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Add the duck legs and cook over moderate heat, turning occasionally, until crisp and heated through, about 15 minutes. Transfer to a plate to cool slightly, then coarsely chop or shred the meat ...
For 30 years, Bobby Flay has invited millions of home cooks and pros alike into his kitchen through shows like "Grillin' & Chillin," "Boy Meets Grill," "Beat Bobby Flay" and "Iron Chef America."
Back to Bobby: the Iron Chef recommends crusting the meat on both sides in a pan with avocado oil (or your preferred cooking oil) and cooking it the rest of the way in the oven.
Roast the poblano directly over a gas flame or under the broiler, turning, until charred. Let cool. Peel, seed and chop the poblano. Preheat a cast-iron skillet.
Robert William Flay (born December 10, 1964) [5] [6] is an American celebrity chef, food writer, restaurateur, and television personality.Flay is the owner and executive chef of several restaurants and franchises, including Bobby's Burger Palace, [7] Bobby's Burgers, [8] and Amalfi. [9]
Lighter Side. Medicare
A classic recipe is to fry or grill the legs in a bit of the fat until they are well-browned and crisp, and use more of the fat to roast some potatoes and garlic as an accompaniment. The potatoes roasted in duck fat to accompany the crisped-up confit are called pommes de terre à la sarladaise. [4]
Celebrity chef Bobby Flay can help you stock your pantry, cook for last-minute guests and advise you if you want to try to beat Flay in his Food Network show, “Beat Bobby Flay.”