Today’s show is all about poultry. First up is Duck Confit with Braised Leeks and Sauerkraut. This is a scrumptious, quick, and easy one-pot meal that shouldn’t take you more than 35 minutes to put on the table. It works on the assumption that you have duck confit at hand, either because you made it yourself (I have included a recipe on this website, under the duck confit with braised leeks recipe) or you bought it.
You didn’t know there was such a thing as already-made duck confit? Well, there is. I list a good online source for it after the recipe, but you might even be able to find some at your local grocery store.
Then I am going to give you a quick tutorial about how to carve a turkey. It is exactly the same technique used to carve a chicken.
Finally, I team up with an up and coming young chef, Dale Talde, who has already made his mark with several restaurants in Brooklyn and continues to grow his restaurant empire. His recipe for “Angry Chicken,” is one of my all-time favorite chicken recipes.
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Chef/Proprietor of The Three Kings of Kings County
Dale Talde’s passion for cooking began at a young age in his native Chicago where he learned to prepare meals alongside his mother in the kitchen. The proud son of Filipino immigrants, he grew up immersed in his family’s cultural heritage while also enjoying the life of a typical American kid. Dale applies this distinct Asian-American experience to the menu of his eponymous restaurant, TALDE, located in the Brooklyn’s thriving Park Slope neighborhood. Dale opened TALDE—his first restaurant as chef/partner—in January 2012, and it quickly became a hit with diners and critics alike. In August 2012 he and his partners, the Three Kings of Kings County, David Massoni and John Bush launched Pork Slope, a Brooklyn roadhouse serving his take on classic American bar food. In October 2012, he took over the kitchen and became a partner in Massoni and Bush’s older restaurant, Thistle Hill Tavern. In winter of 2015, Dale, John and David opened their second location of TALDE in Jersey City along with an Italian restaurant and café, Carrino Provisions, with their friends and longtime Jersey City residents, Alfonso Carrino and Anthony Carrino and John Colaneri of HGTV’s “Kitchen Cousins,” “Cousins on Call” and “Cousins Undercover.” In summer of 2015, the Three Kings of Kings County will open the third outpost of TALDE in Miami Beach at the Thompson Hotel.
In 2013, Dale was given both a “People’s Best New Chef” award from Food & Wine magazine, and a “Rising Star” award from StarChefs.
A 1998 graduate of the prestigious Culinary Institute of America, Dale began his professional career in Chicago as part of the opening staff at two of the city’s most acclaimed eateries: Chef Jean-Georges Vongerichten’s Thai-inspired, French restaurant, Vong-Chicago; and Chef Shawn McClain’s New-American restaurant, Spring. Dale followed this with a stint consulting at Le Anne, a Vietnamese bistro in Chicago’s western suburbs. It was there, he developed a true passion for Southeast Asian cuisine.
Dale later joined Chef Carrie Nahabedian at her award-winning New-American restaurant, Naha. Under Chef Nahabedian, Dale learned the value of being a “locavore” and how to build relationships with local farmers, fishmongers and butchers. While Dale was cooking dinner at Naha, he also took a position cooking lunch for Kevin Shikami at his restaurant, Kevin. The opportunity to become a Chef de Cuisine in 2003 had Dale moving on to Opera, a modern Chinese restaurant.
In December 2005, Dale moved to NYC for the opportunity to work with Chef Masaharu Morimoto and restaurateur Stephen Starr at the celebrated Japanese restaurant, Morimoto. Continuing to work with STARR Restaurants, he then joined the kitchen of Buddakan, serving as Chef de Cuisine. In 2011, Dale was named Director of Asian Concepts for STARR Restaurants, consulting on various projects and assisting with the opening of Makoto in Bal Harbour, Fla.
In addition to his work in the kitchen, Dale was also a two-time cheftestant on Bravo’s Emmy Award-winning culinary show, “Top Chef.” He competed in season 4, as well as, on the show’s “All Star” season, and became one of the show’s most popular cast members.
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For more than half a century, Maple Leaf Farms has provided the luxurious taste of duck to culinary adventurers everywhere. From the farm to the table, producing safe, high-quality foods in a thoughtful and responsible manner has been at the forefront. Maple Leaf Farms has preserved the ideas it was founded upon: contribution to local communities, responsibility for the environment, respect for others and insistence on high quality. Today, this fourth generation, family-owned company leads the market with innovative, value-added duck products of superior quality. In short, Maple Leaf Farms provides products for your family that it’s happy to serve its own with the goal of transforming ordinary dishes into lasting memories with the versatile flavor of duck.
EZRA’S Family has been producing Feta cheese in the Mediterranean region for more than 100 years. The recipes have been passed from generation to generation. This is the first time we introduce an authentic Mediterranean Feta cheese produced in the USA to the US consumers. Ezra’s Feta is creamy and smooth with a very authentic flavor. Unlike the traditional style feta which is very crumbly and in many cases sold as crumbled Feta, EZRA’S Feta is sold as chunks, sliced cubes that can be used in salads, sandwiches, pizza, pasta, baking, cooking and many other options. EZRA’S Feta is also available as a lite Feta with only 1.5g of fat per oz, but with all of the flavors and creaminess like the original. EZRA’S Feta is sold in a “Stay Fresh Cup” with brine to maintain freshness and flavors. The cheese is kept in a small basket in the brine that can be lifted and hung on top of the cup, out of the brine for convenient use. When finished enjoying the Feta you can lower it back into the brine to maintain freshness at all times.
Fairway for donating all the food | Chantal for the cookware | Le Creuset for the Dutch ovens | Wustoff for the knives | Boos for the cutting boards | Kitchen Aid for the appliances | Oxo for the small kitchen tools |