144825 duck foie gras roasted garden greens Recipes

duck, 4-5 lbs. (well cleaned ), salt, ground chinese flower pepper, soy sauce, sherry wine, green onions, cut in 4-inch lengths, honey

duck, salt, lemon juice, orange, unpeeled , 1/2 inch cut off both ends, apple, unpeeled , 1/2 inch cut off both ends, onion, orange juice, orange, sliced, orange , rind of, coarsely grated, water, duck fat, brown sugar, orange juice, currant jelly, lemon juice, duck broth (or duck drippings*), cornstarch, water

island duck (also called pekin), excess fat discarded and duck cut into 6 pieces, vegetable oil, all-purpose flour, onions, finely chopped (2 cups), celery ribs, finely chopped (1 cup), red bell pepper, finely chopped (1 cup), green bell pepper, finely chopped (1 cup), turkish or 2 california bay leaves, salt, reduced-sodium chicken broth (48 fl oz), water, shrimp in shell (31 to 35 per lb), peeled and deveined, sliced scallion greens (from 2 bunches), cayenne, white rice

veal demiglace or stock, tawny port, dry red wine such as cabernet sauvignon, vanilla bean , halved lengthwise, cracked black pepper, seedless red grapes (on stems ), raw grade a duck foie gras at room temperature, cleaned and deveined, kosher salt, accompaniments: sea salt , sliced country loaf, and grape chutney

whole squabs, garlic, bay leaves, salt, duck fat, brewed darjeeling tea, at room temperature, butter, at room temperature, ruby port, dried cherries, baby radishes , tops reserved for garnish, water, butter, foie gras terrine, sheets gelatin , bloomed, hot sweet tea

sunflower oil, beef filets, salt and freshly ground pepper, fresh or frozen duck foie gras, vegetable bouquetiere , recipe follows, black truffles (not too thick ), perigueux sauce , recipe follows

yukon gold potatoes , scrubbed, fresh foie gras, cut in 24 thin slices and chilled, fleur de sel, freshly ground white, black, and rose peppercorns

fresh turkey, sweet butter, chopped fresh rosemary, leaves, salt and black pepper, yellow onions , cut into 1-inch sections, carrots , cut into 1-inch sections, celery stalks , cut into 1-inch sections, garlic, olive oil, chicken stock, pomegranate juice, pomegranate seeds, wild mushroom stuffing , recipe follows, optional, foie gras or chicken liver, loaves dried bread, crusts removed and cubed, dried porcini mushrooms, extra-virgin olive oil, onions, chopped, pancetta, chopped, stalks celery and leaves chopped, sliced mushrooms, chicken stock, chopped parsley, chopped sage, chopped rosemary, beaten eggs, salt and pepper

vegetable oil, very thin slices firm white sandwich bread, cut in 1/4-inch dice, fresh thyme sprigs, fresh parsley sprigs, fresh chives, bay leaves (not california ), dried lentilles de puy (french green lentils; 7 oz), vacuum-packed chestnuts (1 1/2 cups), cold water, kosher salt, cooked pure-goose foie gras medallions (3 1/2 oz), whole large eggs, egg yolks, heavy cream, sliced almonds, toasted

grade a foie gras, cleaned, salt, freshly ground black pepper, flour, diced green apples, unpeeled, sugar, calvados, toast points (3 by 2 by 1/4)

duck, rinsed patted dry , giblets reserved, walnut oil (only if using a wild duck) or 2 -3 tbsp bacon, to wrap duck in (only if using a wild duck), salt & freshly ground black pepper, onions, coarsely chopped, cubed turnip, duck or 2 cups chicken stock, juniper berries, black peppercorns, bay leaf, fresh thyme leaves or 1 -2 tsp dried thyme leaves, unsweetened purple grape juice or 1 cup dry red wine, fruited vinegar (or more to taste), blackberry preserves or 1/4 cup jelly, fresh blackberries or 1 1/2 cups frozen blackberries

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

roasted duck, duck fat , chicken fat or vegetables oil., onion, thinly sliced, salt, pepper, red bell peppers , roasted, peeled, seeded and julienned, chipotle salsa, plus extra for garnish, honey, freshly squeezed lime juice, avocado, peeled, seeded and sliced, corn tortillas

olive oil, minced shallots, minced garlic, dried cherries, balsamic vinegar, rich duck or chicken stock, chopped fresh sage leaves, cold butter, salt and black pepper, haricots verts, stem ends trimmed, water, salt and pepper, butter, magret duck breast halves, 12 to 16 oz each, kosher salt, freshly cracked black pepper, fresh or fried sage leaves, for garnish, fingerling potatoes, rendered duck fat , reserved from cooking the duck breasts, salt and pepper

duck (long island preferred), kosher salt or sea salt, red wine (cabernet sauvignon), beef stock, dried tart cherry, red wine vinegar, sugar, green cardamom pods (lightly crushed ), cinnamon stick, about 3 inches long (broken ), whole black peppercorns, orange juice (fresh is best ), cherry jam or 1 tbsp currant jelly, orange , grated zest of, port wine (optional), cornstarch or 1 tbsp arrowroot

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 , 6 to 8 oz each, shallots, finely chopped, sherry vinegar, sugar, duck demi-glace (beef will also work), salt and pepper, butter, griottes (small tart cherries from provence, available in specialty shops)

hoisin sauce, plum sauce, dried red chili pepper, salt, garlic, granulated, onion, granulated, sesame oil, pizza crusts , boboli brand thin large, duck, chinese whole roast, sweet onion, thin sliced, roma tomatoes , slices, mozzarella cheese, shredded, fresh parsley leaves, chinese