75930 duck breast with escarole and toast Recipes

orange juice, sugar, dried apricots, chopped, dried cherries, golden raisins, minced fresh gingerroot, ground coriander, ground cumin, salt, pepper, lemon juice, duck breasts with skin (5 oz each), salt, pepper, olive oil, minced garlic, marsala wine, cornstarch, orange juice, chicken broth, grated orange peel, cold butter, minced fresh basil

sugar, water, refrigerated pomegranate juice (such as pom), low-salt chicken broth, dried california chiles,* stemmed, seeded , torn into 1-inch pieces, adobo sauce from canned chipotle chiles in adobo, balsamic vinegar, ground cumin (not toasted ), coarse kosher salt, boneless duck breast halves, skin and fat trimmed to size of breast, coarse kosher salt, ground coriander, fresh pomegranate seeds

boneless duck breast halves, skinned, salt, freshly ground black pepper, herb salad mix, pitted and halved cherries, crumbled blue cheese, sliced almonds, toasted, champagne-honey vinaigrette

duck, cut up or 6 lbs duck, breast removed,reseve for another recipe,cut up, beef broth, chicken broth, water, onion, roughly chopped, stalks celery, roughly chopped, carrots, roughly chopped, dried bay leaf, fresh sage leaves, ground cumin, powdered ginger, dried thyme, grain brown rice (long cooking style ), frozen tiny peas, chopped fresh sage

salt, water, duck breast halves, bacon, italian-style salad dressing, toothpicks

boneless duck breast halves, skin on, salt and ground black pepper to taste, fresh thyme leaves, vegetable oil

boneless duck breast halves with skin, olive oil, assorted wild mushrooms (such as oyster, portobello with gills scraped out, and stemmed shiitake), sliced (about 9 cups), sliced shallots, dry red wine, chopped fresh parsley

fresh lime juice (about 2 limes), grated peeled fresh ginger, olive oil, garlic cloves, crushed, boneless duck breast halves, skinned, salt, kumquats, halved and seeded (about 15), sugar, white wine vinegar, chopped red onion, minced peeled fresh ginger, jalapeno pepper, finely chopped, dried cherries, chopped fresh basil, chopped fresh parsley, fresh lime juice

dried tart cherries, unsweetened, white wine vinegar, balsamic vinegar, shallots, thinly sliced, onion, finely chopped, unsalted butter, sugar, duck breasts, salt, pepper, butter, onions, chopped, celery, chopped, grain brown rice, not instant, salt, pepper, fresh sage, minced, fresh marjoram, minced, fresh thyme, minced, fresh tarragon, minced, almonds, toasted and chopped, stock (i used duck but chicken would do), balsamic vinegar, honey

hazelnuts, chopped and lightly toasted, fresh thyme leaves, white pepper, duck breasts , tenderloin removed, skinned and pounded out

orange juice, blackberries, dry mustard, sweet paprika, chili de arbol, ground cinnamon, five-spice powder, ground coriander, duck breasts, scored, salt and freshly ground black pepper, canola oil, ripe peaches, halved and pitted, goat cheese, cut into pieces, softened, baby arugula, coarsely chopped pecans, toasted

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

duck breasts , 3/4 lb each, boned, salt, dark brown sugar, asian five-spice powder, black pepper, apple cider, apple cider vinegar, garlic, minced, black pepper coarse ground, duck thighs , about 4 oz each, boned and trimmed of excess fat, tart cherries, pears, cored and cubed 12-inch, balsamic vinegar, salt and cracked black pepper, to taste

unsalted butter, brioche bread, crusts removed, cut into 12 to 16 cubes, set out to air dry for 1 hour, toothpicks or small skewers, thick slice (about 8 oz) duck liver mousse or pate, cut into 12 to 16 small cubes, blackberries, raspberries, unsalted butter, sized onion, diced, fuji apples, peeled, cored and diced, ripe mangoes, peeled and flesh diced, asian pear, peeled, cored and diced, orange, juiced, orange blossom honey, habanero pepper, halved and seeded, fresh mint, leaves roughly chopped, skin-on duck breast, kosher salt and freshly ground black pepper, toothpicks or small skewers, egg whites, powdered sugar, toothpicks, fresh raspberries or blackberries

whole boneless duck breasts with skin such as long island (also known as pekin; each about 1 1/2 lb), a 6 1/2-oz container duck -and-veal demiglace, balsamic vinegar, sugar, coarsely crushed peppercorns (preferably pink )

minced shallot, cold unsalted butter, tawny port, brandy, duck -and-veal demiglace (a 6 1/2-oz container stirred together with 3 tbsp water), julienne strips dried apricot, balsamic vinegar, whole 1-lb boneless duck breasts with skin (preferably long island, or pekin, halved, vegetable oil

boneless duck breasts, firm-ripe bosc pear, apple juice, cornstarch, calvados or 2 tbsp armagnac (can use apple juice if you prefer), green peppercorn , packed in brine,drained and crushed lightly, duck , demiglace or 1 tbsp veal demi-glace or 1/2 extra-large vegetarian vegetable bouillon cube, fresh thyme leaves or 1/4 tsp dried thyme, crumbled

coarse kosher salt, bay leaf, fennel seeds, dried lavender blossoms, whole black peppercorns, whole allspice, duck breast halves (about 1 3/4 lb total ), extra-virgin olive oil, garlic cloves, peeled , smashed, cavolo nero or other kale, thick center stems removed, leaves cut crosswise into 1-inch-thick slices (about 16 cups), low-salt chicken broth, red seedless grapes, stemmed