Roast Duck on a Bed of Apples With Celery

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If you want to put together a delicious, fancy meal right at home, look no farther than roast duck on a bed of apples with celery. Make roast duck on a bed of apples with celery with help from a talented and dedicated Manhattan chef in this free video clip.

Part of the Video Series: NYC Cuisine
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Video Transcript

Hi, I'm executive chef Jason Tilmann, Triomphe Restaurant here in the Iroquois Hotel. Forty Nine West Forty Forth Street in New Your City and today I'm going to show you how to roast duck with apples and celery. So what we have here is a beautiful Long Island duck that we have seasoned well with salt and pepper. We've roasted it in a three hundred and fifty degree oven and we've tied it, it's been in that oven for about twenty to thirty minutes depending on the temperature of your families preference and or your preference. This is going to be about medium to medium well I find that it's much more flavorful and really, really tasty for my duck. So, we're going to go ahead and we have our nice hot pan we're going to add a little bit of oil, a little bit of sugar just granulated sugar. Okay, now we're going to add our apples. Okay, okay then we're going to add our celery and continue to cook for about another minute and we're going to go ahead and saute these a little bit, okay. We're going to add a little bit of lemon juice, a half a cup to three quarters of a cup of chicken stock. We're going to continue to cook these for about three and a half minutes because we don't want to make our apples mushy we want to go ahead and make them tender but we still want to have a little of body to them, Okay, a little bit of salt and a little bit of pepper and a little bit of butter and we're to continue to cook these for about three minutes or until they get tender and finish it with some nice fresh chopped parsley and that's going to be it. Then we're going to go ahead and plate them up. Yum, yum simple and easy. What we're going to do for this duck is we're going to go ahead and butcher it and basically it's came out of the oven, we've let it rest. Nice medium to medium well. Now look at that it's beautiful. Okay, look at that absolutely beautiful, nice tender. Okay, now this is how we do it at the restaurant we set it up and then we can go ahead and put these back in the oven make them nice and crispy. Okay, now we're going to go and get our nice apple and celery mixture. Okay, okay and then we have our roasted duck we're going to go ahead and put that right on top. We're going to go ahead and hit it with a little bit of duck a ju and little bit of some nice micro herbs on there. Simple easy if you don't have micro herbs that's completely fine and we're going to finish this with a little bit of nice basil oil. And that is our roasted Long Island ducks with apples and celery. I'm executive chef Jason Tilmann here in the Triomphe Restaurant here in the Iroquois Hotel, New York City. Forty Nine West Forty Forth Street, Thank you so much for watching.

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