4016 duck kumquat chutney Recipes

i - duck legs with mushrooms, sherry and sage, duck legs, a variety of wild mushrooms, shallots, demi glaze, garlic (finely minced ), sweet sherry, butter, fresh sage leaves, salt , black pepper, duck breasts, olive oil, chili powder, cumin, cinnamon, coriander, juice of 2 limes, garlic cloves, salt , cayenne pepper, sauce, green olives, half a bunch of cilantro, half a cup of scallion greens, half a cup of more very good olive oil, juice of 2 large lemons, white pepper, excellent goose foie gras, fresh raspberries, toasted pistachios, shallots (finely chopped ), demi glace, framboise liqueur, garlic (minced finely), fresh parsley (chopped small), salt and white pepper, grilled toast, softened butter

extra virgin olive oil, red wine vinegar, brown sugar, freshly ground black pepper, green onions, chopped, chopped celery, carrot , julienned, broccoli florets, cauliflower florets, avocados - peeled, pitted and diced, fresh lemon juice, grated asiago cheese, pine nuts, toasted, kumquats - rinsed, seeded and sliced

kumquats, stemmed, quartered, seeded, vegetable oil, divided, shallots, chopped (about 1/2 cup), granny smith apple, peeled, seeded, chopped (about 1 cup), minced seeded jalapeno chiles, divided, dried apricots, chopped, water, sugar, kosher salt, pork tenderloins

kumquats (9 to 10 oz), trimmed, sugar, water, fresh or frozen cranberries (3 1/2 cups)

cranberries, thawed if frozen, kumquats, trimmed and quartered lengthwise (1 1/2 cups), water, sugar, chopped peeled fresh ginger, whole star anise, salt

kumquats (about 10), a 12-oz bag fresh or unthawed frozen cranberries (about 3 1/2 cups), water, sugar

butter, curry powder, heavy whipping cream, reduced-sodium chicken broth, kumquats, seeded, minced, golden raisins, shelled deveined uncooked large shrimp, minced fresh cilantro

baked pie crusts or 1 graham cracker crust, cool whip dessert topping (or equivalent whipped cream), kumquat, pureed, sweetened condensed milk, lemon juice

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

ground duck meat, diced duck meat, ground duck fat, plus more for cooking sausage, flour (add enough hot water to make a small pastry dough, about 2 tbsp), port wine, fennel seeds, salt and pepper, sugar, egg white, foie gras, duck skin, duck fat, butcher s string

melted duck or goose fat or butter. you can purchase goose fat at bristol farms; you can save duck fat from roasting duck legs (also available at asian supermarkets; i usually get them on the same trip and make them first, to render the fat). you may supplement either 1 with butter if you need more to cover the gizzards. vegetable oil will not do. you will need enough to cover the gizzards in, a small high casserole ; i also use a loaf pan.

water, sugar, kumquats, sliced thin and seeded, orange muscat such as essensia, fresh lemon juice, black grapes (about 1 1/2 cups), halved, seeded, and sliced very thin, kiwifruits, peeled , halved lengthwise, and sliced thin

sauternes or late harvest riesling, sugar, water, vanilla bean, split, kumquats , quartered lengthwise, seeded, chopped crystallized ginger

kumquats, shallot, boneless chicken breast halves with skin, unsalted butter, sugar, water, white-wine vinegar, dried hot red pepper flakes, chopped fresh parsley leaves, spinach leaves (from about 1 bunch)

ma made prepared seville oranges,* thin- or thick-cut, sliced kumquats (about 5 oz), sliced dried apricots (about 1/4 lb), sugar, water

sliced kumquats, grand marnier or other orange liqueur, sugar, brut champagne, well chilled