prep time: tbd
cook time: tbd
servings: 2 - 4
ingredients:
1/2 cup salt
1 pint pineapple orange juice
15 whole black peppercorns
1 bunch fresh thyme
4 cloves garlic- smashed
1 5 1/2 - 6-pound duck
2 handfuls shredded chard
2 shallots - minced
dash sherry or balsamic vinegar
steps:
1. combine all ingredients, except duck, in a plastic container with a lid. place the lid on the container and shake to dissolve the salt.
2. remove the liver, gizzards, and heart from the duck. cut off wings. locate the spine at the base of the neck and cut, with kitchen shears, up the line of the backbone towards the neck cavity. turn the duck and cut straight towards the rear cavity; remove backbone.
3. turn the duck over and cut straight down the middle of the breast bone, leaving 2 equal duck halves. to separate the legs from the breast, flip your halves over so the flesh side is facing up at you. using the knife, make a crescent shape cut between the leg and the breast. lay your knife flat against the skin and make 3 marks in one direction and then in the other, making an x. make sure that you are cutting through the skin and not the meat.
4. line the inside of a pot with a zip-top bag. place the duck quarters inside the bag, and pour the brine over the duck. seal the bag, ensuring that all air is removed from the bag. brine the duck for 2 - 2 1/2 hours in the refrigerator.
5. bring 1 1/2 - 2 inches of water to a boil in a large pot. place a colander into the pot and line the sides of the colander with the duck. do not stack the duck quarters on each other. cover and turn the heat to medium low. steam the duck for 45 minutes. set oven to 475 degrees. place a large cast iron skillet into the oven.
6. remove the duck pieces from steamer and place legs, skin skid down, into the hot skillet. place the skillet into the hot oven immediately and cook the leg quarters for 10 minutes. add the breasts, skin side down, and cook for 7 more minutes or until the duck takes on a deep mahogany color and the skin is very crisp.
7. remove the duck from the skillet and rest under foil. add the chard and shallots to the skillet. toss the chard in the fat until it barely wilts. season with the sherry. serve with the duck.
- food network
Showing posts with label swiss chard. Show all posts
Showing posts with label swiss chard. Show all posts
1.09.2015
12.11.2013
stuffed peppers with red rice, chard and feta
prep time: tbd
cook time: tbd
servings: 4
ingredients:
4 medium red peppers
1 bunch swiss chard - stemmed and washed
salt
3 tablespoons olive oil
2 garlic cloves - minced
2 cups cooked red rice
1/4 cup chopped mint
2 ounces feta - crumbled
1/2 cup water
2 tablespoons fresh lemon juice
1 tablespoon tomato paste
steps:
1. cut the tops away from the peppers and gently remove the seeds and membranes. set aside.
2. bring a large pot of water to a boil, salt generously and add the chard leaves. blanch 1 minute, until just tender, and transfer to a bowl of cold water. drain, squeeze out water and chop medium-fine.
3. heat 1 tablespoon olive oil in a large skillet or saucepan and add the garlic. cook, stirring, until fragrant, about 30 seconds, and stir in the chard. stir for about 30 seconds, until coated with oil and garlic, and season with salt and pepper. stir in the rice, toss together, and remove form the heat.
4. transfer the rice mixture to a bowl and stir in the mint, feta and 1 tablespoon olive oil. season to taste with salt and pepper.
5. spoon the rice and chard mixture into the peppers and place the peppers upright in a lidded saucepan or skillet. mix together the water, lemon juice, salt to taste, optional tomato paste and remaining olive oil and add to the pan. bring to a simmer, reduce the heat, cover and simmer 40 minutes, until the peppers are tender. remove the lid and allow to cool in the pan. transfer to plates or a platter, spoon any liquid remaining in the pan over the peppers if desired, and serve.
- new york times, october 2013
cook time: tbd
servings: 4
ingredients:
4 medium red peppers
1 bunch swiss chard - stemmed and washed
salt
3 tablespoons olive oil
2 garlic cloves - minced
2 cups cooked red rice
1/4 cup chopped mint
2 ounces feta - crumbled
1/2 cup water
2 tablespoons fresh lemon juice
1 tablespoon tomato paste
steps:
1. cut the tops away from the peppers and gently remove the seeds and membranes. set aside.
2. bring a large pot of water to a boil, salt generously and add the chard leaves. blanch 1 minute, until just tender, and transfer to a bowl of cold water. drain, squeeze out water and chop medium-fine.
3. heat 1 tablespoon olive oil in a large skillet or saucepan and add the garlic. cook, stirring, until fragrant, about 30 seconds, and stir in the chard. stir for about 30 seconds, until coated with oil and garlic, and season with salt and pepper. stir in the rice, toss together, and remove form the heat.
4. transfer the rice mixture to a bowl and stir in the mint, feta and 1 tablespoon olive oil. season to taste with salt and pepper.
5. spoon the rice and chard mixture into the peppers and place the peppers upright in a lidded saucepan or skillet. mix together the water, lemon juice, salt to taste, optional tomato paste and remaining olive oil and add to the pan. bring to a simmer, reduce the heat, cover and simmer 40 minutes, until the peppers are tender. remove the lid and allow to cool in the pan. transfer to plates or a platter, spoon any liquid remaining in the pan over the peppers if desired, and serve.
- new york times, october 2013
9.07.2012
frank de carlo's black chickpea soup
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 cup dried black chickpeas
2 tablespoon olive oil + more for croutons
1 pound meaty pork bones
1 medium yellow onion - peeled and diced
1 carrot - diced
1 tablespoon minced garlic
8 cherry tomatoes, cut in half
1 bay leaf
2 sprigs thyme
1/2 cup white wine
20 bread cubes - 3/4-inch
salt
pepper
1 cup chard - chopped
2 eggs
grated parmesan
basil - torn.
steps:
1. wash the chickpeas and soak them in water to cover for at least 6 hours or overnight. drain.
2. heat the oil in a soup pot over medium heat and brown the bones well. add the onion, carrot and garlic. saute for about 5 minutes or until the onion becomes translucent.
3. add the tomatoes, bay leaf, thyme, chickpeas and wine, and enough water to cover by about an inch. cover and bring the soup to a boil over medium-high heat, then turn the heat down to low and cook, checking occasionally to make sure the mixture doesn't dry out. the chickpeas and meat will become tender about the same time; 3 hours or more.
4. in the meantime, preheat the oven to 325 degrees. toss the bread cubes with olive oil. bake baking sheet, toss occasionally, until golden. sprinkle with salt and set aside.
5. remove the bones, shred and return the meat to the pot. reheat, adding the greens and cooking until tender, about 10 minutes. remove the bay leaf. beat the eggs, add them and stir. add 2 handfuls of cheese.
6. ladle into bowls, top with pepper and torn basil.
- new york times,
cook time: tbd
servings: 4
ingredients:
1 cup dried black chickpeas
2 tablespoon olive oil + more for croutons
1 pound meaty pork bones
1 medium yellow onion - peeled and diced
1 carrot - diced
1 tablespoon minced garlic
8 cherry tomatoes, cut in half
1 bay leaf
2 sprigs thyme
1/2 cup white wine
20 bread cubes - 3/4-inch
salt
pepper
1 cup chard - chopped
2 eggs
grated parmesan
basil - torn.
steps:
1. wash the chickpeas and soak them in water to cover for at least 6 hours or overnight. drain.
2. heat the oil in a soup pot over medium heat and brown the bones well. add the onion, carrot and garlic. saute for about 5 minutes or until the onion becomes translucent.
3. add the tomatoes, bay leaf, thyme, chickpeas and wine, and enough water to cover by about an inch. cover and bring the soup to a boil over medium-high heat, then turn the heat down to low and cook, checking occasionally to make sure the mixture doesn't dry out. the chickpeas and meat will become tender about the same time; 3 hours or more.
4. in the meantime, preheat the oven to 325 degrees. toss the bread cubes with olive oil. bake baking sheet, toss occasionally, until golden. sprinkle with salt and set aside.
5. remove the bones, shred and return the meat to the pot. reheat, adding the greens and cooking until tender, about 10 minutes. remove the bay leaf. beat the eggs, add them and stir. add 2 handfuls of cheese.
6. ladle into bowls, top with pepper and torn basil.
- new york times,
12.30.2011
spicy chard soup
prep time: tbd
cook time: tbd
servings: 4
ingredients:
2 bunches swiss chard
1 teaspoon caraway seeds
1 teaspoon cumin seeds
3 tablespoons olive oil + more for drizzling
1 medium onion - finely chopped
2 tablespoons tomato paste
1 tablespoon harissa or other hot sauce
4 cloves garlic - finely chopped
6 cup chicken broth
1 lemon - halved
salt
1/4 cup greek yogurt
4 hard-boiled eggs - peeled and quartered
2 cups pita chips - coarsely crushed
steps:
1. cut the chard stems into 1/2-inch pieces and the leaves into 1-inch pieces, keep separate. toast the caraway and cumin seeds in a skillet over medium heat, 1 - 2 minutes. cool, then grind in a spice grinder.
2. heat the olive oil in a large pot over medium heat. add the chard stems and onion and cook until softened, 5 - 6 minutes. clear a space in the pan, then add the tomato paste, harisssa, garlic and ground spices. cook 2 minutes, then stir into the vegetables. add the chard leaves, chicken broth and 1 cup water, bring to a rapid simmer and cook until the chard is tender, about 10 minutes. squeeze in the juice from 1/2 lemon and season with salt.
3. mix the yogurt, the juice from the remaining 1/2 lemon and a pinch of salt. divide the soup among bowls. add the eggs, pita chips and a dollop of the yogurt mixture, drizzle with olive oil.
- food network magazine, april 2011
cook time: tbd
servings: 4
ingredients:
2 bunches swiss chard
1 teaspoon caraway seeds
1 teaspoon cumin seeds
3 tablespoons olive oil + more for drizzling
1 medium onion - finely chopped
2 tablespoons tomato paste
1 tablespoon harissa or other hot sauce
4 cloves garlic - finely chopped
6 cup chicken broth
1 lemon - halved
salt
1/4 cup greek yogurt
4 hard-boiled eggs - peeled and quartered
2 cups pita chips - coarsely crushed
steps:
1. cut the chard stems into 1/2-inch pieces and the leaves into 1-inch pieces, keep separate. toast the caraway and cumin seeds in a skillet over medium heat, 1 - 2 minutes. cool, then grind in a spice grinder.
2. heat the olive oil in a large pot over medium heat. add the chard stems and onion and cook until softened, 5 - 6 minutes. clear a space in the pan, then add the tomato paste, harisssa, garlic and ground spices. cook 2 minutes, then stir into the vegetables. add the chard leaves, chicken broth and 1 cup water, bring to a rapid simmer and cook until the chard is tender, about 10 minutes. squeeze in the juice from 1/2 lemon and season with salt.
3. mix the yogurt, the juice from the remaining 1/2 lemon and a pinch of salt. divide the soup among bowls. add the eggs, pita chips and a dollop of the yogurt mixture, drizzle with olive oil.
- food network magazine, april 2011
8.31.2011
sauteed swiss chard with red onion and serrano chile vinegar
prep time: 20 minutes
cook time: 10 minutes
servings: 4
serrano chile vinegar ingredients:
10 serrano chiles
2 cups white wine vinegar
salt
swiss chard ingredients:
2 1/2 pounds swiss chard
1/2- pound slab bacon - cut into small dice
2 medium red onions - halved and thinly sliced
2 cloves garlic - thinly sliced
salt
pepper
serrano chile vinegar steps:
1. using a paring knife, make a small slit in each chile and place in a pint-sized jar or bottle with a shaker top.
2. bring the vinegar and salt (to taste) to a boil and cook until salt has completely dissolved. remove from heat and let cool slightly. pour vinegar over chiles, cover and let sit at room temperature for at least 2 days.
swiss chard steps:
1. tear swiss chard leaves from thick white stalks. discard the stalks and coarsely chop leaves.
2. heat a large skillet over medium-high heat. add the bacon and cook until golden brown and fat has rendered. remove bacon to a place with a slotted spoon.
3. add onions and cook in the rendered fat until soft. add the garlic and cook for an additional minute. add the swiss chard leaves, season with salt and pepper to taste and stir to coat the leaves. cook until the leaves have completely wilted.
4. add the bacon back to the pan. add the serrano chile vinegar and continue cooking for 2 minutes. serve with additional vinegar on the side.
- food network
cook time: 10 minutes
servings: 4
serrano chile vinegar ingredients:
10 serrano chiles
2 cups white wine vinegar
salt
swiss chard ingredients:
2 1/2 pounds swiss chard
1/2- pound slab bacon - cut into small dice
2 medium red onions - halved and thinly sliced
2 cloves garlic - thinly sliced
salt
pepper
serrano chile vinegar steps:
1. using a paring knife, make a small slit in each chile and place in a pint-sized jar or bottle with a shaker top.
2. bring the vinegar and salt (to taste) to a boil and cook until salt has completely dissolved. remove from heat and let cool slightly. pour vinegar over chiles, cover and let sit at room temperature for at least 2 days.
swiss chard steps:
1. tear swiss chard leaves from thick white stalks. discard the stalks and coarsely chop leaves.
2. heat a large skillet over medium-high heat. add the bacon and cook until golden brown and fat has rendered. remove bacon to a place with a slotted spoon.
3. add onions and cook in the rendered fat until soft. add the garlic and cook for an additional minute. add the swiss chard leaves, season with salt and pepper to taste and stir to coat the leaves. cook until the leaves have completely wilted.
4. add the bacon back to the pan. add the serrano chile vinegar and continue cooking for 2 minutes. serve with additional vinegar on the side.
- food network
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