Episode 419
This week on the show, I’m cooking poultry with guest chef Dale Talde.
This week’s show, Episode 419: The Bird is the Word, is all about poultry. Who doesn’t like chicken and it’s feathered companions, turkey and duck? In a salute to our favorite birds, I prepare Duck Confit with Braised Leeks and Sauerkraut and Angry Chicken, cooked with special guest, Top Chef’s…
Angry Chicken
Serves 4 Side dish: sautéed baby bok choy Ingredients 1 teaspoon coriander seed 1 green cardamom pod 1/2 teaspoon whole black peppercorns 1 teaspoon fennel seed 3 cups Frank’s hot sauce 1 pound plain yogurt 1 tablespoon fish sauce 1 teaspoon garlic powder 1 teaspoon chicken bouillon 1 teaspoon turmeric…
Duck Confit with Braised Leeks and Sauerkraut
Start to finish: 35 minutes Hands on time: 15 minutes Servings: 4 Ingredients 3 tablespoons duck fat or olive oil 4 confit duck legs 2 medium leeks, cut into 1-inch pieces 8 ounces cremini mushrooms, sliced 1 cup sauerkraut (do not rinse it) 1 cup chicken broth Preheat the oven…