Thanksgiving is great...if you're not the one doing all the cooking. Hope this post will make it easier if you are doing all the cooking. (Or say fuck-it and do it potluck style).
November 23 – PREP
Mashed Potatoes
1. Peel and chop 2 lbs. Yukon gold potatoes.
2. Place in bowl, cover w/ water and refrigerate.
3. Grate 1.5 cups gruyere cheese. Refrigerate.
Duck
1. Gather a bunch of green onion, 1 head of garlic (cut in half), ½ lemon (cut in 4ths), 4 sprigs thyme, sage, 1 sprig of rosemary. Place these in a bowl and refrigerate.
2. Wash and dry duck. Refrigerate.
Stuffing
1. Finely dice and place in bowl:
* 1 celery stalk
* 1 small carrot
* ½ red bell pepper
* 4 cremini mushrooms
* bunch parsley
2. In a separate bowl, add finely chopped:
* ½ onion
* 3 cloves garlic
Roasted Veggies
1. Roughly chop:
* 1 ½ red bell pepper
* 1 orange bell pepper
* 2 carrots
* ½ head broccoli
* ½ head cauliflower
* 1 lemon
* 1 ½ lbs. green beans (don’t chop, just remove stems)
2. Add veggies, 2 tsp paprika, 2 tsp garlic powder, 1 tsp Italian seasoning, salt & pepper, ½ cup olive oil to bowl and evenly coat.
3. Refrigerate until ready to cook.
November 24 - COOK
Mashed Potatoes Recipe Video
1. In a slow cooker add:
* 2 lbs cubed Yukon gold potatoes
* 3 cloves garlic
* 2 tbsp. butter
* ½ cup chicken broth
* ½ tsp salt, ½ tsp pepper
2. Cook on low 5 hours.
3. Once done, mix with hand mixer.
4. Add 1/3 cup heavy whipping cream and butter and mix.
5. Add cheese 1/3 at a time and mix until smooth.
Duck Recipe Video
1. Preheat oven to 350 degrees.
2. Remove neck and giblets.
3. Wash inside out and pat dry.
4. Crosshatch the fatty skin on the breast. Poke fatty areas with toothpick. DO NOT pierce or cut into the meat, just the fat!
5. Salt and pepper inside and out.
6. Stuff with green onion, garlic head, lemon, thyme, rosemary, and sage.
7. Tie legs together with sting or aluminum foil. Fold wing tips behind bird.
8. Place duck on rack in a backing pan, breast side up. Add water to bottom of pan.
9. Bake 1 hour. Take out, poke skin, flip duck, drain fat from pan into clean jar.
10. Bake 1 hour. Take out, poke skin, flip duck, drain fat from pan into jar.
11. Turn oven temp to 400 degrees.
12. Bake 1 hour (breast side up). Take out. Drain fat from pan and DISCARD if burnt.
Stuffing Recipe Video
1. In a cast iron pan, heat 3 tbsp. duck fat. Sautee onion and garlic until soft.
2. Add remaining veggies with salt, pepper, paprika, and Italian seasoning. Sautee 2-3 minutes.
3. Add broth and cubed bread. Mix well.
4. Bake at 400 degrees 30-40 minutes (cover with tin foil if top is burning).
Roasted Veggies Recipe Video
1. Grease sheet pan with oil/duck fat.
2. Add chopped veggies.
3. Bake at 400 degrees 10 minutes, stir, then bake additional 10 minutes.
Gravy Recipe Video
1. If using pan from roasted duck – drain fat from pan.
2. Place on burner and add 4 tbsp. duck fat and 4 tbsp. flour. Whisk 2-3 minutes.
3. Add 3 crushed garlic cloves and 4 sprigs thyme. Mix 30 seconds.
4. Add ½ cup red/white wine. Let simmer 2-3 minutes.
5. Add 1.5 cups chicken broth. Whisk until gravy is thick and silky. Salt and pepper to taste.
Schedule
Start Cooking Mashed Potatoes in the morning (steps 1-2)
HOUR 1
Nothing
Hour 2
Prep duck for baking (steps 1-7)
HOUR 3
Stick duck in oven
HOUR 4
Flip duck (steps 8-9)
Start on stuffing (steps 1-3)
HOUR 5
Flip duck (step 10)
Add stuffing to oven (step 4)
Place veggies on sheet pan (steps 1-2)
Finish mashed potatoes (steps 3-5)
HOUR 6
Take duck out - let rest
Take stuffing out
Add veggies to oven (step 3)
Make Gravy (steps 1-5)
Ingredient List
1 celery stalk
3 carrots
2 red bell peppers
1 orange bell pepper
4 cremini mushrooms
½ lb broccoli
½ lb cauliflower
1 ½ lemon
1 ½ lbs. green beans
1 head garlic + 9 cloves
bunch parsley
bunch of green onion
½ onion
2 lbs Yukon Gold Potatoes
Poultry Blend fresh herbs (or thyme, sage, rosemary)
¾ loaf French bread
½ cup red/white wine
2 cups chicken broth
4 tbsp flour
½ cup olive oil
3 tbsp butter, divided
½ cup heavy cream
1.5 cups gruyere cheese
Italian seasoning
garlic powder
paprika
Salt & Pepper
No comments:
Post a Comment