Ingredients Jump to Instructions ↓

  1. 2 duck breasts

  2. 1/2 pound mixed mushrooms, halved

  3. 1 head kale, thick stems removed and roughly chopped

  4. 1 teaspoon extra virgin olive oil

  5. 1 teaspoon unsalted butter

  6. 1 large shallot, finely minced

  7. 1 head young garlic, finely minced

  8. 3 bay leaves

  9. 1 cup Arborio or other Italian short grain Risotto rice

  10. 1/2 glass dry white wine

  11. 4ish cups chicken stock

  12. 3 ounces Parmesan cheese, finely grated

  13. 1 tablespoon cold unsalted butter salt and pepper Chicken Paillard

  14. 2 boneless, skinless chicken breasts, separated and trimmed of excess fat

  15. 1/2 cup all purpose flour

  16. 1 egg, beaten with

  17. 1 tablespoon milk

  18. 1 cup bread crumbs

  19. 1 tablespoon unsalted butter

  20. 2 tablespoons vegetable oil

  21. 2 ripe Roma tomatoes, diced

  22. 1 teaspoon capers

  23. 2 tablespoons extra virgin olive oil Juice of

  24. 1 lemon

  25. 1/2 teaspoon sugar Handful of basil, chiffonade (rolled up and sliced) A few curls of Parmesan cheese Salt and pepper Quick Roasted Chicken One

  26. 3-4 pound broiler-fryer chicken

  27. 1/2 cup marinade

  28. 2-3 tablespoons vegetable oil salt and pepper

Instructions Jump to Ingredients ↑

  1. Strictly speaking this isn’t completely necessary, but I like to do it if I’m planning ahead. Score the fatty part of the duck with a sharp knife and season liberally with salt and pepper. Place this on a rack set on a plate in the refrigerator so air can circulate around it. Leave this for 24-48 hours. This helps boost the flavor of the duck and also to crisp up the skin. Once you’re ready to cook, remove the duck from the fridge and let it warm up for at least half an hour at room temperature. Warm your chicken stock in a pot over medium heat. Place both breasts fat side down in a large skillet then turn the heat to medium. This will help to render the fat out slowly. Continue cooking the duck on the fatty side until very crispy, then flip to continue cooking the other side until done to your liking. Set aside and keep warm. In the hot, rendered fat, add the mushrooms and saute until a deep brown. Add the kale and continue to cook until wilted. I know it’s bad ettiquette to add such a comment now, but you could also blanch the kale beforehand instead. Season with salt and pepper and set aside. In the same pan, add the olive oil, butter, shallot, garlic and bay leaves with a pinch of salt and cook until the shallot is soft and translucent. Add the rice to the pan and allow it to get coated with the butter and oil. Cook this for a minute or two, stirring often, then add the white wine. Reduce the wine until it has almost nearly evaporated, then add a ladle of the stock. Allow this to cook into the rice, and repeatedly add another ladle of stock until the rice is nearly done, stirring at your leisure. When the rice is nearly cooked (it will still be slightly toothy), add a final ladle of stock, the mushrooms and kale and stir frequently. Once most of the liquid has been absorbed, remove the pan from the heat, stir in the cheese and cold butter and season to taste with salt and pepper. Serve with your duck breast, either sliced and mixed into the risotto or whole on its own. Take all chicken breast halves and, optionally, slice halfway into the breasts and fold them open (butterfly them). Place the butterflied breasts between two pieces of parchment paper or plastic wrap and lightly pound them using your hand, a meat tenderizer, a rolling pin, a mortar, a large can or the energy of a small child until they achieve a uniform thickness of about 1/4-1/8″, trying not to tear the flesh. Set up a small breading station using three plates or pie tins with the first containing the flour, the second containing the egg and the third containing the bread crumbs. Season all three lightly with salt and pepper. Season the breasts as well with salt and pepper, dip them one by one into the flour to coat, then shake off the excess. Dip a breast into the egg to coat completely, then raise it to drip most of the excess back into the bowl. Press it into the bread crumbs, flip over and try to get the entire surface covered with bread crumbs. Transfer to a plate or tray and repeat with the remaining breasts. Heat a large skillet over medium heat with half the oil and butter. As soon as the butter has melted and ceased foaming, add half of the chicken to the pan, giving it a little shake to prevent sticking. Wait patiently until the chicken appears halfway cooked up the sides, then check to see if a nice brown crust has developed. If so, flip the chicken over and continue cooking for an additional minute or two until they are cooked through. Transfer them to a plate and keep them warm in a low oven while you repeat the process with the remaining chicken breast halves. Combine the tomatoes, capers, olive oil, lemon juice, sugar and basil and season to taste with salt. Unfortunately depending on the acidity/sweetness of the tomatoes you may need more or less sugar and lemon juice, so adjust until it meets your tastes. Serve atop the chicken with curls of Parmesan. Adjust your oven rack to the second-highest setting, about 8″ away from your broiler and preheat the broiler to high. Remove any twine the chicken may have been trussed with and any giblets that might be in the cavity. Wash the bird and pat it dry with paper towel. Butterfly the chicken using either of the methods outlined below **. Gently pry the skin away from the meat with your fingers. You want to be able to season the meat with your marinade and then use the skin to protect it from burning, so try not to completely remove it from the bird or tear it. Make sure you pry the skin away from every part you want to eat, which should be all of it. Some places are hard to reach but the end result will be worth it. Massage the marinade into the meat, making sure to get into the hard to reach places in the legs and all the way to the back. Recover the meat with the skin as well as possible. Rub the skin with vegetable oil and season liberally with salt and pepper. This works best with two people, since one can turn the bird as the other seasons, but do what you can to cover as much of the skin as possible. Put the chicken skin-side up on a high-rimmed baking sheet or a roasting pan and pop it in the oven. A little trick I learned from Alton Brown is to pry the oven door open because some ovens automatically turn the broiler off when it reaches a certain temperature. You want it to stay as hot as possible because we’re trying to cook this thing as quickly as possible and yield crispy skin, which is delicious. Don’t forget to wash your hands really well with soap and water. Within 10 minutes, you should hear a lot of sizzling. If the skin is starting to crisp up and get brown, grab your trusty oven mitts, take the chicken out and turn it over. If not, wait a couple more minutes, it shouldn’t be long. If there is a lot of fat that has dripped off the bird, discard it to an empty can. You can use this fat to roast potatoes in, which is fantastic, but if you don’t do it the same night as the chicken you’ll probably want to just throw it away. In another 10 minutes, this side should also be browned. Remove the chicken from the oven, flip over so that the skin side is exposed once more, drain the pan again and reduce the oven temperature to 450 degrees. Return the chicken to the lower portion of the oven and roast it until it is done. If you’ve got an oven thermometer, it should register at around 170 degrees in both the thigh and the breast. I would estimate this will take about 30-40 minutes longer. If you notice that the skin is starting to blacken instead of brown, cover it tightly with tinfoil, unless you’re into the Cajun thing, then just ignore the smoke. When the chicken is cooked, remove it from the oven and let it rest. This means don’t poke it any more, don’t try to carve it, don’t even touch it for at least 15 minutes. The house will smell fantastic and you’ll be starving, but it’s crucial to wait. All those juices that run all over your counter when you cut into it too soon could’ve been locked into the meat. This is key! LET THE MEAT REST. THEN carve it and eat it. *Combine the ginger, garlic, cilantro, soy sauce, vinegar, orange juice, lime juice and brown sugar. Season to taste with salt and pepper, adjust seasoning if necessary. Marinate cooked chicken in the dressing in the refrigerator for about an hour. Combine bean sprouts, lettuce, basil and pineapple. Pour chicken and dressing over salad and toss to combine. Serve immediately. Heat olive oil and ghee in a large pot over medium heat and add the onion, sauting until tender. Add the chicken and fry until lightly browned on all sides, then add the tomatoes and a generous pinch of salt. Grind together cashews, chili pepper, garam masala, cloves, cinnamon, cardamom, ginger, garlic and bay leaf. Stir the spices into the yogurt. Reduce heat to a simmer and cook until sauce has thickened and chicken is tender, about 45 minutes. Serve over rice and garnish with fresh cilantro, if desired.


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