6236 duck confit wilted lagasse Recipes

peeled and diced pumpkin (1/4-inch diced ), drizzle of olive oil, pure cane syrup, salt, freshly ground black pepper, butter, julienne onions, chopped garlic, bay leaves, chicken stock, ground cinnamon, freshly ground nutmeg, heavy cream, smooth peanut butter, chopped chives, shredded duck confit , recipe follows, roasted pumpkin seeds, duck leg portions with thighs attached, excess fat trimmed and reserved (about 2 lb), kosher salt, freshly ground black pepper, garlic cloves, bay leaves, fresh thyme, black peppercorns, table salt, olive oil

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

sherry vinegar, blood oranges, divided (3 sectioned, about 1 cup; 1 juiced , about 1/4 cup), dijon mustard, olive oil, salt, pepper, duck confit leg (5-6 oz), shredded, skin, fat , and bones discarded (about 3/4 cup), mixed winter salad greens (such as romaine, escarole, and spinach), skinned chopped hazelnuts, toasted

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 , boned and cut into 2-inch pieces, creole spice, lard (that s what they have at duck camps), flour, rough-chopped onions, rough-chopped celery, rough-chopped green bell pepper, stock or water, bay leaves, chopped garlic, hot pepper sauce, worcestershire sauce, essence , recipe follows, steamed rice , for serving, rough-chopped green onions, for garnish

legs duck confit, cooled , recipe follows, all-purpose flour, essence , recipe follows, eggs, beaten, milk, superfine bread crumbs, red wine vinegar, port wine, sugar, minced shallots, minced garlic, fresh thyme, bay leaf, rich duck reduction , recipe follows, blueberries, salt, freshly ground black pepper, cold butter , cut into pieces, vegetable oil, for frying, whole duck legs (legs and thighs attached), kosher salt, black peppercorns, garlic cloves, crushed, thyme sprigs, bay leaves, crumbled, rendered duck fat, melted (or mild olive oil), duck stock , recipe follows, chopped onions, chopped carrots, chopped celery, bouquet garni, duck carcasses (about 4 lb), olive oil, salt, freshly ground black pepper, chopped onions, chopped carrots, chopped celery, head garlic, split in half, bay leaves, dry red wine, tomato paste, water, fresh thyme, fresh parsley, black peppercorns, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme

recipe pizza dough , recipe follows, cornmeal , for dusting, olive oil, caramelized onions, duck confit, baby red potatoes, cooked and sliced, grated white cheddar, truffle oil , optional, active dry yeast, sugar, warm water (110 degrees f), lard or vegetable shortening, all-purpose flour, salt, olive oil

yellow-fleshed potatoes , such as yukon gold, salt and pepper, unsalted butter, vegetable oil, duck confit , recipe follows, chive cream , recipe follows, chopped fresh parsley leaves

yeast, warm water (110 degrees f), sugar, olive oil, plus extra for coating bowl, all-purpose flour, salt, new potatoes, thinly sliced, blanched, red onions , julienned, shredded duck confit, extra-virgin olive oil, salt and white pepper, grated parmigiano-reggiano, drizzle truffle oil, chopped chives

peeled and diced pumpkin (1/4-inch diced ), drizzle olive oil, percent pure cane syrup, salt and freshly ground black pepper, butter, julienne onions, chopped garlic, bay leaves, chicken stock, ground cinnamon, freshly ground nutmeg, heavy cream, smooth peanut butter, chopped chives, shredded duck confit, roasted pumpkin seeds

butter, minced shallot, cooked white beans, shredded duck confit, links smoked sausage, peeled , sliced into half moons, (recommended: surry county) rendered slightly, reserved white bean cooking liquid, duck stock , if necessary, cooked local braising greens , such as collards, kale, chard and frisee, kosher salt and freshly ground black pepper, to taste, wild mallard duck breasts, salt and freshly ground black pepper, clarified butter , plus 2 tbsp whole butter, garlic, rosemary, duck foie gras, cut into 4 portions, kosher salt and freshly ground white pepper

olive oil, quail, quartered, chorizo sausage , preferably dried spanish chorizo, cut into 1-inch pieces, rabbit, quartered, beef broth or 1 quart veal broth, plus additional, beef broth or veal broth, as necessary, red wine, saffron thread, duck confit , legs, yellow onion, chopped, garlic cloves, chopped, canned diced tomatoes, stemmed fresh thyme, smoked paprika, salt, bay leaf, arborio rice or 2 1/2 cups valencia rice

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

ducks, salt, black peppercorns, cracked, rendered duck or pork fat, garlic cloves, peeled, fresh thyme sprigs

duck legs, duck fat- enough to cover legs entirely in roasting pan, thyme, rosemary, garlic, chopped, salt and pepper, to taste

duck legs, salt mixture, duck fat, crusty italian bread, salt, crushed bay leaves, fennel seeds, dried thyme, peppercorns, fresh figs, cut in 1/2, red wine, water, brown sugar, cinnamon stick, mascarpone cheese (optional), salt and pepper, to taste

duck confit (2 legs), potatoes (750 g), comte cheese (40 g), creme fraiche, parsley, butter, nutmeg, salt & pepper