Duck Bourguignonne With Chestnut Spaetzle Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEEF BOURGUIGNON



Beef Bourguignon image

This hearty French-style stew is a classic combination of wine, garlic, and onion. Serve Beef Bourguignon with boiled or roasted new potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 3h15m

Number Of Ingredients 15

3 tablespoons olive oil
8 ounces button mushrooms (trimmed), quartered if large
3 pounds boneless beef rump roast, cut into 1-inch pieces
Coarse salt and ground pepper
5 strips bacon, cut into 1/2-inch pieces
1 tablespoon tomato paste
2 tablespoons all-purpose flour
3 cups dry red wine
2 cups low-sodium chicken broth
1 bay leaf
1 garlic clove, smashed and peeled
4 carrots, peeled and cut into 1-inch pieces
10 ounces pearl onions, peeled
1 tablespoon butter, cut into pieces
2 tablespoons fresh parsley, chopped (optional)

Steps:

  • Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a lid, heat 2 tablespoons oil over medium-high. Add mushrooms and cook until browned, about 10 minutes. Transfer to a plate. Season beef generously with salt and pepper and add 1 tablespoon oil to pot. In batches, brown beef, 2 to 3 minutes per batch (adding up to 1 tablespoon oil per batch, if needed); transfer to plate. Pour off all but 1 tablespoon fat from pot. Add bacon and cook over medium until brown, 5 minutes. Add tomato paste; cook, stirring, 30 seconds. Add flour and cook, stirring, 30 seconds.
  • Return beef to pot; add wine, broth, bay leaf, and garlic. Bring to a boil, cover, and transfer pot to oven; cook 1 1/2 hours. Add carrots and onions and cook until meat is very tender, 1 to 1 1/2 hours more, adding mushrooms 15 minutes before end of cooking. Stir butter into stew and serve topped with parsley, if desired.

Nutrition Facts : Calories 538 g, Fat 30 g, Fiber 1 g, Protein 37 g

More about "duck bourguignonne with chestnut spaetzle recipes"

DUCK BOURGUIGNON RECIPE | HOW TO COOK AN EASY AND DELICIOUS …
duck-bourguignon-recipe-how-to-cook-an-easy-and-delicious image
Oct 23, 2020 Duck bourguignon is simply a savory duck stew and perfect for the Fall and Winter months. Fall and Winter is also thankfully Duck Hunting Season, and I find ...
From

BRAISED DUCK LEGS WITH SPAETZLE AND MUSHROOM …
Jul 26, 2023 Arrange legs, skin sides up, on a wire rack set inside a baking sheet. Refrigerate, uncovered, 8 hours. Preheat oven to 275°F. Heat a large …
From foodandwine.com
  • Sprinkle duck legs evenly with salt and pepper. Arrange legs, skin sides up, on a wire rack set inside a baking sheet. Refrigerate, uncovered, 8 hours.
  • Preheat oven to 275°F. Heat a large Dutch oven over medium-low. Add 3 duck legs, skin sides down, to Dutch oven; cook, undisturbed, until deep golden brown while slowly rendering duck fat, about 25 minutes. Transfer legs to a rimmed baking sheet. Pour rendered fat into a heatproof bowl. Repeat process using remaining duck legs, reserving fat. Chill rendered fat in bowl until ready to use.
  • Return all duck legs to Dutch oven; add 6 cups water, onion, thyme, garlic, and bay leaf. Bring to a boil over medium-high. Cover Dutch oven, and transfer to preheated oven. Roast until duck is just fork-tender and cooked through, 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from oven. Let mixture cool, uncovered, in Dutch oven at room temperature 1 hour.
  • Transfer duck legs to a rimmed baking sheet; tent with aluminum foil, and set aside. Pour braising liquid in Dutch oven through a fine wire-mesh strainer into a heatproof bowl; discard solids. Skim and discard fat from liquid; return liquid to Dutch oven. Bring to a boil over medium-high. Reduce heat to medium-low; cook until liquid is reduced to about 2 cups, about 40 minutes.

MAPLE DUCK BOURGUIGNON - CANARDS DU LAC BROME
Remove the skin from the breasts, then cut the meat into 1 inch (2.5 cm) cubes. Set aside. Chop the smoked duck breast and sauté in a large saucepan with the duck fat for 5 minutes.
From canardsdulacbrome.com

DUCK BOURGUIGNONNE WITH CHESTNUT SPAETZLE - BEVERAGE RECIPES
Duck Bourguignonne With Chestnut Spaetzle might be just the beverage you are searching for. One portion of this dish contains roughly 110g of protein, 65g of fat, and a total of 1824 …
From fooddiez.com

PAPPARDELLE WITH DUCK AND CHESTNUT RAGù | AMERICA'S …
1. Adjust oven rack to middle position and heat oven to 300 degrees. Pulse chestnuts in food processor until finely chopped, 10 to 12 pulses, scraping down sides of bowl as needed; transfer to bowl. Pulse onion, carrot, and celery in …
From americastestkitchen.com

SAVORY DUCK STEW - DUCKS UNLIMITED
Directions. Step 1. Preheat the oven to 325deg;F. Season the duck with salt and pepper. Toss it with flour to coat evenly. Then shake off any excess flour. Step 2. In a large, heavy oven-safe …
From ducks.org

MAGRET WITH RED WINE AND SHALLOTS — COOKS WITHOUT BORDERS
1. Use a toothpick or a needle to prick holes all over the fat-side of each duck breast — about 25 or 30 per breast. This will allow the fat to render more easily. Generously season both sides of …
From cookswithoutborders.com

DUCK BURGUNDY - PAULA DEEN
Preheat oven to 350 °F. Clean ducks well and rub body cavities lightly with salt, pepper, garlic powder, and poultry seasoning. Stuff cavities with pieces of onion, apple, orange and celery. Rub ducks with soy sauce and oil. Place in baking …
From pauladeen.com

VENETIAN DUCK RAGU WITH PAPPARDELLE - INSIDE THE …
Dec 6, 2018 Add finely chopped carrot, onion and celery, orange zest, bay leaf and 1/2 tsp cinnamon with a touch more olive oil and saute slowly for 10 minutes, stirring often until the vegetables are soft (photo 2). Add the duck back to the …
From insidetherustickitchen.com

DUCK BOURGUIGNONNE WITH CHESTNUT SPAETZLE | RECIPE | DUCK …
Jan 5, 2019 - Duck Bourguignonne with Chestnut Spaetzle. Jan 5, 2019 - Duck Bourguignonne with Chestnut Spaetzle. Explore. Food And Drink ...
From pinterest.com

DUCK BOURGUIGNONNE , CHESTNUTS, FORAGED MUSHROOMS & CIPOLLINI …
Instructions: Day 1: Heat 3 tablespoons oil in a large saucepan over medium heat. Add celery, carrots, and onion; cook, stirring, until softened and browned, about 8 minutes.
From ridgewine.com

CHESTNUT SPAETZLE RECIPES
Steps: In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the …
From tfrecipes.com

SLOW-ROASTED DUCK A L'ORANGE WITH LINGONBERRY-PORT GRAVY
Dec 12, 2014 Stuff the duck with some of the onion, apple, and orange wedges, 1/3 of the chestnuts, 1 /2 of the thyme, 1 /2 of the sage, and the bayleaf and tie the legs together with …
From meikepeters.com

SIENNA MILLER’S DUCK RAGù RECIPE | JAMIE OLIVER RECIPES
Preheat the oven to 180ºC/350ºF/gas 4. Rub the duck all over with olive oil, sea salt and black pepper. Put into a snug-fitting roasting tray and roast for 2 hours, or until golden and cooked through, then remove the duck to a board and set the …
From jamieoliver.com

THE MOST DELICIOUS DUCK WITH CHESTNUTS - RECIPE - BONAPETI.COM
Oct 14, 2023 Season the duck with salt and black pepper both on the outside and inside. Add garlic and cilantro to the bread, then season the stuffing with salt and black pepper to taste. …
From bonapeti.com

DUCK RAGú WITH FRESH PAPPARDELLE RECIPE - BBC FOOD
Cook until lightly golden-brown, then turn down the heat to low and add the chopped chestnuts. Cook gently for 5 minutes. Bring a large saucepan of salted water to the boil and cook the ...
From bbc.co.uk

PAN ROASTED DUCK BREAST WITH BRAISED RED CABBAGE …
Heat a pan to medium, high heat. Add the duck breasts skin side down and cook for 5 mins till evenly coloured. Flip over and continue to cook for 1 more min. Place the duck breasts into the oven for 15 – 18 minutes depending on how …
From gressinghamduck.co.uk

DUCK BOURGUIGNON RECIPE - GRESSINGHAM
Nov 9, 2022 Heat the oil in a large, deep-sided pot on a medium heat and fry off the bacon for 2-3 minutes until crispy. Remove and place onto kitchen paper. Add the celery, onion, carrot, mushroom and garlic into the pan and gently fry off …
From gressinghamduck.co.uk

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

You'll also love

Beef Lentil Soup_image Beef Lentil Soup

Baked Ham With Brown Sugar and Mustard Glaze_image Baked Ham With Brown Sugar and Mustard Glaze

Coconut cream pie filling made in the microwave_image Coconut cream pie filling made in the microwave

Layered Italian Sandwich_image Layered Italian Sandwich

Spiced Pumpkin Pancakes_image Spiced Pumpkin Pancakes

Stovetop Chicken 'n' Stuffing_image Stovetop Chicken 'n' Stuffing

English Saffron Bread_image English Saffron Bread

Bread Machine Sweet Dough/Rolls_image Bread Machine Sweet Dough/Rolls

Chicken with Maple Mustard Glaze_image Chicken with Maple Mustard Glaze

Glazed Apple Rings_image Glazed Apple Rings

Honey Dijon Mustard Pork Loin_image Honey Dijon Mustard Pork Loin

Chilean Chicken Stew_image Chilean Chicken Stew

Barbecue Lasagna_image Barbecue Lasagna

Rhubarb Juice_image Rhubarb Juice

Santa Fe Chicken Casserole_image Santa Fe Chicken Casserole

TUSCAN ROASTED CHICKEN AND VEGETABLES_image TUSCAN ROASTED CHICKEN AND VEGETABLES

Delicious Brat Casserole_image Delicious Brat Casserole

Crispy Chilli Beef With Broccoli_image Crispy Chilli Beef With Broccoli

Angie's Banana Nut Bread_image Angie's Banana Nut Bread

Strawberry-Mint Salad with Candied Walnuts_image Strawberry Mint Salad with Candied Walnuts

Related Search

Borsh Borsch Or Borshch

Cheesy Creamed Corn Casserole

Chile Con Queso For The Crock Pot

Chinese Omelet With Stir Fried Vegetables In Spicy Sauce

Creamyspinachlasagna

Honey Butter Syrup (goes Great On Pancakes!)

Spaghetti Italian

Wildricesoup