259417 fresh duck foie roasted pears winter Recipes

fresh duck legs (7 to 11 lb depending on amount of fat on legs), shallots, peeled and, if very large, halved, parsnips, peeled and cut diagonally into 1-inch-thick slices (halve large slices lengthwise), minced garlic, chopped fresh thyme or 1 tsp dried, crumbled, turkish bay leaves or 1 halved california bay leaf, salt, black pepper, ground allspice, dry white wine, chicken stock, homemade or store-bought (preferably not canned broth; 48 to 64 fl oz), garnish: fresh thyme sprigs

butter, dark brown sugar, pears, halved and cored, sour cream, coarsely chopped toasted pistachios (or your favorite nuts)

sugar, divided, vanilla extract, grated lemon peel, unsalted butter, softened, divided, whole almonds, grade b maple syrup, fennel seeds, bartlett pears, honey

apple juice, dark brown sugar, unsalted butter, firm bosc pears, peeled, halved, cored (about 1 lb), vanilla ice cream , for serving

fresh duck breasts, oranges, pomegranate, pomegranate syrup (could substitute raspberry syrup), red onions, garlic clove, duck stock (could substitute a good,low sodium broth), orange juice, cornstarch, good port wine or 3 tbsp a good sweet sherry, coconut milk, pepper, salt, cayenne (or a lot more if you are a chile head!)

beets or 2 medium, extra virgin olive oil, red wine vinegar, salt, ground black pepper, blue cheese, crumbled, pears, watercress, washed dried and stemmed (about 6 cups)

bosc pears, peeled, cored, quartered, pure maple syrup, eggs, half and half, vanilla extract, all purpose flour, golden brown sugar, ground cinnamon, salt

egg white, sugar, salt, sliced almonds (preferably with skins ; 2 3/4 oz), firm bosc pears (1 1/2 lb total ), unsalted butter, softened, sugar, amaretto or other almond-flavored liqueur, water, mascarpone cheese (optional)

egg white, sugar, sliced almonds (2 1/2 oz; preferably with skins ), firm bosc pears, unsalted butter, softened, sugar, di saronno amaretto or other almond-flavored liqueur, water

dry red wine, blueberry-cranberry juice or 2/3 cup cranberry juice or 2/3 cup apple juice, granulated sugar, ground ginger, cinnamon, divided, lemon juice, walnuts, chopped, dried cranberries or 1/3 cup raisins, bosc pears, firm but ripe, with stems on, vanilla yogurt

lemon, pears , preferably bosc, granulated brown sugar, butter, melted, vanilla bean, water, grand marnier or 1/3 cup orange liqueur

butter, pears, sugar, sliced almonds, dried cranberries, ciabatta, blue cheese, cider vinegar, honey, dijon mustard, extra-virgin olive oil, baby spinach

bosc pears, almond champagne, ground cinnamon, hothouse cucumber, peeled and medium-diced

softened butter, pear halves in syrup, lemon , zested and 4 twists of rind, ground nutmeg, french vanilla ice cream

honey, light brown sugar, light-bodied red wine , like beaujolais, cinnamon, pears, ripe but firm, peeled, quartered, and seeded, sliced almonds, sugar, egg white

apple juice, dark brown sugar, unsalted butter, firm bosc pears, peeled, halved, cored (about 1 lb), vanilla ice cream , for serving

apple juice, dark brown sugar, unsalted butter, firm bosc pears, peeled, halved, cored (about 1 lb), vanilla ice cream , for serving

ripe but firm bartlett , bosc, or d anjou pears (about 2 1/2 lb), halved, cored, brandy, honey, water, unsalted butter , cut into pieces, cinnamon, cream or ice , for serving