68679 cinnamon scented duck reduction Recipes

duck breasts, honey, sherry wine vinegar, soy sauce, freshly grated ginger, garlic, crushed, cinnamon, chinese five spice powder, freshly ground black pepper, spring onions

duck legs, garlic cloves, star anise, cinnamon, red chili pepper flakes, sesame oil, soy sauce, sweet chili sauce, rice wine vinegar, green ginger wine

duck, washed and dried, salt, pepper, stalks celery, diced, onion, diced, cinnamon sticks, star anise, olive oil, divided, honey, sherry wine vinegar, orange juice, butter, kumquats , sliced crosswise into 1/8 -inch thick slices

duck, chopped rhubarb, chopped cherries (i used frozen), honey, orange marmalade (i used low cal), balsamic vinegar, gingerroot, soy sauce, cinnamon stick, broken in pieces, orange juice, water

water, couscous, salt, olive oil, boneless duck breast halves, skinned, fat-free , less-sodium chicken broth, dry white wine, minced shallots, dried herbes de provence, tomato paste, cinnamon stick, chopped pitted green olives

duck (skin pricked all over with a fork), red wine, brown sugar, anise seed, whole cinnamon sticks, red wine vinegar, orange juice, red wine vinegar, honey, ancho or cayenne pepper (optional), olive oil, salt and freshly ground pepper, mesclun, red or bosc pears, peeled, cored and cut into eighths, unsalted butter, granulated sugar, ground cinnamon, sugar, water, lightly salted peanuts, skins removed, peanut brittle, chopped finely, chopped chives

ground duck meat, diced duck meat, ground duck fat, plus more for cooking sausage, flour (add enough hot water to make a small pastry dough, about 2 tbsp), port wine, fennel seeds, salt and pepper, sugar, egg white, foie gras, duck skin, duck fat, butcher s string

melted duck or goose fat or butter. you can purchase goose fat at bristol farms; you can save duck fat from roasting duck legs (also available at asian supermarkets; i usually get them on the same trip and make them first, to render the fat). you may supplement either 1 with butter if you need more to cover the gizzards. vegetable oil will not do. you will need enough to cover the gizzards in, a small high casserole ; i also use a loaf pan.

dried black mission figs, dry red wine, canned low-salt chicken broth, cinnamon sticks, butter, chopped shallots, assorted fresh wild mushrooms (such as portobello, chanterelle, oyster and stemmed shiitake), thinly sliced, chopped peeled fresh ginger, chopped fresh chives, honey, boneless duck breasts, with skin, olive oil, fresh chives (optional)

duck, szechuan ground pepper, salt, cm ginger, sliced, spring onions, shaoxing wine, lychee tea, sugar, cinnamon, star anise

trimmed rhubarb, stalks cut into 1/2-inch thick slices, dark brown sugar, dried tart cherry, minced onion, cider vinegar, minced crystallized ginger, cinnamon stick, 3 inch length, dry mustard, crushed hot red pepper flakes, garlic clove, minced, boneless duck breasts, asian five-spice powder, kosher salt, fresh ground black pepper

duck (long island preferred), kosher salt or sea salt, red wine (cabernet sauvignon), beef stock, dried tart cherry, red wine vinegar, sugar, green cardamom pods (lightly crushed ), cinnamon stick, about 3 inches long (broken ), whole black peppercorns, orange juice (fresh is best ), cherry jam or 1 tbsp currant jelly, orange , grated zest of, port wine (optional), cornstarch or 1 tbsp arrowroot

apple cider, ripe but firm medium pears , preferably bartlett, unpeeled, honey, light-bodied red wine ( beaujolais would be perfect), ground cinnamon

magret , with duck fat, pancetta, yukon gold potatoes, peeled and cut into 1/4-inch dice, cinnamon, cumin seeds, salt, caul fat (available at specialty butcher shops), extra-virgin olive oil, garlic, thinly sliced, kale chiffonade (1/2-inch ribbons), salt and pepper, balsamic vinegar , reduced by 3/4

grapeseed oil, duck breasts, skin on, curry powder, salt, unsalted butter, at room temperature, divided, pomegranate juice, pink lady apple (or other crisp, firm apple) peeled, cored, and finely diced, onion, finely diced, sugar , if needed, mashed sweet potatoes with goat cheese, for serving, recipe follows, sauteed julienned vegetables , for serving, recipe follows, sweet potatoes, salt, goat cheese, honey, ground ginger, ground cinnamon, unsalted butter, grapeseed oil, carrots, peeled and julienned, snow peas , julienned, daikon , julienned, salt and freshly ground black pepper

red onion, peeled, halved, and thinly sliced, celery leaves, olive oil, salt and freshly ground black pepper, pomegranate juice, rice wine vinegar, sugar, ground cinnamon, unsalted butter, duck breasts, salt and freshly ground black pepper, grapeseed oil

reserved confit fat, duck confit legs, flour, essence , recipe follows, whiskey braised applesauce , recipe follows, wild rice , for serving, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, unsalted butter, cut into 8 pieces, plus 1 tbsp, chopped fresh ginger (from about a 2-inch piece), granny smith apples (about 3 lb), peeled, cored, and coarsely chopped, bourbon, dark brown sugar, ground cinnamon, salt

duck breasts, salt and freshly ground pepper, potato-blue cheese cakes , recipe follows, red chile pear sauce , recipe follows, asian pear relish , recipe follows, cold mashed potatoes, panko bread crumbs, plus extra for coating, crumbled domestic blue cheese, salt and freshly ground pepper, panko crumbs , for dusting, olive oil, olive oil, red onion, finely chopped, dry red wine, homemade chicken stock, whole new mexican red chiles, cinnamon stick, star anise, pears, peeled, seeded and halved, cold unsalted butter, salt and freshly ground pepper, asian pears, peeled, seeded and diced, bourbon, light brown sugar