33 duck french Recipes

smoked duck breast, thinly sliced, pain au levain (french country bread), lightly toasted, dried figs (or plums) cut in half, red-wine vinegar, sugar , to taste, dijon mustard, garlic , smashed, olive oil, kosher salt, freshly ground black pepper , to taste, salad (or purchase an organic bagged mix), baby romaine leaves, mache, oak leaf lettuce, mizuna or baby spinach leaves

starchy potatoes , such as yukon gold, natural fat, such as butter , a mixture of butter and peanut oil, duck fat, or goose fat if you got it, chopped fresh parsley, salt and black pepper to taste--some or none, just as you like

olive oil, pork sausages, sliced (about 8 oz), lamb sausages, sliced (about 6 1/2 oz), duck sausages, sliced (about 8 1/2 oz), chopped onion, chopped carrot, chopped celery, minced garlic, freshly ground black pepper, salt, dry white wine, cognac or brandy, thyme sprigs, bay leaves, fat-free , lower-sodium chicken broth, cannellini beans, rinsed and drained, no-salt-added diced tomatoes, drained, french bread baguette, unsalted butter

imported german spam or 1 (12 oz) can hormel wurst, pumpernickel breadcrumbs, german stick ducks eggs, beaten, milk, german tilsit cheese or 1/2 lb limburger cheese, cubed, whole dill pickles , sliced lengthwise, onion, chopped, german fries fried potato (like french fries, but deep-fried in melted bratwurst fat instead of oil)

vegetable oil, bottled minced garlic, smoked turkey and duck sausages with fennel, cut into 1/4-inch-thick slices (such as gerhard s), water, fat-free , less-sodium chicken broth, cannellini beans or other white beans, rinsed and drained, bagged chopped kale, black pepper, crushed red pepper, salt, fresh lemon juice, shredded provolone cheese, french bread baguette

butter, onion, chopped, celery, chopped, haricot beans or 1 lb white navy beans, salt, cayenne pepper, water, bay leaf, flour, oil, onion, chopped, celery, chopped, bell pepper, chopped, carrot, chopped, salt, cayenne pepper, duck legs , confit, andouille sausage , cut into 6 equal portions, chicken broth, duck , roasted and cut into 2-inch pieces, dry breadcrumbs, parmesan cheese, shredded, parsley, chopped, olive oil

cubed cooked duck meat, cubed peeled apples, canned or fresh orange sections, diced celery, french dressing, lettuce

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 foie gras, salt and pepper, toasted gingerbread, ginger poached pears , recipe follows, pinot noir jus , recipe follows, cacao nibs, water, sugar, chandon blanc de noir, lemon juice, vanilla bean, split and scraped, french butter pears, peeled and cored, star anise, ginger, peeled and sliced, onion, peeled, carrot, peeled, leek, cleaned and cut in half lengthwise, head garlic , cut in half horizontally, pure olive oil , plus 2 ounces, pinot noir , plus 4 tbsp, veal stock, brown chicken stock, bones from 1 small squab, cut into small pieces, salt and pepper

crushed garlic croutons (if you can find marie callendar french bread garlic croutons, they are the best!), milk, ground beef, onion powder, few drops of tabasco, garlic salt, soy sauce, water chestnuts, finely diced, onion, finely diced, some favorite dipping sauces, sweet baby ray s bbq sauce, duck sauce (in asian aisle), plum sauce (in asian aisle), horseradish mixed with honey to desired sharp/sweet level, dijon mustard mixed with a bit of mayonaisse and honey to desired sweetness, part hot sauce to 1 part melted butter and 1 part french dressing, french onion dip, creamy dill dip, jalapeno jelly thinned with a just a little maple syrup, cranberry mustard, wasabi mustard, let me know what you use

unsalted butter, yellow, julienned, salt, freshly ground black pepper, chopped garlic, dry sherry, worcestershire sauce, beef stock, toasted french bread (about 1-inch thick ), duck rillette , recipe follows, gruyere cheese, chopped fresh parsley leaves