11148 duck filled crepes chartreuse fra Recipes

duck quartered, rendered duck fat (available at the new york butcher shop if you have 1), rosemary, fresh garlic, whole peeled shallots

crepes, eggs, cold milk, cold sparkling water ; more as needed, salt, all-purpose flour, melted butter for frying the crepes, dark rum, golden raisins, heavy cream, sugar, walnut halves, coarsely chopped, chopped candied orange peel or 1/2 tsp. grated orange zest, ground cinnamon, cocoa powder, salt, cocoa powder, sugar, all-purpose flour, salt, milk, semisweet chocolate, finely chopped, heavy cream

crepes, egg, beaten, skim milk, water, vegetable oil, all-purpose flour, white sugar, salt, semisweet chocolate chips, sliced fresh strawberries

vegetable oil, duck legs, onion, minced, garlic, minced, serrano peppers, seeded and minced, fresh ginger root, minced, coconut milk, yellow curry paste, kaffir lime leaves, green onions, minced, asian fish sauce, rice noodles, cilantro leaves, coarsely chopped

uncooked peking duck legs, kosher salt, lemon , zested and thinly sliced, garlic, crushed, whole allspice berries, juniper berries, fresh thyme, rendered duck fat

uncooked jasmine rice, garlic, minced, whole peppercorns, salt, yellow curry powder, ground turmeric (optional), soy sauce, duck , boned, vegetable oil, water, green onion, thinly sliced

chopped chinese roast duck meat, skin and fat separated and set aside, sliced chinese barbecued pork, green onions, thinly sliced, soy sauce, eggs, beaten, cooked long-grain rice, salt and pepper to taste

crepes, all-purpose flour, lowfat milk, egg white , or 1/3 cup egg substitute, promise spread, melted, chopped spinach, thawed, low-fat ricotta cheese, eggs, slightly beaten , or 1/2 cup egg substitute, evaporated skim milk, salt, pepper, nutmeg, promise spread, melted, grated parmesan cheese

boneless duck breast with skin, olive oil, shallot, finely chopped, tawny port, dijon mustard, torn frisee, sliced almonds, lightly toasted

boneless duck breast halves, pont litre eveque cheese or brie (about 3 oz), good-quality fruit -and-nut bread (such as walnut-raisin), toasted, walnut oil or olive oil, sherry wine vinegar, walnuts, toasted, chopped, port-currant sauce

sugar, water, oranges, ends trimmed and discarded, each cut into 5 rounds, extra-virgin olive oil, divided, chicken livers, fat trimmed, fresh sage leaves, garlic cloves, thinly sliced, diced peeled pears (about 2 medium), dry red wine, ducks, thawed if frozen , excess fat trimmed, rinsed, patted dry, honey

pekin (long island) duck (about 5 1/2 lb), yellow onion, coarsely chopped, thyme, celery stalk, coarsely chopped, carrot, peeled , halved lengthwise, then crosswise, whole black peppercorns, navel oranges, kosher salt , freshly ground pepper, port

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

reduced-calorie margarine, chopped onion, duck liver (reserved from a 4-lb duckling), port or other sweet red wine, coarsely chopped cooked duck meat (reserved from a 4-lb roasted duckling), fat-free sour cream, fresh thyme leaves, salt, ground allspice, pepper, chopped pistachios, fat-free saltine crackers

olive oil, chopped fennel bulb, chopped shallots, coarsely chopped seedless red grapes, red wine, ruby port, juniper berries, crushed, thyme sprig, rosemary sprig, skinless, boneless duck breasts, trimmed, water, cornstarch, veal and duck demi-glace (such as d artagnan), seedless red grapes, halved, balsamic vinegar, butter, freshly ground black pepper

duck breasts, olive oil, ripe pears, halved, cored , cut into 1/4-inch slices, pearl onions, blanched, peeled, halved, yukon gold potatoes (about 1 1/2 lb), boiled until just tender, peeled, cut into 1 1/4-inch pieces, chopped fresh sage, low-salt chicken broth, fig balsamic vinegar

sourdough loaf (1 1/4 lb), crust discarded and bread cut into 24 (4- by 1/2-inch) sticks, sliced duck prosciutto or serrano ham, fresh ricotta (preferably sheep s-milk), fresh tarragon leaves , cut crosswise into small strips with scissors, soft dried fig such as mission or calmyrna, finely chopped, minced garlic, walnut oil plus additional for drizzling, milk, salt, black pepper, garnish: tarragon and dried figs

mascarpone cheese, sugar, vanilla extract, strawberry preserves, crepes, sugar, ground cinnamon, butter, room temperature, nonstick vegetable oil spray, fresh strawberry marmalade