5039 con braised duck Recipes

duck breasts (1 lb. each), rinsed and patted dry, salt and pepper to taste, olive oil, onions, garlic, turmeric, uncooked rice, beef consomme or chicken broth, bay leaf, chopped jarred roasted red peppers, chopped parsley, sliced almonds

ducklings , giblets reserved, vegetable oil, chopped onions, carrots, chopped, italian parsley, stems chopped , 3 tbsp leaves mince, dried thyme, bay leaf, canned chicken broth, dry white wine, turnips (about 2 lb), trimmed, peeled, cornstarch

i - duck legs with mushrooms, sherry and sage, duck legs, a variety of wild mushrooms, shallots, demi glaze, garlic (finely minced ), sweet sherry, butter, fresh sage leaves, salt , black pepper, duck breasts, olive oil, chili powder, cumin, cinnamon, coriander, juice of 2 limes, garlic cloves, salt , cayenne pepper, sauce, green olives, half a bunch of cilantro, half a cup of scallion greens, half a cup of more very good olive oil, juice of 2 large lemons, white pepper, excellent goose foie gras, fresh raspberries, toasted pistachios, shallots (finely chopped ), demi glace, framboise liqueur, garlic (minced finely), fresh parsley (chopped small), salt and white pepper, grilled toast, softened butter

duck, shallots, ginger, peeled and sliced, coriander seeds, cracked, kosher salt and freshly ground pepper, extra-virgin olive oil, low-sodium chicken broth, ruby port, bay leaf, dried black figs, stemmed and halved, cold unsalted butter, diced, red wine vinegar

whole duck breast, head fennel, golden raisin , reconstituted in water, olive oil, salt and pepper

whole duck , muscovy, beer, dark, onions, cut up, carrots, cut up, apples, cut up, cabbage, small head, cut up, dried cherries, dried apricots, soy sauce, pepper, freshly ground

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, pepper, fresh peaches, piquillo peppers, dry white wine, condensed chicken broth, butter, cornstarch

chuck roast, kosher salt and freshly ground black pepper, duck fat, spanish onions, chopped, carrots, chopped, ribs celery, chopped, garlic, minced, fresh thyme, bay leaves, rosemary, good red wine, veal stock, tomato paste, butter, all-purpose flour

muscovy ducks, approximately 4 lb each, quartered and trimmed of excess fat, salt, freshly ground black pepper, shallots, peeled and split in 1/2, diced carrots, diced onion, fresh bay leaves, fresh rosemary sprigs, all-purpose flour, red wine, dark or light chicken stock , preferably home-made, armagnac , plus 2 tbsp, prunes

sesame oil, ducks, cleaned and cut into quarters, kosher salt and cracked black pepper, to taste, diced yellow onion, sesame seeds, seeded and minced chile pasilla, seeded and minced chile ancho, roasted, peeled and seeded poblano chile, chicken broth, grated bittersweet chocolate, diced pineapple, white bread , torn into small pieces, crushed ripe plantains (banana may be substituted), minced garlic, creamy peanut butter, granulated sugar, split vanilla bean (you can substitute 1 tsp vanilla extract)

slab bacon , cut into lardons, duck fat or lard, garlic, sliced, shallots, sliced, fresno chiles, seeded and sliced, hardy greens , such as swiss chard, collards, rapini, or beet greens, stems trimmed, sherry vinegar, salt and freshly ground pepper, honey

olive oil, brown or green lentils, rinsed, garlic, peeled, bay leaves, fresh or dried, water, kosher salt and freshly cracked black pepper, cipollini or pearl onions, stemmed and peeled, duck fat, champagne vinegar , if desired

chicken or duck eggs or 12 quail eggs, water to cook eggs, plus 1/4 cup for caramel, sugar, young coconut juice (if using fish sauce), fish sauce or thin soy sauce, pork shanks, bone in and with rind, scallions, trimmed, halved, and white bulbs lightly crushed, garlic, peeled and lightly crushed, more dried red chilies, star anise, five-spice powder

duck, rinsed patted dry , giblets reserved, walnut oil (only if using a wild duck) or 2 -3 tbsp bacon, to wrap duck in (only if using a wild duck), salt & freshly ground black pepper, onions, coarsely chopped, cubed turnip, duck or 2 cups chicken stock, juniper berries, black peppercorns, bay leaf, fresh thyme leaves or 1 -2 tsp dried thyme leaves, unsweetened purple grape juice or 1 cup dry red wine, fruited vinegar (or more to taste), blackberry preserves or 1/4 cup jelly, fresh blackberries or 1 1/2 cups frozen blackberries

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.

jasmine rice, soy sauce, fresh lime juice (from 2 medium limes), fresh ginger, finely chopped (from 2-inch-long knob), garlic, finely chopped, sesame oil, vegetable oil , plus more if needed to add to duck fat, peaches, unpeeled, halved vertically and pitted, sugar, boneless duck breasts with skin, coarse sea salt or other coarse salt, freshly ground pepper, preferably white, veal or duck demi-glace, unsalted butter, shallot, finely chopped, walnut pieces, toasted and chopped, fresh parsley leaves, coarsely chopped, chicken stock or low-sodium chicken broth, mixed micro greens, fresh chives, finely chopped