119310 duck gras pears winter greens 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

winter melon (white gourd), ham, chicken broth, water, fresh ginger, green onion, sherry wine, salt, dried chinese mushrooms, diced (soak mushrooms in boiling water to cover for 20 minutes, squeeze dry and cut off stems)

duck breasts, salt, white pepper, duck or 3 tbsp chicken stock, butter, mango chutney , if there are large pieces of mango in the chutney,chop them finely, orange juice, brandy or 1 tbsp armagnac, potato flour or 1 tsp cornstarch, water, mango, peeled,stoned and sliced

pears , semi-firm but ripe, peels on, lemon juice, salad greens, enough for 8 servings, blue cheese, crumbled, walnuts , candied (see recipe below), sugar, butter, vinaigrette dressing (recipe below ), white wine vinegar, salad oil, pear nectar, dijon-style mustard , sub. grainy brown, salt, pepper

ducks, salt, black peppercorns, cracked, rendered duck or 6 cups pork fat, garlic, peeled, fresh thyme sprigs

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

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, duck liver, raw calf liver, ground veal, onion, finely chopped, salt, fresh ground pepper, ground allspice, dried rosemary, port wine, grand marnier, orange zest, of, unpeeled oranges, aspic (separate recipe )

duck gizzards or 500 g chicken gizzards, duck fat, liquid, garlic, fresh thyme, cleaned and chopped, black pepper, kosher salt

duck, onion, stalks celery, salt, water, flour, extra virgin olive oil, chopped onions, chopped bell pepper, chopped celery, garlic cloves, minced, sherry wine or 1/2 cup cooking wine, duck stock, duck meat , picked from the duck, andouille sausage, bay leaves, garlic powder, onion powder, black pepper, white pepper, cayenne pepper (a little goes a long way), worcestershire sauce, louisiana hot sauce

duck legs, duck fat, fresh thyme sprig, handful, bay leaves, rock salt & pepper

duck (about 5 lb.), cut into pieces, chicken broth, purchased thai green curry paste, reduced-fat coconut milk, asian fish sauce (nuoc mam or nam pla) or soy sauce, brown sugar, curry powder, hot chili flakes, russet potatoes, peeled and cut into 1 1/2-inch chunks, minced fresh cilantro, cilantro sprigs and salt

winter squash , like butternut, tahini , stirred if the oil has separated out, garlic, halved , with green shoots removed, salt to taste, freshly squeezed lemon juice , to taste, cumin seeds, lightly toasted and ground

diced peeled cored ripe bartlett pear, dry riesling, fresh lemon juice, chopped shallot, dijon mustard, vegetable oil, haricots verts or small green beans, trimmed, baby spinach leaves (about 6 oz), ripe bartlett pears, quartered, cored , cut into 1/4-inch-thick slices, crumbled blue cheese, walnuts, toasted

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

duck breasts (preferably magrets), duck fat (reserved during cooking), sugar, endives , julienned, salt and pepper, demi-glace, dried cranberries, chopped garlic, cream (optional)

duck (defrosted), orange marmalade, lemon , juice of, orange juice concentrate (thawed ), salt, pepper (freshly ground black ), duck fat, marsala wine, honey, ginger powder, chicken broth, soy sauce, hoisin sauce, cider vinegar, sesame oil, minced garlic (from jar)

duck, skinned and cut into quarters, salt, cayenne, white pepper, flour, diced yellow onion, chopped celery, chopped bell pepper, garlic, minced, amber or dark lager beer, cold duck or chicken stock, bay leaves, minced parsley, hot andouille sausage , cut into 3/4-inch pieces, sheet prepared puff pastry, egg beaten with 1 tbsp water