144788 duck foie roasted garden greens Recipes

olive oil, sesame oil, salt, garlic clove, minced, minced fresh thyme or dash dried thyme, fresh green beans, minced fresh gingerroot

fresh green beans, trimmed, olive oil, greek seasoning, shredded parmesan cheese

red potatoes, cut into 1-inch cubes, red onion , cut into 1-inch pieces, fresh green beans, trimmed and halved, olive oil, bacon strips, cooked and crumbled, cider vinegar, minced fresh thyme or 1 tsp dried thyme, lemon juice, dijon mustard, salt, pepper, olive oil

dried porcini mushrooms, finely ground and sifted, flour , equal parts of durum and unbleached, eggs, half eggshell water, salt, wild ducks , roasted, carrot, yellow onion , small, celery, orange , small, assorted dried wild mushrooms, veal demi-glace, duck foie gras with 2% truffles

chopped crystallized ginger, chopped fresh ginger, brown sugar, sherry vinegar, whipping cream, firm-textured egg or white bread, toasted, crusts trimmed, chilled fresh duck foie gras, rinsed and patted dry (see notes ), coarse salt and fresh-ground pepper, fresh chive spears, rinsed

boneless beef top sirlion roast (3 lb each), chopped green chilies, onion, chopped, jalapeno peppers, seeded and chopped, garlic cloves,sliced, chili powder, ground cumin, salt-free seasoning blend ,(optional), beef broth, flour tortillas (7 inches), warmed, diced tomatoes , shredded lettuce, shredded cheese, (optionsal), salsa

foie gras, softened, salt, sugar, pink salt, five spice powder, brandy, port, heavy cream, sauterne reduction (reduced from almost 2 bottles of sauterne), veal demiglace, sheets gelatin , bloomed, eggs, egg yolks, salt and freshly ground black pepper, isomalt, grape instant drink powder (recommended : kool-aid), sable dough , or storebought shortbread cookies, peanut butter, water, chopped roasted peanuts, sheets bronze gelatin , bloomed, grape juice, end of 1 lobe foie gras, high-quality grape juice, red wine vinegar, salt, agar, foie gras, flour, for coating, duck fat, chopped roasted peanuts

foie gras, olive oil, duck meat, cubed to 1-inch pieces, chopped onion, cumin, or more to taste, zucchini , brunoise, yellow squash , brunoise, carrots , brunoise, minced jalapenos, minced garlic, chopped tomato, rich duck stock, cooked white hominy, rinsed and drained, blanched sweet corn, chopped cilantro, limes, juiced, salt and pepper, to taste

duck breasts , 3/4 lb each, boned, salt, dark brown sugar, asian five-spice powder, black pepper, apple cider, apple cider vinegar, garlic, minced, black pepper coarse ground, duck thighs , about 4 oz each, boned and trimmed of excess fat, tart cherries, pears, cored and cubed 12-inch, balsamic vinegar, salt and cracked black pepper, to taste

duck fat or olive oil, cremini mushrooms, stems removed and diced, kosher salt and freshly ground black pepper, chopped fresh thyme, chopped fresh rosemary leaves, foie gras , optional, truffle oil, free range chicken, halved, wing tips removed , breasts and legs boned, skin intact, heavy cream, salt and pepper, suggestions : french green beans, carrots, and ratatouille, special equipment : 2 (3-inch) ring molds

duck drumsticks, salt, chopped fresh thyme leaves, chopped rosemary leaves, pepper, chopped garlic, duck fat, oyster mushrooms, domestic mushrooms, garlic, chopped, chopped parsley, seedless tomatoes, quartered, olive oil, duck foie gras, duck breasts, salt and pepper, butter

star anise, chicken broth, freshly ground pepper, powdered gelatin or 2 sheets gelatin, salt, cooked duck foie gras, fresh black truffles, finely chopped, dried celery leaves , for decoration, toasted sourdough bread

foie gras, eggs, chicken stock, salt and freshly ground black pepper, duck breast, cornstarch, dashi broth , recipe follows, mirin, light soy sauce, soy sauce, sugar, cornstarch, mixed with water to make a slurry, fresh wasabi, kombu (dried kelp), water, katsuo (dried bonito flake)

canola oil, to cook, onions, roughly chopped, ginger, cinnamon stick, star anise, toasted whole szechwan peppercorns, toasted whole fennel seeds, salt and pepper, chicken stock, dark soy sauce, daikon, peeled and cut into 8 (1-inch) disks, thick slices goose or duck foie gras, scored, fleur de sel and coarse cracked black pepper, daikon sprouts, edamame dumplings , recipe follows, tomato , concasse (with the skin on), edamames, for garnish, edamames (may substitute english peas), reserve 1/4 cup, for garnish, tightly packed spinach leaves, cold, chopped butter, truffle oil, chopped chives, salt and black pepper, wonton skins, egg wash (1 egg lightly beaten with 1/4 cup cold water)

flavors of france, total time : 30 to 60 minutes, preparation time : 20 minutes, cooking time : under 20 minutes, difficulty : easy, ingredients for 4 servings, lobe (400 g / 14 oz.) duck foie gras, white asparagus, white chicken stock, wine vinegar, chervil, salt and pepper

duck confit, finely shredded, chopped green onions, green part only, chopped garlic, cream cheese, at room temperature, monterey jack pepper, fine dried bread crumbs, essence , recipe follows, masa harina, flour, egg whites , beaten until foamy, milk, poblano peppers with their stems , roasted and peeled, fire roasted corn and tomato salsa, recipe follows, sour cream, fresh cilantro, tabasco or serrano chiles, stemmed and cut crosswise into 1/8-inch slices, garlic, sliced, sliced onions, salt, vegetable oil, water, distilled white vinegar, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

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, butternut squash, halved, seeded, cut into 2- to 3-inch chunks with skin, shallots, peeled, fresh sage leaves, green beans, trimmed, fresh cepes (porcini), cut vertically into 1/3-inch-thick slices, low-salt chicken broth