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The Zeeman's Kitchen

Wednesday, October 8, 2014. Hudson Valley Duck Legs. Add some salt to a spice grinder along with the all spice, thyme star anise, rosemary, bay, peppercorns and coriander seeds and mix under powdered. Coat duck legs all over with spice mixture making sure to get under the skin of the duck so the spice mix is in contact with the meat as well as skin. Let cure for about 6 hours. Rinse duck thoroughly and vacuum seal. Cook sous vide at 140F 60C for 48 hours. This will be the best duck you've ever had!

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The Zeeman's Kitchen | zollners.blogspot.com Reviews

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Wednesday, October 8, 2014. Hudson Valley Duck Legs. Add some salt to a spice grinder along with the all spice, thyme star anise, rosemary, bay, peppercorns and coriander seeds and mix under powdered. Coat duck legs all over with spice mixture making sure to get under the skin of the duck so the spice mix is in contact with the meat as well as skin. Let cure for about 6 hours. Rinse duck thoroughly and vacuum seal. Cook sous vide at 140F 60C for 48 hours. This will be the best duck you've ever had!

<META> KEYWORDS

1 the zeeman's kitchen

2 signature duck confit

3 10g allspice

4 8g thyme

5 5g fresh garlic

6 2g chili powder

7 2g star anise

8 1g rosemary

9 1g bay leaves

10 1g black peppercorns

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the zeeman's kitchen,signature duck confit,10g allspice,8g thyme,5g fresh garlic,2g chili powder,2g star anise,1g rosemary,1g bay leaves,1g black peppercorns,1g coriander seeds,01 orange zest,zeeman approved,posted by,mike z,1 comment,email this,blogthis

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The Zeeman's Kitchen | zollners.blogspot.com Reviews

https://zollners.blogspot.com

Wednesday, October 8, 2014. Hudson Valley Duck Legs. Add some salt to a spice grinder along with the all spice, thyme star anise, rosemary, bay, peppercorns and coriander seeds and mix under powdered. Coat duck legs all over with spice mixture making sure to get under the skin of the duck so the spice mix is in contact with the meat as well as skin. Let cure for about 6 hours. Rinse duck thoroughly and vacuum seal. Cook sous vide at 140F 60C for 48 hours. This will be the best duck you've ever had!

INTERNAL PAGES

zollners.blogspot.com

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The Zeeman's Kitchen: King Salmon on Israeli cous cous salad with chermoula

http://www.zollners.blogspot.com/2011/04/king-salmon-on-israeli-cous-cous-salad.html

Sunday, April 10, 2011. King Salmon on Israeli cous cous salad with chermoula. 1/2 cup Israeli Pearl Cous Cous. 1 cup chicken stock. 1 Shallot finley diced. 1 garlic clove finley diced. 2 Tbs Chopped Parsley. Zest, Segments and juice from one orange and one lemon. 16 Toasted chopped Almonds. 1/2 Tsp Coriander Seeds. 1/2 Tsp Red pepper flakes. A pinch of saffron threads crumbled. 1/2 tsp sea salt. 1 medium red onion finly diced. Juice of 2 lemons. 2 tbs chopped cilantro. 2 finely minced garlic cloves.

2

The Zeeman's Kitchen: De Canard Au vin (Duck braised in red wine)

http://www.zollners.blogspot.com/2011/08/de-canard-au-vin-duck-braised-in-red.html

Saturday, August 13, 2011. De Canard Au vin (Duck braised in red wine). So after a fun day at the farmers market, I was inspired to do my take on the french co co vin where a chicken is braised in red wine. Here is my De Canard Au vin. Olive oil, salt and pepper. About 3 cups of shallots peeled, ends cut. A dozen baby carrots diced. 6 birds eye green thai chillis stem end cut off. A few whole cloves of peeled garlic. Fresh sprigs thyme, rosemary, and oregano. 1/8 cup pomegranate molasses. Gnosis Chocolat...

3

The Zeeman's Kitchen: Pasta Caprese with rosemary olive bread

http://www.zollners.blogspot.com/2011/08/pasta-caprese-with-rosemary-olive-bread.html

Tuesday, August 2, 2011. Pasta Caprese with rosemary olive bread. 1/4 cup super good quality extra virgin olive oil. 3 Tsp fresh lemon juice. A couple garlic cloves pressed through a garlic press. 1 small shallot , minced fine. Very small amount of fresh rosemary minced fine. 15 lbs fresh ripe tomatoes cored seeded and sliced. 12ounces fresh buffalos milk mozzarella cheese cut into cubes. 1 pound good quality pasta. 1/4cup chopped fresh basil. Subscribe to: Post Comments (Atom). View my complete profile.

4

The Zeeman's Kitchen: Sesame Chicken

http://www.zollners.blogspot.com/2011/03/sesame-chicken.html

Thursday, March 31, 2011. Finished a bottle of wine and working on some whiskey now so just the picture :). Subscribe to: Post Comments (Atom). Port Chester, NY, United States. View my complete profile. Gnosis Chocolate Raw Vegan Organic AND better then any commercial brand out there. For the real STARchefs. Http:/ www.delish.com/. Https:/ www.cooksillustrated.com/. Knife Forums in the kitchen! Some of my favorite food forums @ cheftalk. Sourdough Home great for learning about sourdough.

5

The Zeeman's Kitchen: Butter Roasted Oysters

http://www.zollners.blogspot.com/2012/04/butter-roasted-oysters.html

Saturday, April 28, 2012. This is a recipe Chef Michel Nischand did at the ICAP NY Culinary Experiance. T he quality of this dish likst most others is determined by the quality of your ingredients so use fresh oysters and good wine, vinegar, and butter. 1/3 cup drinking quality white wine. 1/4 cup good quality white wine vinegar. 1 shallot thinly sliced, plus 24 thin shallot slices for garnish (about 4 shallots). 1/4 tsp whole black peppercorn. 1/2 cup (1 stick) unsalted butter cut into pieces. 5 Spread ...

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An arrest -Ed Development on Neighborhood Chefs Show ( Pastry Chef Ed Myers) | Neighborhood Chefs

https://neighborhoodchefs.wordpress.com/2013/01/13/an-arrest-ed-development-on-neighborhood-chefs-show-pastry-chef-ed-myers

Neighborhood Chefs, Experience The Inside Looking Out! An arrest -Ed Development on Neighborhood Chefs Show ( Pastry Chef Ed Myers). I mentioned earlier, about this arrested development, we are grateful to Pastry Chef Ed for gracing the set and taking timeout of his busy schedule and the busiest time of the year for Him …….Christmas! Will have you covered on all aspects of desserts for all occasions providing the freshest ingredients…. You can check out Pastries Anyone? On Facebook and like his business ...

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His “Ill-ness” has hit the Neighborhood | Neighborhood Chefs

https://neighborhoodchefs.wordpress.com/2012/12/23/his-ill-ness-has-hit-the-neighborhood

Neighborhood Chefs, Experience The Inside Looking Out! His “Ill-ness” has hit the Neighborhood. The chef I am going to be writing about goes by many titles such as The Ill Chef and Food Network’s Chopped Champion. Who am I talking about, you ask? As aforementioned chef Shehu appeared on the popular Food Network show Chopped Season 7 Episode 1. For those who have not watched the show Chopped is a competition where there are 4 Chefs competing in 3 rounds of a mystery basket challenge. The chefs are...Many ...

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Let’s see what’s cooking in the kitchen | Neighborhood Chefs

https://neighborhoodchefs.wordpress.com/2011/11/14/lets-see-whats-cooking-in-the-kitchen

Neighborhood Chefs, Experience The Inside Looking Out! Let’s see what’s cooking in the kitchen. Shoot this past Saturday was full of surprises. I have got to compliment each one of these chefs on sharing their talent with us. Our Guest host, David Rivera. And Saquan got on like a house of fire. Chey B, a life and relationship coach, put his charms in the pot and created Rotini Pasta with Turkey)Turkey. One day a few weeks ago, I was on the train with my daughter returning from NYC. Ms Regine Bigler prove...

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The Zeeman's Kitchen

Wednesday, October 8, 2014. Hudson Valley Duck Legs. Add some salt to a spice grinder along with the all spice, thyme star anise, rosemary, bay, peppercorns and coriander seeds and mix under powdered. Coat duck legs all over with spice mixture making sure to get under the skin of the duck so the spice mix is in contact with the meat as well as skin. Let cure for about 6 hours. Rinse duck thoroughly and vacuum seal. Cook sous vide at 140F 60C for 48 hours. This will be the best duck you've ever had!

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