1259 duck seabreeze Recipes

chicken stock, white wine, orange juice, dates, pitted and chopped, coarsely chopped prunes, ground mace, ground cinnamon, ground ginger, white sugar, red wine vinegar

whole chicken , boned, salt and pepper to taste, duck , boned, turkey , boned, prepared sausage and oyster dressing

salted (hard-cooked ) duck egg, shelled, ground pork, egg, soy sauce, white sugar, salt, ground black pepper, milk, head broccoli, cut into florets

salt, ground white pepper, sweet paprika, whole chicken, sliced fresh mushrooms, duck liver pate, chopped pistachio nuts, dried thyme leaves, egg, dry bread crumbs, melted butter

margarine, caster sugar, egg , duck, whole, fresh, self-raising flour, lemons, raw, with peel, icing sugar

raw grade a duck foie gras at room temperature, cleaned and deveined, salt and pepper to taste, canola oil, balsamic vinegar

olive oil, chicken wings, diced peeled carrots, diced celery, beef broth, low-salt chicken broth, fresh black truffles or frozen , unthawed, boneless magret duck breast halves or muscovy duck breast halves (about 3 lb total), butter, divided, chopped shallots, pinot noir

boneless muscovy duck breast halves, trimmed of excess fat, chopped fresh thyme, divided, freshly ground black pepper, divided, salt, divided, firm but ripe santa rosa plums or other purple plums, halved, pitted, extra-virgin olive oil, sugar

low-salt chicken broth, beef broth, dry red wine, seedless red grapes, golden brown sugar, worcestershire sauce, drained wild cherries in syrup (such as amarena), trimmed boneless veal strip loin, olive oil plus more for brushing, chopped fresh rosemary plus whole sprigs for garnish, chopped fresh thyme plus whole sprigs for garnish, cooked duck foie gras , cut lengthwise into 1/4-inch-thick slices (optional)

fruity red wine , such as beaujolais, chopped shallots (about 3 large), balsamic vinegar, whole black peppercorns, crushed, coriander seeds, crushed, fresh orange juice, low-salt chicken broth, muscovy duck breast halves with skin, candied kumquats, crushed whole black peppercorns

orange soda, frozen orange juice concentrate, thawed, honey barbecue sauce, brown sugar, bottled teriyaki sauce, whole frozen duckling, thawed, sliced mushrooms, drained

whole magret duck breasts, approximately 1 lb each, available from specialty meat markets, salt and freshly ground pepper to taste, dried ancho chili pepper soaked in 1 cup boiling water for 30 minutes, white onion, finely chopped, grated ginger, warm honey dissolved in 1/2 cup port wine, scallions, chopped , about 1/2 cup, suggestion: serve with mashed sweet potatoes or roasted carrot puree)

chopped shallot, red-wine vinegar, whole- or coarse-grain mustard, salt, extra-virgin olive oil, extra-virgin olive oil, confit duck gizzards , each gizzard halved, fresh morels (preferably 1 to 1 1/2 inches), trimmed , halved lengthwise, and rinsed, or 1 oz small dried morels (1 1/3 cups), soaked (see cooks note, below), mesclun greens (12 cups loosely packed)

chicken stock or broth, rendered duck fat (from garlic confit puree ), garlic clove, minced, whole-grain mustard, sherry vinegar, walnut oil, salt, black pepper, watercress sprigs (2 1/2 oz), trimmed arugula (2 oz), tender purslane sprigs (3 oz), red oak leaf lettuce (2 oz), baby mustard greens (2 oz), fresh chervil sprigs, fresh basil leaves, walnuts, toasted (4 oz) and coarsely chopped

flour (or 1 heaping cup), salt, milk, eggs, melted fat (beef , duck, lard, butter, oil)

balsamic vinegar, dry red wine, sugar, sliced button mushrooms, butter, divided, duck or goose liver pat, chopped fresh thyme plus 6 sprigs for garnish, frozen puff pastry shells (1 10-oz package), canola oil, filet mignon steaks, coarse kosher salt, fresh baby spinach