken.

This year's finalists had 90 minutes to cook and serve four identical meals featuring duck as the protein, with results judged by four award - winning chefs.

Plus, duck legs take longer to roast taking as much as one - and - a half hours in a 350 °F oven to fully cook.

On duck, Lord Tebbit describes the mallard as not one of the easiest birds to cook.

Red Yeast Rice is used extensively in Chinese cooking as a flavoring agent and food coloring for dishes such as tofu, Peking duck and Chinese spareribs.

As I sure you know, duck is closer to red meat then chicken and best cooked medium to medium rare, resulting in a succulent and juicy meat.

For example Beijing cuisine often incorporates sweet elements, and these flavours are prominent in dishes such as Peking duck and Jingjiang Rousi (slices of pork cooked in a sweet bean sauce served with soya bean wraps).

Should Escargots de Bourgogne (snails in garlic butter) or cuisses de grenouille (frogs legs) not be to your taste there are countless other French classic dishes and specialities to enjoy such as baked Camembert cheese, Moules Marinières; mussels cooked in a white wine broth; Soupe à L'oignon; an onion soup traditionally served with a unique crust; Cassoulet; a popular stew of duck and beans and Bouillabaisse; a colourful stew of fish and shellfish flavoured with saffron.

I cooked roast duck for dinner last night, as you do, on a Tuesday.