50473 duck choy rice Recipes

duck breasts, skin on (about 2 lbs. total ), lapsang souchong tea, white rice, kosher salt, whole black peppercorns, sel gris or other coarse sea salt

dried rice-stick noodles, low-sodium beef broth, water, scallions (2 halved, 4 sliced ), fresh ginger , smashed, whole star anise, black peppercorns, salt, divided, duck breast halves (2 lbs), black pepper, fresh mung bean sprouts

fast-cooking long grain and wild rice mix, domestic duck (5 to 6 lb), thawed orange juice concentrate, honey, butter, melted, soy sauce, thawed orange juice concentrate, water, cornstarch, cold water, salt

rice vinegar, toasted sesame oil, sugar, dijon mustard, salt, bok choy, very thinly sliced, carrots, peeled and shredded, scallions, thinly sliced

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

salt, garlic , smashed, shallot, peeled and sliced, thyme, coarsely ground black pepper, duck legs with thighs, duck wings, trimmed, duck fat

duck breasts, hoisin sauce, sambal, minced garlic, minced ginger, chopped cilantro, shaoxing (chinese rice wine) or red wine, chopped scallions, salt and black pepper to taste, scallion ends to make brushes, chinese pancakes (if pancakes are frozen, they can be microwaved, before steaming .), canola oil to cook, garlic, chopped leeks, well washed, butter, salt and black pepper to taste, canola oil, diced red onions, minced ginger, minced thai bird chiles, brown sugar , may need more if plums are very tart, peeled and diced plums, plum wine, salt and black pepper to taste

duck breasts, skin on, soy sauce, minced garlic, minced fresh ginger, chinese 5-spice powder, brown sugar, chili flakes, minced basil leaves, minced cilantro leaves, salt, brewed hawaiian coffee, bonito flavored soup base (dashi), granulated sugar, rice wine vinegar, chopped garlic, fresh ginger, pickled ginger, salt, salad oil, oil, for deep-frying, egg roll wrappers (sometimes called menlo), spring mix greens, chopped macadamia nuts

rice vinegar, vegetable oil, soy sauce, sesame oil, grated ginger, sugar, salt, chinese five-spice powder, boneless duck breast, skin scored, watercress (about 4 oz), tough stems removed, snow peas, thinly sliced, shredded napa cabbage

duck breasts, pnut oil, sugar snap peas, carrots cut into sticks, egg noodles ( asian ), green onions sliced, cilantro chopped, marinade, sesame oil, ground corriander, five spice powder, dressing, rice wine vinegar, light brown sugar, light soy sauce, toasted seasme seeds, sunflower oil, sesame oil, pepper to taste, chopped garlic clove

rice wine, oyster sauce, cornstarch, canola oil, divided, sirloin steak , trimmed of fat, thinly sliced, crushed red pepper, raw shrimp, peeled, deveined and chopped, edamame, frozen, bok choy, trimmed and sliced into 1-inch pieces

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, cut in four portions or 4 duck breasts, orange , zest and juice, lemon , zest and juice, red currant jelly, cornstarch, port wine, brandy, fresh watercress and orange slice (to garnish)

duck legs or 4 duck, thigh portions, water, dry sherry, onion, coarsely chopped, honey, soy sauce, green onions, coarsely chopped, stalk lemongrass, coarsely chopped, oyster sauce, coarsely chopped ginger, sesame oil, garlic cloves, crushed, dried red pepper flakes, olive oil, leek, trimmed, washed , and cut in julienne strips, shiitake mushroom, cleaned, trimmed, and thinly sliced, chicken stock, whole wheat couscous, salt

kosher salt, garlic clove, minced, fresh thyme, finely chopped, ground allspice, bay leaf, crumbled, duck, cut into 8 pieces, all fat and skin left on (use a whole duck not parts), all-purpose flour

rice vinegar, minced fresh ginger, salt, asian sesame oil, boneless skinless chicken breasts , cut into thin julienne, rice noodles, chicken broth, whole garlic clove, crushed, rice vinegar, sesame oil, spinach or bok choy leaves, washed and chopped, salt and pepper

pekin (long island) duck breasts or 1 mallard breast (1 1/2 to 2 lb each), salt and pepper, juicing orange or 6 kumquats, water, concentrated duck broth , 2 tbsp homemade duck glaze or 1 tbsp commercial glaze, sugar, orange flavored liqueur (recommended : grand marnier), balsamic , sherry, or red wine vinegar, or more to taste, cold unsalted butter, orange wedges

kosher salt, natural cane sugar, fresh thyme sprigs, duck or chicken leg quarters with skin, duck or chicken fat, idaho baking potatoes, eggs, well beaten, kosher salt , plus more as needed, all-purpose flour, plus more for rolling the dough, distilled vinegar, very fresh large eggs, duck or chicken fat, grapeseed oil , if needed, chicken stock, freshly ground black pepper , or to taste, fresh thyme leaves , for serving