4916 confit slow duck Recipes

ducks , necks reserved, rinsed inside and out, patted dry, and any feathers and quills removed with tweezers or needle-nose pliers, kosher salt , plus additional to taste, freshly ground black pepper , plus additional to taste, fresh thyme, head garlic, cloves separated, skin left on, shallots, peeled and halved, heads fennel, trimmed (fronds reserved for garnish), halved lengthwise, and cut into 1/4-inch slices, pitted kalamata olives, grated lemon zest, freshly squeezed lemon juice , plus additional to taste

duck legs , confit, fettuccine pasta, salt , pepper to taste, olive oil, duck fat, garlic cloves, chopped, shallot, sliced, dried apricot, sliced, crushed hazelnuts, dry white wine, chicken stock, butter, softened, chopped fresh thyme, chevre cheese, fresh ground pepper

confit duck leg, dried ancho chile,** stemmed, seeded , and ribs discarded, chopped white onion, garlic clove, water, dried oregano, crumbled, honey, ground cumin, salt , or to taste, rinsed drained canned white hominy (pozole), chopped fresh cilantro, accompaniments: fresh cilantro leaves ; chopped plum tomato; finely chopped white onion; tortilla chips

duck, kosher salt, bay leaves, broken into pieces, fresh thyme, garlic cloves, crushed and peeled, lard or 1 1/2 cups additional duck fat

duck legs, kosher salt , per kilo of meat, garlic cloves, rendered duck fat (or pork fat), ground allspice, freshly ground nutmeg, fresh thyme (or 1 bunch is good enough ), bay leaves, white wine vinegar (or lemon juice), oil (olive, corn, sunflower, walnut, or a combination of your favourite), dijon mustard

duck gizzards or 500 g chicken gizzards, duck fat, liquid, garlic, fresh thyme, cleaned and chopped, black pepper, kosher salt

duck legs, kosher salt, black peppercorns, garlic cloves, crushed, thyme sprigs, bay leaves, crumbled, rendered duck fat, melted (or mild olive oil)

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.

duck legs (not confit), whole duck (or chicken), 4 to 5 lb, heads garlic, poblano or anaheim chiles or 2 cans of green chilies, chili powder, tomatillos, husks removed, garlic, peeled, jalapenos or 5 serrano chiles, stem and seeds removed, fresh cilantro leaves, corn kernels, roughly chopped, sea salt, salt & pepper, to taste, tortillas, oaxaca cheese or mozzarella, shredded, sour cream , optional

kosher salt, plus more for pasta water, coarse black pepper, garlic, finely chopped, duck , butchered into legs and breasts, lard or grapeseed oil, farfalle pasta or pasta of choice, garlic, chopped, red onion, chopped, sun-dried tomatoes in oil, chopped, crushed tomatoes, salt and pepper, chopped chives, for garnish, torn basil leaves, for garnish, grated parmesan, for garnish, truffle oil, for garnish , optional

duck confit, removed from the bones and shredded , recipe follows, radicchio, end trimmed and roughly chopped, belgian endive, end trimmed and leaves separated, arugula , tough stems removed, vanilla-shallot vinaigrette , recipe follows, freshly ground black pepper, salt, stilton, crumbled, dried cherries or cranberries, kosher salt, coarse black pepper, fresh thyme, bay leaves, fresh rosemary, roughly chopped, garlic cloves, peeled and smashed, duck leg quarters, rinsed and patted dry, duck fat , or vegetable oil, fresh rosemary, fresh thyme, whole shallots, about 3 oz, peeled and stem ends removed, olive oil, salt, ground white pepper, vanilla bean, extra-virgin olive oil, champagne vinegar, fresh lemon juice, freshly ground black pepper, granulated sugar

confit duck legs , meat removed, minced onions, minced parsley, minced garlic, chopped fresh thyme, cognac, butter, salt and fresh black pepper, confit duck fat

confit duck legs, onion, chopped (2 cups), carrot, cut into 1/3-inch dice, purple potatoes, peeled and cut into 1/3-inch dice, parsnip, peeled and cut into 1/3 inch dice, butternut squash, peeled and cut into 1/3 inch dice, salt, black pepper, heavy cream, tawny port, chopped fresh flat-leaf parsley

duck confit , legs reheated and shredded, red onion, sliced, cabernet sauvignon wine, red wine vinegar, sugar, fresh thyme , to taste, heads endive, bacon, hazelnuts, toasted,skinned,chopped, fresh parsley, chopped, pomegranate molasses, lemon , juice of, red wine vinegar, hazelnut oil

extra-virgin olive oil, corn kernels, minced shallots, minced jalapeno, fine salt, buttermilk, egg, yellow cornmeal, all-purpose flour, baking powder, baking soda, cayenne, demi-glace, hot pepper jelly, confit duck legs , boned and finely shredded (about 1 1/2 cups-), chopped red and yellow bell peppers, essence , recipe follows, vegetable oil, for frying, fresh cilantro leaves, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

duck confit legs, red onion, thinly sliced, log goat cheese, softened and divided, scallions, thinly sliced, flour tortillas, kosher salt and freshly cracked white pepper

duck confit, finely shredded, chopped green onions, green part only, chopped garlic, cream cheese, at room temperature, monterey jack pepper, fine dried bread crumbs, essence , recipe follows, masa harina, flour, egg whites , beaten until foamy, milk, poblano peppers with their stems , roasted and peeled, fire roasted corn and tomato salsa, recipe follows, sour cream, fresh cilantro, tabasco or serrano chiles, stemmed and cut crosswise into 1/8-inch slices, garlic, sliced, sliced onions, salt, vegetable oil, water, distilled white vinegar, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

duck legs , with thighs attached, kosher salt, pickling spices, head garlic , cut in half crosswise, white onion, sliced, fresh thyme, rendered duck or 4 -5 lbs goose fat or 4 -5 lbs fresh pork fat