85 duck confit leg Recipes

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

dijon mustard, sherry vinegar, extra-virgin olive oil, chopped shallot, pecans, coarsely chopped, confit duck legs, firm-ripe anjou or bartlett pears (preferably red), mixed greens, such as frisee (french curly endive), tender watercress sprigs, and baby spinach leaves, crumbled roquefort or other blue cheese (1/2 cup), optional

wide) dried rice-stick noodles (rice vermicelli), carrots , cut into matchsticks, chinese long beans or regular green beans, cut into 1-inch lengths, confit duck legs at room temperature, chopped scallions (about 3), coarsely torn mixed fresh herbs such as mint , cilantro, and basil, hoisin sauce, fresh lime juice, sriracha (southeast asian chile sauce), soy sauce, chinese black vinegar (preferably chinkiang), dark brown sugar, asian sesame oil, garlic clove, finely chopped

plain fine dry bread crumbs, onion, finely chopped, turkish or 1/2 california bay leaf, juniper berries (see cooks note, below), crushed, unsalted butter, sauerkraut, drained and chopped, confit duck legs at room temperature, heavy cream, whole milk, eggs, grated nutmeg

butternut squash , halved lengthwise and seeded, yukon gold potatoes, egg, lightly beaten, grated pecorino romano (1 1/2 oz), chopped fresh thyme, chopped fresh sage, salt, white pepper, nutmeg, all-purpose flour plus additional for dusting, confit duck legs, unsalted butter, swiss chard, stems and tough center ribs discarded and leaves cut into 2- by 1-inch pieces, then washed (but not dried), salt, grated pecorino romano

turkey , legs and thighs cut from carcass, keeping drumsticks and thighs attached, wings cut from breast, dried chiles de arbol, crumbled, kosher salt, freshly cracked black pepper, thyme, sage, rosemary, bay leaves, lemon zest (yellow part only ; from about 1/2 lemon), duck fat, allspice berries, juniper berries, fennel seeds, kosher salt, sugar, onion, sliced, carrot, peeled , cut on a diagonal, fennel bulb, sliced, flat-leaf parsley, thyme, bay leaves, dried chiles de arbol, sliced yellow onion, sage sprigs, thyme sprigs, unsalted butter, melted, kosher salt , freshly ground pepper

cannellini beans soaked overnight in water, onion, quartered, carrot, celery stick, bouquet garni : 4 parsley sprigs, 2 thyme sprigs, 2 bay leaves, whole allspice or cloves, tied with string in cheesecloth, garlic sausages , preferably toulousain (sometimes i use boudin blanc), duck confit legs (optional), onion, chopped, garlic, crushed, pancetta, finely chopped, chicken stock (i use more than gourmet fond de poulet gold roasted , diluted in water), dry white wine, kosher salt and freshly cracked pepper to taste, bread crumb topping, fresh parsley, chopped, melted butter with a smashed clove of garlic, fresh breadcrumbs , made from french baguette in food processor

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

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

dijon mustard, sherry vinegar, extra-virgin olive oil, chopped shallot, pecans, coarsely chopped, confit duck legs, firm-ripe anjou or bartlett pears (preferably red), mixed greens, such as frisee (french curly endive), tender watercress sprigs, and baby spinach leaves, crumbled roquefort or other blue cheese (1/2 cup), optional

spanish onion, vegetable oil, confit duck legs, prepared pizza dough, semolina flour , for dusting, grated fontina cheese, crumbled goat cheese, pine nuts, toasted, freshly chopped rosemary leaves, extra-virgin olive oil, for drizzling

sweet potatoes (1 1/2 lb total ), vegetable oil, confit duck leg (5 1/2 oz), skin and bone discarded and meat finely shredded, cranberry black pepper chutney

onion, chopped, carrot, chopped, garlic cloves, chopped, fresh thyme sprigs, sea salt, ducks , legs, thighs, and breasts cut from carcasses; carcasses quartered, rendered duck fat, chopped leek (white and pale green parts), chopped celery, chopped onion, chopped carrot, ruby port, water, whole black peppercorns, butter, farro, water, olive oil, butter, chopped shallots, dry red wine, low-salt chicken broth, freshly grated parmesan cheese, vegetable oil, honey, assorted chopped nuts (such as pistachios, hazelnuts, and pecans), whole star anise

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

confit duck leg portions, with thighs attached, fat trimmed and reserved, minced shallots, chopped fresh parsley leaves, chopped garlic, cognac, butter, salt, freshly ground black pepper, pita breads, anjou pears, peeled, cored and julienne, brie cheese, thinly sliced

boned duck breast halves (about 1 3/4 lb. total ), whole duck legs (thighs and drumsticks attached; about 2 2/3 lb. total), salt, sugar, fresh thyme leaves or dried thyme, fresh-ground pepper, coarse bread crumbs, chopped parsley

coarse sea salt, brown sugar, thyme, mint, cilantro, washed, dried, sliced shallots, sliced cloves garlic, five-spice powder, toasted, black peppercorns, thai bird chiles, roughly chopped, stalks lemongrass, roughly chopped, ginger root, washed, sliced skin on, legs, washed and patted dry, duck fat, lemon, juiced, lime, juiced, orange, juiced, extra-virgin olive oil, white truffle oil, chopped chives, picked chervil leaves, salt and black pepper, sprouts

duck breasts , recipe follows, duck leg confit , recipe follows, foie gras , recipe follows, horseradish parsnip puree , recipe follows, huckleberry brandy sauce , recipe follows, parsnip strips and parsley sprigs for garnish