120 capon armagnac Recipes

olive oil, capon, cut into 8 to 10 pieces (you can use regular chicken if you can tsp find a capon, but i highly recommend searching 1 out.), kosher salt, all-purpose flour , for dusting, slab bacon , cut into lardons, ribs celery, cut into 1/2-inch dice, onion, cut into 1/2-inch dice, garlic , smashed, cremini or white button mushrooms, quartered, brandy, tomato paste, hearty red wine, cipollini onions (if you can tsp find , pearl onions are a good substitute.), chicken stock, bay leaves, bundle fresh thyme, fingerling potatoes, cut in 1-inch slices, fresh chives, finely chopped, for garnish

stewing hen or capon (or 2 3-lb fryers), cut into serving pieces, with giblets, butter, softened, leeks, cut in big chunks, celery stalks, cut in big chunks, carrots, cut in big chunks, onions, peeled and stuck with 2 cloves each, bouquet garni of 6 sprigs parsley ; 1/2 tsp thyme; 1/4 tsp nutmeg; 10 peppercorns; and 1 bay leaf (wrap these in tin foil and pierce all over with a fork), chicken stock, dry white wine, juice of 1 lemon, egg yolks, heavy cream, garnish: 1 lemon , sliced into 8 paperthin slices, 2 tbsp minced parsley

whole milk, eggs, sugar, unsalted butter, melted, cooled, vanilla extract, salt, all purpose flour, pitted prunes (about 6 oz), water, raisins, armagnac or other brandy, powdered sugar

leeks (white and pale green parts only), halved lengthwise, then cut into 1-inch pieces (4 cups), confit duck legs at room temperature, pitted prunes, coarsely chopped, armagnac or cognac, rendered duck fat or extra-virgin olive oil, cremini mushrooms, trimmed and halved lengthwise, extra-virgin olive oil, dry white wine, turkish or 1/2 california bay leaf, thyme sprigs, by 1-inch) lemon zest, by 1-inch) orange zest, reduced-sodium chicken broth, water, divided, yukon gold potatoes, quartered

pekin duck (sometimes called long island duck), including neck, armagnac or cognac, water, shallots, sliced, garlic cloves, halved, carrots, 1 cut into 1/4-inch-thick slices and 1 finely chopped, fresh thyme, bay leaf (not california ), kosher salt, whole black peppercorns, unflavored gelatin, chopped fresh flat-leaf parsley, thick baguette slices, toasted

dried white beans such as great northern, fresh pork rind, confit duck legs, fresh parsley stems (without leaves ), fresh thyme sprigs, garlic cloves, smoked salted slab bacon , halved crosswise, chopped onion (1 lb), salt, meaty mutton or lamb bones, cracked by butcher, rendered goose fat, tomatoes (3 lb), bay leaves (not california ), beef stock (not canned broth), dry white wine, black pepper, fresh garlic-pork sausage (not sweet or very spicy ) such as saucisson a litre ail au vin rouge,saucisse de canard a litre armagnac, or a mixture of the two, plain dry bread crumbs, chopped fresh flat-leaf parsley

whole raw grade a duck or goose foie gras at room temperature, cleaned and deveined, kosher salt, freshly ground white pepper, sauternes or 3 tbsp armagnac, toasted slices of pain de mie (dense white sandwich loaf) or baguette

pitted prunes (2 oz; sometimes called dried plums), armagnac, sweet pastry dough for a single-crust pie, mascarpone (from an 8 3/4-oz container), egg yolks, sugar, grated fresh lemon zest, vanilla, salt

olive oil, onions (6 to 8 medium), halved lengthwise, then thinly sliced lengthwise, head of garlic, cloves separated and peeled, salt, black pepper, pitted prunes (14 oz), armagnac, boneless center-cut pork loin roast (3 to 4 inches in diameter), tied, fresh parsley stems, fresh thyme sprigs, fresh sage sprig, california bay leaf or 2 turkish, black peppercorns, dijon mustard, light brown sugar, dry white wine, reduced-sodium chicken broth (8 fl oz), red-wine vinegar

tongue (2 lb), water, red wine vinegar, carrots, peeled and quartered, celery ribs, cut into 1 inch pieces, spanish onion, peeled and stuck with 2 cloves, veal shank (3 to 4 lb), beef brisket, beef cheeks, beef sausages, capon (cut into 4 pieces), turkey breast (about 2 lb), italian parsley (leaves picked from stems), saltpacked anchovies , headed, gutted and rinsed, saltpacked capers, rinsed and drained, hardboiled egg, roughly chopped, cornichons, white wine vinegar, salt, freshly ground black pepper

dried ancho chilies, stemmed and seeded, dried anaheim chilies, stemmed and seeded, dried chipotle chilies, stemmed and seeded, golden raisins, whole almonds, sesame seeds, whole black peppercorns, cinnamon stick, preferably mexican, broken in pieces, dried oregano, preferably mexican, fresh thyme, leaves only, extra-virgin olive oil, onions, sliced, garlic, chopped, serrano peppers, stemmed and seeded, tomatoes, chopped, bittersweet chocolate, preferably mexican, chopped, capon or large chicken, cut into 10 pieces, lemon, juiced, kosher salt and freshly ground black pepper, extra-virgin olive oil, chicken stock, onion, thinly sliced, radishes, thinly sliced, lime, juiced, cilantro leaves, for garnish, cooked white rice , for serving

french red wine, divided, capon or chicken (4 lb), cut into serving pieces, butter, divided, bacon, chopped into 1-inch pieces, yellow onion, chopped, fresh thyme, bay leaves, carrots, chopped into 1-inch pieces, garlic, chopped, red potatoes, peeled and cut into 1-inch pieces, white mushroom, sliced, all-purpose flour

whole, fresh capon chicken (a roasting chicken may be used), dry rosemary leaves, dry thyme leaves, chopped garlic, onions, diced, carrots cut into rounds, celery stalks, chopped, potatoes, peeled, extra-virgin olive oil, salt and pepper

oven roaster or capon, fresh herbs on stalks or 1 tbsp dried thyme, rosemary and tarragon, whole garlic cloves in skins, liquid (water , broth, wine or a combo) for deglazing, unsalted butter, salt and freshly ground black pepper, chopped parsley, yukon gold potatoes , scrubbed clean and cut in 1/4th lengthwise so they are more like wedges

whole chicken, 31/2 to 4 lb, giblets and liver set aside for other use, butter, onion, finely chopped, rib celery, finely chopped, garlic, thinly sliced, dry white wine, basic tomato sauce , recipe follows, chicken stock , from first step below, chopped fresh thyme leaves, recipe green pasta, recipe follows, rolled to thinnest setting and cut into 3/4inch ribbons

milk, a vanilla bean , split lengthwise, fine-quality white chocolate, chopped fine , plus shaved white chocolate for garnish, cognac or armagnac, or to taste, dark or white creme de cacao , or to taste, cream for garnish

boneless duck breast* (4 boneless breast halves, cut from two 5 1/2- to 6-lb ducks), firm-ripe bosc pear, apple juice, cornstarch, calvados or armagnac, green peppercorns packed in brine, drained and crushed lightly, duck or veal demiglace* or 1/2 extra-large vegetarian vegetable bouillon cube, fresh thyme leaves or 1/4 tsp dried, crumbled, garnish: fresh thyme sprigs

seedless red grapes (about 3 cups), rinsed well and drained, unsalted butter, softened, granulated sugar, whole large egg, egg yolk, all-purpose flour, salt, milk, armagnac , or to taste, sugar for dusting, lightly sweetened whipped cream