145771 duck gras roasted winter garden greens Recipes

red potatoes, cut into quarters, olive oil, divided, salt, divided, freshly ground black pepper, green beans, cut into 1-in. lengths, balsamic vinegar, dijon mustard, chopped sun-dried tomatoes in oil, coarsely chopped pitted kalamata olives, feta cheese, basil leaves , cut into ribbons

fingerling potatoes, olive oil, divided, salt, divided, cracked pepper, divided, tiny green beans (haricots verts), creamy tarragon dressing

sherry vinegar, blood oranges, divided (3 sectioned, about 1 cup; 1 juiced , about 1/4 cup), dijon mustard, olive oil, salt, pepper, duck confit leg (5-6 oz), shredded, skin, fat , and bones discarded (about 3/4 cup), mixed winter salad greens (such as romaine, escarole, and spinach), skinned chopped hazelnuts, toasted

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

duck, thawed if frozen , excess fat removed, backbone removed, duck quartered, salt, ground black pepper, vegetable oil, all purpose flour, assorted wild mushrooms (such as chanterelle, oyster, and stemmed shiitake), cut into1-inch pieces, chopped onion, chopped celery, chopped red bell pepper, garlic cloves, minced, stout, low-salt chicken broth, original essence, bay leaves, dried thyme, cayenne pepper, freshly cooked white rice, chopped green onions, chopped fresh parsley

skinless salmon fillet, kosher salt and freshly ground black pepper, good olive oil, freshly squeezed lemon juice, minced scallions, white and green parts (4 scallions), minced fresh dill, minced fresh parsley, dry white wine, lemon wedges, for serving

non-stick vegetable oil spray, onions, peeled; each cut vertically into 12 to 14 wedges, salt and freshly ground black pepper to taste, minced garlic, butter or margarine, divided, low-sodium chicken or turkey broth, granulated sugar, red wine vinegar, frozen french-cut green beans, thawed and drained

asparagus, green beans, trimmed, garlic, minced or pressed, kosher salt, freshly ground black pepper, extra-virgin olive oil (approximately 2 tbsp), balsamic vinegar , to taste

fresh green beans, red potatoes or 2 medium, onion soup mix, olive oil

torn mixed greens (such as green or red leaf lettuce, radicchio, romaine, sorrel, arugula, or butter head lettuce), summer squash (1 1/2 cups) or 2 small zucchini, bias-sliced 1/4 inch thick (1 1/2 cups), bell pepper, cut into thin strips (your choice of color ), fully cooked smoked turkey , cut into thin strips, oil -and-vinegar dressing, grated parmesan cheese, snipped fresh basil, sugar

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, 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

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

foie gras, roasted and peeled yellow peppers, fresh pineapple diced, prepared mole , recipe follows, fresh chives , clipped, chicken stock, dried mango, fresh pineapple, chopped, sherry, cinnamon sticks, chipotle pepper, seeded and chopped, white onion, peeled and chopped, fresh garlic, sliced almonds, sesame seeds, ground allspice, bittersweet chocolate (callebaut), worcestershire sauce, fried corn tortillas , cut into strips, safflower oil

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)